Calling all Peanut Butter Chocolate Banana lovers! We have really hit it out of the park with this Think Outside the Box recipe. And it all starts with The Invisible Chef Peanut Butter Chocolate Chip Coffee & Tea Cake.
1/3 cup smooth peanut butter (Jiffy is a good choice here)
3 Tbsp melted unsalted butter
1 Tbsp powdered sugar
1 heaping tsp cocoa powder
2 Tbsp (plus more for garnish) chopped dry roasted peanuts
Directions
Preheat oven to 350 degrees, Lightly spritz an 8 x 4-inch pan with baking spray.
Melt the butter in a glass measuring cup in the microwave. Add bananas and mash. Add the milk and egg and mix until blended. Okay to have some banana lumps!
Place the cake mix in a medium bowl and add the banana mixture. Mix with a spatula until the liquid ingredients are incorporated into the mix. Pour the batter into the prepared pan.
Bake for about 50 minutes. Remove from oven and let cool in pan for about 10 minutes. Turn cake out onto a cooling rack and let cool completely before topping with frosting.
Make the Topping:
Combine the peanut butter, butter, powdered sugar, and cocoa powder in a microwavable safe bowl. Place in microwave for about 25 seconds.
Stir to completely mix together until combined. Add chopped peanuts and let cool until the mixture thickens and becomes spreadable.
Spread on top of cooled cake and sprinkle with chopped peanuts. Let sit for about 10 minutes before slicing.
