Description

This moist and flavorful banana cake is enhanced with a rich chocolate peanut butter frosting and topped with a crunchy, caramelized hazelnut topping. Perfectly balanced between sweet and salty, this dessert combines the natural sweetness of ripe bananas with the indulgent taste of cocoa and peanut butter, finished with a delightful hazelnut crunch and a touch of flaky sea salt.

Ingredients

Scale

Cake

1 1/4 cups all purpose flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup salted butter, melted and cooled
1/3 cup pure maple syrup
1/2 cup light brown sugar, loosely packed
2 large eggs
3 medium overripe bananas, mashed (1 heaping cup)
2 teaspoons vanilla extract

Chocolate Peanut Butter Frosting

1/2 cup salted butter, softened to room temperature
1/2 cup creamy peanut butter
2 1/2 cups powdered sugar
1/2 cup unsweetened natural cocoa powder
1 teaspoon vanilla extract
4 tablespoons half & half
1/4 teaspoon salt

Hazelnut Crunch

1 teaspoon coconut oil
1/2 cup hazelnuts, coarsely chopped
1 tablespoon light brown sugar
2 teaspoons pure maple syrup
1/4 teaspoon salt
Flaky sea salt for finishing, plus extra to finish the cake

Instructions

Preheat and Prepare: Preheat your oven to 350°F. Line an 8×8 metal or glass baking dish with parchment paper and lightly spray with cooking spray. Set aside.
Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, and salt until well combined. Set aside.
Mix Wet Ingredients and Combine: In a large mixing bowl, whisk together the melted butter, pure maple syrup, light brown sugar, eggs, mashed bananas, and vanilla extract until smooth and combined. Fold in the dry ingredients with a rubber spatula until just combined. Pour the batter into the prepared baking dish and bake for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
Prepare Hazelnut Crunch: While the cake bakes, heat a medium skillet over medium heat. Add coconut oil and let it melt. Add the coarsely chopped hazelnuts and toast for 10-20 seconds. Add light brown sugar, maple syrup, and salt. Stir constantly, lowering heat if needed, until the sugar melts and the nuts become sticky and golden brown. Remove immediately from heat to prevent burning and spread on parchment paper to cool. While hot, sprinkle with flaky sea salt.
Make the Frosting: In a stand mixer fitted with the paddle attachment, beat the softened butter and creamy peanut butter on medium-high speed for 2-3 minutes until light and fluffy. Lower speed to medium and gradually add powdered sugar. Once incorporated, add cocoa powder and beat for about 30 seconds. Add vanilla extract. If frosting looks crumbly, add half & half one tablespoon at a time, increasing mixer speed to medium-high, and beat for 1-2 minutes until smooth and fluffy. Add salt and beat on high for 30 seconds until fully combined.
Assemble the Cake: Frost the cooled cake evenly with the chocolate peanut butter frosting using an offset spatula to create a swoop pattern if desired. Sprinkle the hazelnut crunch topping generously over the frosting and finish with a light sprinkle of flaky sea salt. Cut into squares and serve.

Notes

Use overripe bananas for the best natural sweetness and moisture.
Ensure the butter is cooled before mixing with eggs to prevent curdling.
Be vigilant when making the hazelnut crunch to avoid burning the sugar and nuts.
Adjust the amount of half & half in the frosting to reach your preferred consistency.
For a nut-free version, substitute hazelnuts with toasted seeds and use sunflower seed butter instead of peanut butter.
Store the cake covered in the refrigerator for up to 4 days.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: banana cake, chocolate peanut butter frosting, hazelnut crunch, moist banana cake, easy dessert, homemade frosting