So good, so delicious, and perfect mini servings with these Chocolate and Banana Marbled Mini Cakes with Peanut Butter Frosting (and topped with a few Reese's bite size peanut butter cups too)!
This is definitely a hit with all ages, the kids love them whenever they are made and so does everyone else!
To Make Your Chocolate and Banana Marbled Mini Cakes...
Preheat your oven to 350 degrees F (175 degrees C) and grease mini (3 inch) springform pans. In a large bowl, beat the eggs and sugar until the sugar is dissolved and the mixture is fluffy.
Mix in the oil, milk, baking powder, salt, and vanilla paste, and combine thoroughly.
Divide your cake batter into two equal portions, add the mashed bananas to one portion and the cacao (or cocoa) powder to the other.
Spoon the two different batters into each mini springform pan, alternating one then the other until ⅔ full. Bake at 350 degrees F (175 degrees C) for 25 minutes, or until an inserted toothpick or knife comes out clean.
Cool in the pans for 10-15 minutes, then open the rings and remove the cakes. Transfer to a wire cooling rack to cool completely.
To Make the Peanut Butter Frosting...
In a medium bowl, or the bowl of your stand mixer, combine the softened butter and creamy peanut butter until smooth. Gradually add in the confectioners sugar as well as the heavy cream, 1 tablespoon at a time, until all of the confectioners sugar has been incorporated. Mix in the vanilla paste (or extract). *The best results come from using quality ingredients, and in this case we recommend our friend Paula's recipe for homemade peanut butter (that also includes a TON of useful information on selecting your peanuts, health benefits, and more)!
Assemble the Chocolate and Banana Marbled Mini Cakes with Peanut Butter Frosting...
Cut the domed top off of the mini cakes, then slice each cake in half. Pipe the peanut butter frosting into the middle of each cake. Mix your (thick) chocolate ganache by combining 12 oz chocolate chips and ½ cup (1 stick) butter and microwaving in 30 second intervals until melted and smooth. Allow to cool slightly before spreading evenly on the tops of the mini cakes.
Let the chocolate finish cooling before piping more of the peanut butter frosting onto the middle top of each mini cake. Unwrap mini Reese's Peanut Butter Cups and place them in the center of the peanut butter frosting on the top of each mini cake.
Serve as individual cakes, or slice in portions and share.
Enjoy!
📖 Recipe Card
Chocolate Banana Mini Cakes with Peanut Butter Frosting
Ingredients
Chocolate and Banana Marbled Mini Cakes
- 3 large eggs
- ¾ cup sugar
- ¾ cup vegetable oil
- ¼ cup milk
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups all-purpose flour
- 1 teaspoon vanilla paste (or extract)
- 2 bananas (overripe, mashed)
- 2 tablespoon cacao powder (or cocoa powder)
Peanut Butter Frosting
- ½ cup butter (softened, room temperature)
- 1 ¼ cup creamy peanut butter
- 3 tablespoon heavy cream
- 2 cups confectioners sugar
- 1 teaspoon vanilla paste (or extract)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Chocolate and Banana Marbled Mini Cakes
- Preheat your oven to 350 degrees F (175 degrees C) and grease mini (3 inch) springform pans.
- In a large bowl, beat the eggs and sugar until the sugar is dissolved and the mixture is fluffy. Mix in the oil, milk, baking powder, salt, and vanilla paste, and combine thoroughly. Divide your cake batter into two equal portions, add the mashed bananas to one portion and the cacao (or cocoa) powder to the other.
- Spoon the two different batters into each mini springform pan, alternating one then the other until ⅔ full. Bake at 350 degrees F (175 degrees C) for 25 minutes, or until an inserted toothpick or knife comes out clean. Cool in the pans for 10-15 minutes, then open the rings and remove the cakes. Transfer to a wire cooling rack to cool completely.
Peanut Butter Frosting
- In a medium bowl, or the bowl of your stand mixer, combine the softened butter and creamy peanut butter until smooth. Gradually add in the confectioners sugar as well as the heavy cream, 1 tablespoon at a time, until all of the confectioners sugar has been incorporated. Mix in the vanilla paste (or extract).
Assemble the Cakes
- Cut the domed top off of the mini cakes, then slice each cake in half. Pipe the peanut butter frosting into the middle of each cake. Mix your (thick) chocolate ganache by combining 12 oz chocolate chips and ½ cup (1 stick) butter and microwaving in 30 second intervals until melted and smooth. Allow to cool slightly before spreading evenly on the tops of the mini cakes.
- Let the chocolate finish cooling before piping more of the peanut butter frosting onto the middle top of each mini cake. Unwrap mini Reese's Peanut Butter Cups and place them in the center of the peanut butter frosting on the top of each mini cake.
Nutrition
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