Peanut Butter Banana Chocolate Chip Cake

Over the past two and a half years, I have learned quite a bit about myself. I have spent countless hours (usually while on the treadmill or bike) thinking about the kind of person I am, and how it applies to my life and those around me.

And lest you think I am going to digress into a dissertation of useless psycho-babble, I can sum up my evaluation in three words:

Type A Personality

According to multiple sources online (because you know, if it’s printed online, it must be true), here is the classic definition of a type A personality:

Type A Personality: People who are classified as having Type A personality usually have the following characteristics : they have a sense of time urgency, find it difficult to relax, and often become impatient and angry when they get delayed (or if they are going to be late) or are around other people whom they view as incompetent.

Yep – that describes me perfectly.

However, one of my new life goals (notice I didn’t say New Year’s resolutions — because let’s face it, those are worthless) is to learn how to relaaaaaaaax.

Preferably on a beach. Shaded by a palm tree, with a frosty drink in my hand. And cake. Cake would be nice. 🙂


Peanut Butter Banana Chocolate Chip Cake – adapted from The Family Kitchen

1 stick unsalted butter, softened
3/4 cup sugar
2 eggs
1 cup ripe mashed bananas
3/4 cup creamy peanut butter
1/3 cup plain yogurt (or buttermilk)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 teaspoon nutmeg
1/2 cup chocolate chips

Preheat oven to 350. Grease a standard 9×5 loaf pan with nonstick spray and set aside.
Mix together butter and sugar until fully combined. Add eggs, vanilla extract, yogurt, and peanut butter, mix well. Add mashed bananas, mix again until completely combined. In a separate bowl mix flour, soda, nutmeg, cinnamon and chocolate chips (if using). Stir this mixture a few times and make sure the chips are fully coated with flour.
Working slowly, stir flour mixture into egg mixture. Keep stirring until all flour is fully incorporated. The batter may still be a little lumpy from the bananas, this is normal. Pour batter into prepared loaf pan. Bake for 45 – 50 minutes or until top is golden and a cake tester comes out clean.
Cool in the pan for 10 minutes. Then, carefully remove it from the pan and let it cool on a wire rack before serving.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s