This cake is one of my go-to weeknight desserts: quick, forgiving, and impossibly simple. You don’t need flour, a mixer, or fuss. Toss ripe banana, an egg, peanut butter, a little sweetener and leavening into a blender, fold in chocolate chips, bake, and you’re done.
It’s the kind of recipe I make when friends drop by unannounced or when I want a slice after dinner without spending an evening in the kitchen. Creamy peanut butter and mashed banana give the crumb body and moisture. The mini chocolate chips add little pockets of melty sweetness.
Below you’ll find the exact ingredient list and step-by-step directions straight from the recipe, plus practical notes: substitutions, gear, common mistakes, storage, and answers to questions I see all the time. No fluff—just the information you need to make this reliably excellent every time.
Ingredient List
- 1 extra-large or 2 small ripe banana(s), peeled — bananas provide natural sweetness and moisture; use very ripe bananas for best flavor and texture.
- 1 large egg — binds the batter and gives structure; room temperature is fine.
- heaping 1/2 cup creamy peanut butter — the main flavor and fat source; I recommend using classic storebought peanut butter, not natural or homemade.
- 3 tablespoons honey — sweetener and browning agent; agave or maple syrup may be substituted if you prefer.
- 1 tablespoon vanilla extract — rounds out flavor and lifts the peanut butter and chocolate notes.
- ¼ teaspoon baking soda — a small amount of leavening to help the cake rise and lighten the crumb.
- pinch salt — enhances the peanut butter and chocolate; optional and to taste, but recommended if your peanut butter is low-salt.
- heaping 1/2 cup mini semi-sweet chocolate chips — chocolate pockets throughout the cake; reserve a tablespoon or two more for sprinkling on top.
From Start to Finish: Flourless Peanut Butter Chocolate Chip Blender Cake
- Preheat oven to 350°F. Spray a 9-inch round cake pan with cooking spray and set aside.
- Add the banana(s) and the egg to the blender canister. Add the peanut butter, honey, vanilla extract, baking soda, and salt.
- Blend on high until the batter is completely smooth and creamy, about 1 minute.
- Transfer the batter to a mixing bowl. Add the heaping 1/2 cup mini semi-sweet chocolate chips and stir them in gently by hand with a spatula (do not blend, or the chips will be pulverized).
- Pour the batter into the prepared pan and smooth the top lightly with a spatula.
- Evenly sprinkle a tablespoon or two of extra mini chocolate chips on top.
- Bake for about 25 minutes, beginning to check at 20 minutes. The cake is done when the center is set, the top is springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter). Baking time may vary.
- Allow the cake to cool in the pan for about 15 minutes, until it has firmed enough to remove. Remove from the pan and cool further before slicing.
- Store the cake airtight at room temperature for up to 5 days, or freeze for up to 4 months.
Why It’s My Go-To
First, it’s effortless. The blender does the heavy lifting: it mashes and emulsifies everything into a smooth batter in about a minute. Fewer bowls, one appliance, and very little cleanup make this recipe a keeper.
Second, the flavor balance is reliably comforting: peanut butter’s savory richness plays nicely with banana sweetness and bright pockets of semi-sweet chocolate. Because there’s no flour, the texture is dense but tender—more like a moist loaf cake than a chiffon sponge—and that’s exactly what I want when I crave something substantial and satisfying.
Finally, it’s flexible and forgiving. Ripe bananas, slight variations in peanut butter brands, and small changes in oven calibration won’t ruin the result. If you follow the bake test (toothpick comes out clean or with a few moist crumbs), you’ll get consistent outcomes.
Substitutions by Category
- Sweetener: Swap the 3 tablespoons honey for an equal measure of maple syrup or agave. If you reduce the sweetener, expect a slightly less brown crust and a more pronounced peanut-banana flavor.
- Nut butter: Use creamy almond butter or cashew butter if you prefer; sunflower seed butter works for a nut-free option (see Allergy-Friendly Swaps for guidance).
- Chocolate: Regular or mini dark chocolate chips work fine. White chocolate will alter flavor balance but can be used if you prefer sweeter bites.
- Banana: I don’t recommend replacing the banana entirely since it contributes both structure and moisture, but you can use a very thick applesauce in a pinch—expect a different texture.
- Binding/egg replacer: If you need an egg-free version, see the Allergy-Friendly Swaps section for tested alternatives.
Gear Checklist
- Blender (standard countertop blender or high-speed personal blender)
- 9-inch round cake pan, sprayed with cooking spray
- Measuring cups and spoons
- Mixing bowl and spatula (for folding in chips)
- Toothpick or skewer for doneness test
- Cooling rack (helpful but optional)
- Oven preheated to 350°F
Common Errors (and Fixes)
- Wet center: If a toothpick shows wet batter, return the cake to the oven and check every 3–5 minutes. Oven temps vary; bake time is a guideline.
- Chocolate chips pulverized: Do not add chips to the blender. Always fold them in by hand after blending to preserve texture.
- Excess oily surface or thin batter: Using natural or homemade peanut butter (which separates) can change texture. Use the recommended creamy storebought peanut butter for a consistent result.
- Stuck to pan: Ensure you spray the pan well with cooking spray. For extra insurance, line the bottom with parchment if you have it.
- Cake too dense or gummy: Overripe bananas are good, but if the banana is extremely watery or if you overblend beyond the smooth stage, texture can suffer. Blend just until smooth and proceed to fold in chips.
Allergy-Friendly Swaps
- Peanut allergy: Substitute sunflower seed butter or soy-based spread measured the same as the peanut butter. Note that flavor will change; sunflower butter can be slightly grainier.
- Egg-free: For an eggless version try a commercial egg replacer or a 1:1 vegan egg substitute per the product’s instructions. Another option is a “flax egg” made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water, chilled until gelatinous; results may be slightly denser and take a few extra minutes to bake.
- Dairy-free: The recipe as written is effectively dairy-free if you choose dairy-free chocolate chips. Check chocolate labels to ensure they contain no milk solids.
- Gluten-sensitive: This cake contains no flour, so it is inherently gluten-free. Still, verify that your chocolate chips and peanut butter are processed in gluten-free facilities if cross-contamination is a concern.
Recipe Notes & Chef’s Commentary
Treat the banana like a key ingredient, not a filler. Flavor and moisture depend on it. Very ripe bananas with brown speckles will blend smoothly and sweeten the batter naturally. If your bananas are underripe, the cake will be less sweet and the texture more elastic.
If you want a slightly loaf-like shape instead of a round cake, you can adapt this to an 8-by-4-inch loaf pan—bake time will increase; check with a toothpick starting around 25 minutes. I stick to the 9-inch round because the surface browns and sets quickly, producing a tender interior.
When folding the mini chips into the blended batter, be gentle. Overworking can warm the batter and melt the chips. If your kitchen is hot, give the blender bowl a quick stir and transfer to a cool mixing bowl before folding.
Prep Ahead & Store
This cake is excellent for making ahead. Store it at room temperature in an airtight container for up to 5 days. If you live somewhere warm, keep it in the fridge to extend freshness; note refrigeration will firm the crumb and make slices easier to cut.
To freeze: wrap the cooled whole cake or individual slices tightly in plastic wrap and place in a freezer-safe bag or container for up to 4 months. Thaw at room temperature for a few hours or overnight in the fridge. If you prefer a slightly gooey center, warm slices briefly in a toaster oven or microwave for 10–20 seconds before serving.
Flourless Peanut Butter Chocolate Chip Blender Cake FAQs
- Can I use natural peanut butter? You can, but natural peanut butter may separate and yield a thinner batter with a slightly oilier crumb. The recipe recommends creamy storebought peanut butter for consistent texture.
- Can I double the recipe? Yes—double all ingredients and use a larger pan or two pans. Baking time will change; check for doneness with a toothpick.
- How ripe should the banana be? Very ripe: brown-speckled and soft to the touch. They blend sweeter and more smoothly than firm, yellow bananas.
- Why are mini chips recommended? Mini chips distribute more evenly and give you more frequent chocolate bites; they also stay softer in the batter. Regular-size chips work, but you’ll get fewer chocolate pockets.
- My cake cracked on top—did I overbake? Slight top cracking is normal and not a problem. Overbaking causes large cracks and dryness; use the toothpick test and stop baking when a few moist crumbs remain.
The Takeaway
This Flourless Peanut Butter Chocolate Chip Blender Cake is designed for busy cooks who want reliable flavor with minimal effort. The blender simplifies prep, ripe bananas and peanut butter deliver tenderness and richness, and chocolate chips provide melty, joyful bites. Follow the simple bake test, fold chips gently, and you’ll be rewarded with a dense, moist cake that travels well and keeps for days.
Make it for the family, bring it to a potluck, or bake a small cake for a quiet night in. It’s straightforward to adapt, forgiving, and one of those recipes that feels like a small win every time.
Flourless Peanut Butter Chocolate Chip Blender Cake
Ingredients
Ingredients
- 1 extra-large or 2 small ripe banana s, peeled
- 1 large egg
- heaping 1/2 cup creamy peanut butter I recommend using classic storebought peanut butter, not natural or homemade
- 3 tablespoonshoney agave or maple syrup may be substituted
- 1 tablespoonvanilla extract
- 1/4 teaspoonbaking soda
- pinchsalt optional and to taste
- heaping 1/2 cup mini semi-sweet chocolate chips plus more for sprinkling on top
Instructions
Instructions
- Preheat oven to 350°F. Spray a 9-inch round cake pan with cooking spray and set aside.
- Add the banana(s) and the egg to the blender canister. Add the peanut butter, honey, vanilla extract, baking soda, and salt.
- Blend on high until the batter is completely smooth and creamy, about 1 minute.
- Transfer the batter to a mixing bowl. Add the heaping 1/2 cup mini semi-sweet chocolate chips and stir them in gently by hand with a spatula (do not blend, or the chips will be pulverized).
- Pour the batter into the prepared pan and smooth the top lightly with a spatula.
- Evenly sprinkle a tablespoon or two of extra mini chocolate chips on top.
- Bake for about 25 minutes, beginning to check at 20 minutes. The cake is done when the center is set, the top is springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter). Baking time may vary.
- Allow the cake to cool in the pan for about 15 minutes, until it has firmed enough to remove. Remove from the pan and cool further before slicing.
- Store the cake airtight at room temperature for up to 5 days, or freeze for up to 4 months.
Equipment
- Blender
- 9-inch round cake pan
- Cooking spray
- Mixing Bowl
- Spatula
- Oven
- toothpick
