There’s a certain joy that comes with transforming simple ingredients into something delightful. Just the thought of these Luscious Peanut Butter and Banana Cake Pops brings a smile to my face. The warm aroma of freshly baked banana cake fills the kitchen, mingling beautifully with the nutty scent of creamy peanut butter. This recipe conveniently uses up leftover cake or muffins, turning them into bite-sized treats that are sure to capture the hearts of kids and adults alike.
On particularly busy afternoons, when the last thing I want to do is whip up an elaborate dessert, these cake pops come to the rescue. They’re incredibly easy to prepare, requiring minimal fuss while delivering maximum satisfaction. Each pop is coated in silky chocolate, providing a rich contrast to the moist banana center—a delightful surprise that makes these treats feel indulgent without being overly complicated. Ready to bring a bit of creativity into your dessert game? Let’s dive into the delicious world of peanut butter and banana cake pops!
Why are Peanut Butter and Banana Cake Pops irresistible?
Deliciously Simple: These cake pops transform leftover banana cake or muffins into something extraordinary with minimal effort.
Family Favorite: Both kids and adults will be captivated by the delightful combination of peanut butter, banana, and chocolate, making them an instant hit for any occasion.
Fun and Versatile: Customize with different coatings, like dark or white chocolate, and add toppings like sprinkles or crushed nuts for extra flair.
Quick to Make: In just a few simple steps, you can create these delightful treats that are ready in no time, perfect for busy afternoons.
Nutritional Boost: Packed with the goodness of bananas, these pops are a slightly healthier indulgence that satisfies sweet cravings without guilt.
Peanut Butter and Banana Cake Pop Ingredients
Here’s everything you need to whip up these delightful treats.
For the Cake Base
• Banana Cake – Base ingredient providing structure and sweetness; use any leftover banana bread or muffins for extra flavor.
• Butter (40g) – Adds moisture and richness; substitute with margarine for a dairy-free option.
• Milk (1/4 dl) – Incorporates moisture into the dough; any type of milk works, including nut milk for a dairy-free version.
• Egg (1) – Binds the ingredients together; can use a flax egg for a vegan option.
• Sugar (1 dl) – Sweetens the mixture; reduce if bananas are very ripe.
• Ripe Banana (1) – Enhances flavor and moisture; use only ripe bananas to achieve the best sweetness.
• Wheat Flour (1.5 dl) – Provides structure; substitute with a gluten-free flour blend for gluten-free diets.
• Baking Powder (1/2 tsp) – Helps cake to rise; ensure it’s fresh for best results.
• Baking Soda (1/4 tsp) – Contributes to leavening.
For the Cake Pops
• Cream Cheese (100g) – Adds a creamy texture; any soft cheese may be used if unavailable.
• Peanut Butter (100g) – Adds flavor and creaminess; substitute with almond butter for a nut-free option.
For Coating and Topping
• Chocolate (100g) – Coating for the cake pops; choose dark, milk, or white chocolate based on preference.
• Chopped Salted Peanuts – Optional topping for added crunch and flavor.
• Lollipop Sticks – Used to hold the cake pops; essential for pop presentation.
How to Make Peanut Butter and Banana Cake Pops
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Prepare the Cake: Melt butter in a saucepan over low heat, then mix in the milk. In a separate bowl, whisk together the egg and sugar until light and fluffy. Mash your ripe bananas, and gently fold them into the egg mixture until well combined.
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Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and baking soda. Gradually fold this dry mixture into the banana blend until just combined, taking care not to overmix for a fluffy texture.
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Bake: Pour the batter into a greased cake form (approximately 1.5 liters) and bake in a preheated oven at 175°C (347°F) for about 30-45 minutes. The cake is done when a toothpick inserted into the center comes out clean. Let the cake cool fully before proceeding.
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Make Cake Pops: Once the cake is cooled, crumble it into a large bowl. Mix in the cream cheese and peanut butter until everything is well combined. Roll the mixture into small balls—about the size of a tablespoon—and place them on a plate.
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Chill: Pop the plate of cake balls into the freezer for at least 1 hour. This will help them firm up, making them easier to coat in chocolate.
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Coat in Chocolate: Melt the chocolate using a double boiler or in the microwave in short bursts. Dip each chilled cake ball into the melted chocolate, allowing any excess to drip off. If desired, roll in chopped peanuts for an added crunchy layer.
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Set: Carefully insert lollipop sticks into each cake ball and place them upright in a suitable container. Refrigerate until the chocolate has set solidly, creating a deliciously smooth outer layer.
Optional: Drizzle with white chocolate for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
Peanut Butter and Banana Cake Pops Variations
Feel free to let your creativity shine as you explore different ways to customize this delightful recipe!
- Nut-Free: Replace peanut butter with sunflower seed butter for a school-friendly, nut-free treat everyone can enjoy.
- Chocolate Swap: Use white chocolate instead of milk chocolate for a sweeter, creamier coating that contrasts beautifully with banana.
- Vegan Friendly: Swap the egg with a flax egg and use dairy-free chocolate for a completely vegan version of this scrumptious dessert.
- Flavor Boost: Add a teaspoon of vanilla extract to the mixture for an aromatic enhancement that elevates the overall flavor profile.
- Fruity Twist: Mix in finely chopped strawberries or blueberries to the cake mixture before rolling for a burst of fruitiness in each bite.
- Spicy Kick: Sprinkle in a pinch of cinnamon or cayenne pepper to the batter for an unexpected warm touch that dances on your taste buds.
- Tropical Flair: Incorporate shredded coconut into the cake pop mixture for a tropical vibe that pairs beautifully with the banana.
- Crunchy Surprise: Add chopped nuts (like almonds or walnuts) to the cake mixture for an exciting texture that contrasts with the smooth chocolate exterior.
Make Ahead Options
These Peanut Butter and Banana Cake Pops are perfect for meal prep, saving you time on busy days! You can prepare the banana cake base up to 24 hours in advance by baking it and storing it in an airtight container at room temperature. Additionally, you can form the cake balls and freeze them for up to 3 days before coating them in chocolate. Just remember to let the cake balls cool completely before freezing to maintain that delightful texture. When you’re ready to serve, simply melt the chocolate, dip each frozen cake ball, and allow them to set in the refrigerator until hard. This way, you’ll enjoy delicious cake pops with minimal effort on hectic days!
What to Serve with Peanut Butter and Banana Cake Pops?
These delightful treats offer a sweet escape, bursting with flavor that will have everyone smiling and reaching for more.
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Creamy Vanilla Ice Cream: The rich creaminess complements the banana and peanut butter, creating a harmonious dessert experience.
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Chocolate Dipping Sauce: Extra chocolate is never a bad idea! Drizzle over the pops for a decadent touch that intensifies their indulgence.
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Fresh Berries: Strawberries, raspberries, or blueberries add a refreshing contrast, brightening up each bite while providing a pop of color.
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Milkshake: A chilled banana or chocolate milkshake is the perfect beverage pairing, enhancing your sweet treat moment.
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Nutty Trail Mix: The crunch of a nutty trail mix can balance the softness of the cake pops while adding a satisfying texture.
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Whipped Cream: A light dollop of whipped cream can provide a delightful creaminess that complements the flavors beautifully.
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Caramel Sauce: Drizzling warm caramel adds a luscious depth of flavor that elevates the cake pops into a gourmet dessert experience.
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Espresso or Coffee: The bold notes of coffee contrast wonderfully with the sweet cake pops and provide a delightful caffeine kick.
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Fruit Salad: A light fruit salad makes for a refreshing side, offering a naturally sweet complement to the rich cake pops.
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Chocolate-Covered Pretzels: These add a salty-sweet crunch that pairs brilliantly with the soft and creamy elements of your cake pops.
How to Store and Freeze Peanut Butter and Banana Cake Pops
Fridge: Keep your cake pops in an airtight container in the refrigerator for up to 1 week. This way, they stay fresh and ready to enjoy anytime!
Freezer: To freeze the cake pops for longer storage, place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe container for up to 3 months.
Reheating: When you’re ready to enjoy them, simply let the frozen cake pops thaw in the fridge for a few hours, or at room temperature for about 30 minutes.
Wrapping: For best flavor preservation, individually wrap each cake pop with plastic wrap before freezing to prevent freezer burn.
Expert Tips for Peanut Butter and Banana Cake Pops
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Chill for Success: Make sure your cake pops are fully chilled before coating them in chocolate to prevent melting during the process.
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Don’t Overmix: Folding your dry ingredients into the batter gently will ensure that your cake pops have a light and airy texture, enhancing the overall taste.
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Tempering Chocolate: For a shiny finish, temper the chocolate before dipping. This enhances the visual appeal and prevents the chocolate from cracking as it sets.
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Use Fresh Ingredients: Ensure your baking powder and baking soda are fresh for the best rise. Old ingredients can lead to dense cake pops that don’t hold their shape.
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Experiment with Coatings: Feel free to swap out the chocolate for different coatings to create unique flavor profiles. White chocolate, dark chocolate, or even yogurt coating can change the vibe of your banana cake pops!
Peanut Butter and Banana Cake Pops Recipe FAQs
What type of bananas should I use for this recipe?
It’s best to use ripe bananas with brown spots, as they provide the optimal sweetness and flavor for your cake pops. Overly ripe bananas are perfect for mashing, resulting in a moist and delicious cake base.
How should I store my peanut butter and banana cake pops?
Store your cake pops in an airtight container in the refrigerator for up to 1 week. This keeps them fresh and ready for snacks or desserts whenever the craving strikes!
Can I freeze peanut butter and banana cake pops?
Absolutely! To freeze, arrange your cake pops in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container. They can be stored for up to 3 months. When you’re ready to enjoy them, let them thaw in the fridge for a few hours.
My chocolate coating isn’t smooth; what can I do?
If your chocolate coating isn’t coming out smooth, it may be due to overheating. When melting chocolate, do it slowly, using a double boiler or microwave in short intervals. If the chocolate thickens, add a little vegetable oil to thin it out, ensuring a silky consistency.
Are these cake pops safe for children with nut allergies?
If you have nut allergies to consider, you can easily substitute the peanut butter with sunflower seed butter or omit it entirely. Just keep in mind that you may need to adjust the sweetness slightly, as peanut butter adds a rich flavor.
Can I use a gluten-free flour?
Absolutely! Substitute the wheat flour with a gluten-free flour blend. Make sure to check that your baking powder and other ingredients are also gluten-free to ensure these peanut butter and banana cake pops are safe for those with gluten sensitivities.
Decadent Peanut Butter and Banana Cake Pops for Easy Fun
Ingredients
Equipment
Method
- Melt butter in a saucepan over low heat, then mix in the milk. In a separate bowl, whisk together the egg and sugar until light and fluffy. Mash your ripe bananas, and gently fold them into the egg mixture until well combined.
- In another bowl, whisk together the flour, baking powder, and baking soda. Gradually fold this dry mixture into the banana blend until just combined, taking care not to overmix for a fluffy texture.
- Pour the batter into a greased cake form and bake in a preheated oven at 175°C for about 30-45 minutes. The cake is done when a toothpick inserted into the center comes out clean. Let the cake cool fully before proceeding.
- Once cooled, crumble the cake into a large bowl. Mix in the cream cheese and peanut butter until well combined. Roll into small balls and place on a plate.
- Pop the plate of cake balls into the freezer for at least 1 hour to help them firm up.
- Melt the chocolate using a double boiler or microwave. Dip each chilled cake ball into the melted chocolate, allowing excess to drip off. Roll in chopped peanuts if desired.
- Insert lollipop sticks into each cake ball and place them upright in a container. Refrigerate until the chocolate has set solidly.