Chocolate Chip Banana Cake with Honey Peanut Butter Frosting

Chocolate Chip Banana Cake with Honey Peanut Butter Frosting

I used to decorate cakes…

For other people. Real life people.
Do you know how stressful that is?
I am kind of a perfectionist (in some areas of my life).
So when I would have a cake order, it would make me kind of neurotic.
I would spend hours at a time making sure everything
looked absolutely perfect.
There were times I would scrape it off and start over if
there was a line that I couldn’t make right.
Then I had to make sure that I was doing it
exactly how the customer wanted it.
My most fun cakes were the ones that they said “just do whatever”.
Actually those were fun but VERY stressful…
because what if they hated what I came up with?!?!?
Reality set in and I realized that I couldn’t charge
enough to balance out the time I was putting into these cakes.
So now I just bake when I want to and what I want to.
There is waaaay less stress baking for my family.
Although every once in a while I will take a cake order
and then kick myself when I actually have to work on it.
In fact, I will try to talk people into cupcakes 9 x’s out of 10
because they are much easier to do.
Plop a swirl on top and they are good to go :-)
Chocolate Chip Banana Cake with Honey Peanut Butter Frosting
This bad boy was what I created for my birthday this year.
Yes, I know my birthday was almost a month ago
and I am just now sharing.
Remember what I said about less stress.
That is the fun about blogging…
I can share whenever I feel like it.
Today feels like a cake day to me.
Plus, with all the veggies I have been eating…
I wanted to drool over some peanut butter frosting :-)

One of my favorite designs to do is the basket weave.

This is the one that I will do most times if I have my own choice.
It makes such an impressive cake AND
everyone thinks it took you hours.
How To Do Frosting Basket Weave
Want to know a secret?
This awesome looking design is actually one of the easiest…
once you have mastered it.
I thought it would be fun to show you step by step
so you believe me when I say it is easy.
**One thing to remember…use a flat plate.
I had this one on a plate with an edge and it was hard
to get the bottom strips of frosting straight down at the bottom.
First gather your supplies.
You are going to need a round cake, a frosting bag, frosting,
a plastic coupler, and metal tip #47 .
You can purchase all of those at your local Michaels or Hobby Lobby
in the cake decorating aisle.
Level the cakes and completely cover the cake with a thin layer of frosting.
Put the bigger part of the plastic coupler in the inside of the bag.
Fill the bag with frosting.
Add the metal tip and the small screw part of the coupler.
Twist the bag at the top and hold it between the thumb and index finger
in the palm of your hand. (sorry I should have had pics of that too)
Make sure the bag is twisted so that the edged part of the tip is facing up.
Squeeze the bag gently while moving down the side of the cake.
Don’t worry if it isn’t perfectly straight.
When you get all the lines on, no one will even notice.
frosting basket weave tutorial
Go back to the top and start squeezing small strips across the line.
Make sure you leave a space the size of the metal tip in between each one.
You will have to continue twist the top of the frosting bag to keep it tight in your hand.
Always make sure the edged part of the tip is facing upward.
This is what gives your line the basket look.
Frosting basket weave tutorial
Now squeeze another straight line over the ends of each small strip.
Frosting basket weave tutorial
It starts to get a little tricky right about here.
You want to pipe your small strips opposite the ones you did on the first line.
How to do frosting basket weave
Each time you add a small strip…
make sure the metal tip is down into the frosting.
In fact it will be slightly under the straight frosting line.
This makes it look like the frosting is all one piece.
How to do Frosting Basket Weave
Now I say this is seriously so easy…
and it really is.
But it does take a lot of practice to get it right.
My first cakes like this were sorry to look at,
but I kept trying and now I can whip one out in less than an hour.
Don’t give up!! They are so fun to do
and believe me, everyone loves them!!!
Chocolate Chip Banana Cake with Honey Peanut Butter Frosting
After you get all the way around the cake with your lines,
add a decorative border to the top as a finisher.
I usually do a backwards S using metal tip #18.
Each time you do another S, you need to make sure the tip is under the last one.
By starting under the frosting, it keeps it looking like one giant strip of frosting.
You could also just do a shell border or even a star border on it.
Frosting Basket Weave Tutorial
After all that hard work,
you deserve a GIANT slice of cake!
Yes, I know, that after putting all that time into making it pretty,
you will feel kind of sad to make the first cut.
Believe me, it gets easier each cake you do :-)
Chocolate Chip Banana Cake with Honey Peanut Butter Frosting


Chocolate Chip Banana Cake with Honey Peanut Butter Frosting

Prep Time: 20 minutes

Cook Time: 38 minutes

Yield: 1 - 8 inch cake

Chocolate Chip Banana Cake with Honey Peanut Butter Frosting

Banana and chocolate chips make this box mix cake a special treat. Peanut butter frosting takes it over the top.


For ONE Cake Layer
1 yellow cake mix
3/4 cup water
1/3 cup oil
3 eggs
1 cup brown bananas, mashed
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 cup mini chocolate chips
For the Peanut Butter Frosting
1 cup butter, softened
1/2 cup peanut butter
2 Tablespoons whipping cream
4 Tablespoons honey
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups powdered sugar


  1. Combine the cake mix, baking soda, cinnamon, oil, water, and eggs and beat on low for 1 minute. Increase the mixer speed a little bit and beat for 2 more minutes. Stir in the bananas and chocolate chips by hand.
  2. Grease and flour an 8×2 inch pan and pour the batter in. Make sure your pan is at least 2 inches high!!! (If it is smaller/shorter, divide the batter into 2 pans and bake for less time. I used a Wilton 8×2 round pan) Bake the 8x2 pan at 350 degrees for 38 minutes. Cool in the pan for 10 minutes, then flip out on a wire rack to cool completely. Repeat if you want a double layered cake.
  3. Cream butter and peanut butter. Add whipping cream, salt, honey and vanilla and cream again. Slowly add the powdered sugar.
  4. Place the first layer on a plate and spread frosting on top. Place the second cake layer on top and cover the entire cake with frosting. Top with extra chocolate chips if desired. Cover until serving.


*This recipe is for one cake layer made in an 8 inch by 2 inch round cake pan. Double the recipe if you want to make it like the picture.

**If your cake pan is 8 inches by 1 inch, divide this recipe into 2 pans, so it doesn't overflow into your oven.

***You can also bake this recipe in a 9x13 pan for 30 minutes.

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  1. says

    This is gorgeous!! Somehow, I got roped into making a (small) wedding cake next month, and I’m seriously about to stroke out over it. The basket weave it my favorite technique, so that’s probably what I’ll use…but you’re right, there’s really no way to charge appropriately for the amount of time/stress it takes to decorate!

    I could definitely take a big slice of this cake right now! It looks perfect!

  2. says

    OMG, this cake is BEYOND gorgeous, Jocelyn! I LOVE banana and the frosting looks incredible! You did an outstanding job–bravo! :) Also, when I did custom cupcake/cake orders I would always FREAK.OUT. I am SO bad about stressing around baked goods for others. What if the frosting melts? What if they got baked too long? What if there’s not enough sprinkles on one cupcake but more on another? The dumb things you think when cupcakes are stressing you I guess!

  3. says

    Banana cake with peanut butter frosting?! Serious deliciousness :) I never knew that the basket weave technique was that simple. I might have to start practicing…

    Becca @ Crumbs and Chaos

  4. says

    beautiful! Yes, until you make many of these treats/cakes yourself, you really have no appreciation of the time spent! Thanks for the tutorial though, you’re right, it is much easier than it looks!

  5. says

    Okay, just a few things…

    1. Great minds think alike, and I posted a banana cake today too!
    2. YOURS is GORGEOUS!!!
    3. I LOVE that you showed how to do the basket weave. I’ve always wanted to try it out on a cake!

    Awesome, awesome job Jocelyn! :)

  6. says

    This cake is gorgeous, I am so glad you posted photos how to decorate it, I plan baking a cake for my birthday next week, I plan using this technique.

  7. says

    What a BEAUTIFUL cake!!!! The weaving (frosting) is beautiful, I always wondered how it’s done and now I know! You did an awesome job on it!

  8. says

    This is so pretty! A honey pb frosting sounds delicious…and it looks fantastic! I’m a total perfectionist too, and I cannot even imagine decorating cakes for others! I critique myself so much in practice, I’m often ready to give up.

  9. says

    This is GORGEOUS!! I have yet to try a cake for all of the reasons you listed…not even for myself!! You are so talented. :)
    Debbie @ Life Is Sweets

  10. says

    Thank you for a wonderful tutorial on basket weave frosting! I never thought it was something I could do, but I really think I can now! Your cake sounds absolutely scrumptious, as well as looking just beautiful! Visiting from Rook No 17 :)

    • The Denny Family says

      I wondered that same thing… I’m guessing with a standard cake mix you are going to get 2 8″ cakes. or you can make in a 13×9. I’m going to try an 8″ pan and some cupcakes and hope it turns out ok!

  11. says

    The cake instructions don’t seem to include two ingredients – baking soda and cinnamon.

    Also, the instructions say to use 1 8-inch cake pan, but this is obviously a 2 layer cake. Am I missing something?

    • says

      The ingredients will make a one layer cake! If you want a double cake, you would need to double the ingredients. Thank you for catching the recipe mistake, I will fix that right away!!!

  12. Mary says

    This did not turn out at all. First of all there is no way you can fit all the cake ingredients in an 8″ pan. It was spilling over so I poured it into a 9″ and it barely fit on there. Then after almost 50 minutes in the oven it was still not done in the center and it came out with the middle sunk in. I made two separate batches cause I intended to stack and make a double layer and they both turned out like that. Very disappointed! I was making it for an event tomorrow and now I have nothing!!

    • Jocelyn says

      I am so sorry to hear that this recipe did not work for you. I have made it several times, and had a few others that have made it too without any problems. The pan I use for each layer is the wilton 8 inch round cake pan that is 2 inches deep. How deep is your pan? One cake mix should only fill the pan about 3/4 full. Again I am very sorry that the cake didn’t work for you.

  13. Shannae says

    I just made this tonight…major fail! While I am far from an amateur this one just didn’t work for me. I doubled the recipe to make two 9″ cakes and I may have overfilled the pans. However the frosting turned out AMAZING! My husband just wanted to dip the broken cake into it. I told him he’d have to wait because it had to LOOK pretty too :)

    • Jocelyn says

      I am really sad to hear this didn’t turn out for you. How long did you bake it for? I have made it several times without any problems in an 8 inch Wilton pan. The frosting is the best part though:-)

  14. Stephanie says

    After pinning this amazing cake months ago I finally decided to make this yummy cake tonight. I did not double the recipe and I wa able to make the double layer cake no problem. My frosting for some reason came out kinda runny but next time I think I jut need to use less water and a little more powdered sugar. Even with the runny frosting this cake tastes sooooo good. Thanks for this great cake recipe!

    • Jocelyn Brubaker says

      I am so glad to hear that the cake worked for you. I am curious about your frosting…it shouldn’t have been runny at all. In fact the peanut butter should make it thicker. I usually add most of my water or milk after I have all the sugar in so I can watch the consistency!

      • Stephanie says

        You know what, I did use my ninja to mix it. I’m thinking maybe it just got blended to much. Either way the cake tasted great and my husband loved it!

  15. says

    This recipe sounds delicious, but I wish I had read the comments prior to making it. The recipe calls for a pan which is clearly not a standard pan. Against my better judgement, I actually doubled this recipe and put it in two standard 9 inch round cake pans. Within 5 minutes of putting it in the oven, it baked over and made a horrible mess of my oven.

    The recipe should be corrected to say that this makes one layer of an 8 inch x 2 inches tall pan, or two standard 9 inch round pans, or a standard 9×13. The instructions are very misleading.

    However, I must add, the cake smells amazing! I haven’t tried it yet, but can’t wait!!

    • Jocelyn Brubaker says

      I am so sorry to hear that it made such a mess. There was a note on the recipe regarding what size pans to use. I went in and moved this note, so it is more noticeable for anyone reading the recipe. I even made the cake again tonight to see if something was wrong, but all the batter fit in my 8×2 baking pan just fine. My guess is that your 9 inch pan is not as deep…I would recommend never filling any size pan more than 3/4 full so it doesn’t spill over. Again I am truly sorry it spilled over for you. Hopefully you enjoy the cake anyway!!!

      • says

        Thanks for the reply Jocelyn. In reading the other comments, it sounds like several of us used 9 inch x 1 inch pans, which are the only round pans I’ve ever used. The only other round pans I have are springform. Would those work?

        I have some other bananas sitting in a paper bag to brown, and then I’ll try again, probably making two layers without doubling the ingredients. I was so disappointed that the cake didn’t turn out, as it smelled amazing!!

        • Jocelyn Brubaker says

          I am so glad that we were able to determine the problem. I will definitely keep the pan size in mind with any other cakes I post. Definitely try it again, but this time just make the one recipe and divide it between your pans. Your baking time will be closer to 30 minutes I would imagine, but keep an eye on it. I hope you love it as much as we do!!!

  16. Dana says

    I found you several months ago via Pinterest. I have taken this cake to several events and now get requests for it. I just follow the recipe and put it in a 13 x 9 pan (none of this fancy decorating for me). Just wanted to say thanks for the great recipe. My coworkers and family adore it!

  17. Donna says

    This cake recipe was so amazingly delish! Took to a church dinner & had many raves. Followed exactly & This recipe made 2 8inch round cakes. The frosting recipe was just enough to thinly layer between the two cakes & the remaining cake. I only added 2 1/2 cups of powdered sugar & a couple more tsp of water as it got pretty thick. My husband is not much of a cake lover & got 2 thumbs up from him. Now, My favorite go to cake!!! Thanks for posting!!!!

  18. Trisha says

    This recipe looks amazing! I’ve been wanton to try it for a while and decided I will tonight. Thought about making cupcakes instead. How long would you recommend baking them for? Thanks!

  19. Kimberly says

    I doubled my recipe because this was supposed to make one round cake. I take it from the mess in my oven, it was supposed to make one set of round cakes?

  20. CCMCCART says

    Just saw this today, best tutorial I’ve seen yet on this subject. I’m thinking to use it for a carrot cake with cream cheese frosting. Should work out nicely. Thank you for the information. CHEERS, CC

  21. ashley says

    i just made this recipe too and theres no way that all fits in one pan. i did not double it and i have to over filled 8 inch pans. i scooped some batter out after reading theae comments so i guess we wull see in 38 min

  22. Mimi says

    Hello, your cake looks amazing. Thanks for sharing. Well I didn’t read the comments here. There us no way it will fit a 8in. I have Wilton, do I had to use 3 9 in since I doubled the batch. It’s in oven, so far looks good. Can’t wait to taste it. Thank you


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