For all the lovers of banana bread out there, who maybe like to toast a slice and spread it with Nutella or peanut butter, this is the cake for you. Because what this Banana Chocolate Chip Cake with Peanut Butter Frosting is, at it’s core, is a very moist, rich banana bread, dressed up in peanut butter frosting.
Banana Chocolate Chip Cake with Peanut Butter Frosting
This Banana Chocolate Chip Cake with Peanut Butter Frosting is, at it’s core, is a very moist, rich banana bread, dressed up in peanut butter frosting.
Ingredients
Cake
- 3 cups flour, plus more for pan
- 2 teaspoons baking soda
- 1 teaspoon coarse salt
- 1 ½ cups white sugar
- 1 cup (2 sticks) unsalted, room temperature, plus more for greasing the pan
- ½ cup dark brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups mashed, ripe bananas
- 1 cup sour cream
- 1 bag mini chocolate chips (10-12oz.)
Frosting
- 2 cup creamy, non-natural peanut butter like Jif or Skippy
- 1 ½ cups powdered sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 teaspoons vanilla extract
- Chocolate shavings for garnish, optional, but highly recommended
Instructions
- Grease and flour two 8” x 8” baking pans with extra butter and flour. Preheat oven to 350 degrees Fahrenheit.
- In the bowl of a stand-up mixer, beat sugar, butter, and brown sugar together until light in color, about 3 minutes. Add eggs and vanilla and beat to combine. Add flour, baking soda, and salt and mix on low speed until just combined.
- Add bananas, sour cream, and chocolate chips and mix until just combined. Divide batter between pans and spread evenly. Bake for 35-40 minutes, or until a tester inserted in the center comes out clean. Set aside to cool completely before removing from the pan.
- In the bowl of a stand-up mixer, combine peanut butter, powdered sugar, butter, and vanilla to make a frosting. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Spread 1 ¼ cup of frosting on top of the first cake, and invert the second cake over it. Frost cake with remaining frosting and garnish. Store in refrigerator until 1 hour before serving.
Recipe and Photo: BakeList
