Banana-Chocolate Chip Cake With Peanut Butter Frosting Recipe

Name: Banana-Chocolate Chip Cake With Peanut Butter Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; nonstick vegetable oil cooking spray; 3 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons kosher salt; 1 1/2 cups sugar; 1 cup unsalted butter, room temperature; 1/2 cup packed light brown sugar; 3 large eggs; 1 1/2 teaspoons vanilla extract; 2 cups mashed very ripe bananas; 1 cup sour cream; 1 (10 ounce) bag mini chocolate chips; FROSTING; 2 cups creamy peanut butter; 1 1/2 cups powdered sugar; 1 cup unsalted butter, room temperature; 2 1/2 teaspoons vanilla extract; chocolate chips, mini chocolate chips, and chocolate kisses

Servings: persons

Cake
nonstick vegetable oil cooking spray
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons kosher salt
1 1/2 cups sugar
1 cup unsalted butter, room temperature
1/2 cup packed light brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
2 cups mashed very ripe bananas
1 cup sour cream
1 (10 ounce) bag mini chocolate chips
FROSTING
2 cups creamy peanut butter
1 1/2 cups powdered sugar
1 cup unsalted butter, room temperature
2 1/2 teaspoons vanilla extract
chocolate chips, mini chocolate chips, and chocolate kisses

1
CAKE:
2
Preheat oven to 350u00b0F Coat cake pans with nonstick spray. Line bottom of pans with parchment; coat paper. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.
3
Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat just to blend. Fold in mini chips. Divide batter evenly among pans; smooth tops.
4
Bake cakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer to wire racks; let cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and let cool completely.
5
FROSTING:
6
Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2-3 minutes.
7
Place 1 cake on a platter. Spread 1 1/4 cups frosting over. Place remaining cake on top. Cover top and sides of cake with remaining frosting. Garnish with chocolate chips and kisses.
8
DO AHEAD:
9
Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.

2897

kcal

Calories

179

Fat

287

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Cake, nonstick vegetable oil cooking spray, 3 cups all-purpose flour, 2 teaspoons baking soda, and more.

Yes, Banana-Chocolate Chip Cake With Peanut Butter Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana-Chocolate Chip Cake With Peanut Butter Frosting

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