Banana–Chocolate Chip Cake with Peanut Butter Frosting

Nutritional Content: 1 serving contains: Calories (kcal) 730; Fat (g) 48; Saturated Fat (g) 22; Cholesterol (mg) 110; Carbohydrates (g) 70; Dietary Fiber (g) 4; Total Sugars (g) 46; Protein (g) 13; Sodium (mg) 420
Photo by Lisa M.
Adapted from bonappetit.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bonappetit.com

Ingredients

  • CAKE:

  • Nonstick vegetable oil spray

  • 3

    cups all-purpose flour

  • 2

    teaspoon baking soda

  • 2

    teaspoon kosher salt

  • 1 1/2

    cups sugar

  • 1

    cup (2 sticks) unsalted butter, room temperature

  • 1/2

    cup (packed) light brown sugar

  • 3

    large eggs

  • 1 1/2

    teaspoon vanilla extract

  • 2

    cups mashed very ripe bananas

  • 1

    cup sour cream

  • 1

    10-oz. bag mini chocolate chips

  • FROSTING:

  • 2

    cups creamy peanut butter

  • 1 1/2

    cups powdered sugar

  • 1

    cup (2 sticks) unsalted butter, room temperature

  • 2 1/2

    teaspoons vanilla extract

  • Chocolate chips, mini chocolate chips, and chocolate kisses

Directions

Cake: Preheat oven to 350°. 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. 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. 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. Frosting: Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2–3 minutes. Place 1 cake on a platter. Spread 1¼ cups frosting over. Place remaining cake on top. Cover top and sides of cake with remaining frosting. Garnish with chocolate chips and kisses. Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.

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