Banana–Chocolate Chip Cake with Peanut Butter Frosting

By garciamoss

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

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

Details

Adapted from bonappetit.com

Preparation

Step 1

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.