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Banana Chocolate Chip Cake With Peanut Butter Frosting

Yield: 10 SERVINGS

Prep time: 30 MIN

Cook time: 40 MIN

Total time: 1 HR 10 MIN

Bursting with sweet flavors, Banana Chocolate Chip Cake with Peanut Butter Frosting is a huge crowd-pleaser and better than any store-bought cake and pretty easy too. The cake is ridiculously moist and tender with bites of mini chocolate chips throughout. The frosting is ultra creamy, luscious, and smooth. Every bite makes your mouth happy.

INGREDIENTS:

FOR THE BANANA CHOCOLATE CHIP CAKE:

2½ cups (317g) all-purpose flour

1½ teaspoons baking powder

1½ teaspoons ground cinnamon

¾ teaspoon baking soda

½ teaspoon fine salt

2 sticks unsalted butter (227g), room temperature

1 cup (200g) granulated sugar

½ cup (100g) light brown sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

½ cup (113g) sour cream

4 medium overripe bananas, mashed

1¼ cups miniature chocolate chips

FOR THE PEANUT BUTTER FROSTING:

2 sticks unsalted butter (227g), room temperature

1 cup (270g) creamy peanut butter

1 teaspoon vanilla extract

⅛ teaspoon fine salt

2½ cups (313g) powdered sugar, sifted

Chocolate chips, for garnish (optional)

DIRECTIONS:

TO MAKE THE BANANA CHOCOLATE CHIP CAKE:

Preheat the oven to 350°F (180°C). Butter and flour two 8-inch round cake pans.

In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt.

In the bowl of an electric mixer, beat the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add in the vanilla and then the eggs, one at a time. On low speed, beat in half the dry ingredients, then add the sour cream and bananas. Beat in the remaining dry ingredients. Stir in the chocolate chips.

Divide the batter among the prepared pans. Bake for 35 to 40 minutes, or until the cakes are golden brown and pull away from the edges.

Cool in the pans for 15 minutes before flipping onto cooling racks to cool completely. Refrigerate until ready to frost. The colder the cake, the easier it will be to frost. You can even pop the cake in the freezer for 30 minutes to chill.

TO MAKE THE PEANUT BUTTER FROSTING:

In the bowl of an electric mixer, beat the butter and peanut butter on medium-high speed until light and fluffy. Add the vanilla, salt, and powdered sugar and continue beating until the frosting is smooth and fluffy.

ASSEMBLY:

Place one cake layer on a cake turntable or cake stand. For a smooth and even frosting coverage, use a pastry bag and open tip to pipe a generous ring of the frosting around the top edge of the cake layer.

Fill up the frosting ring with additional frosting, spreading to create an even layer.

Place the other cake layer upside-down on top of the frosting so that the top of the cake is nice and flat.

With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges.

Place chocolate chips along the bottom of the cake for garnish. Serve or cover and store in the fridge for up to 2 days. Let come to room temperature for an hour before serving.

 

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BANANA CHOCOLATE CHIP CAKE WITH PEANUT BUTTER FROSTING

Yield: 10 SERVINGS

Prep time: 30 MIN

Cook time: 40 MIN

Total time: 1 HR 10 MIN

Bursting with sweet flavors, Banana Chocolate Chip Cake with Peanut Butter Frosting is a huge crowd-pleaser and better than any store-bought cake and pretty easy too. The cake is ridiculously moist and tender with bites of mini chocolate chips throughout. The frosting is ultra creamy, luscious, and smooth. Every bite makes your mouth happy.

 

INGREDIENTS:

FOR THE BANANA CHOCOLATE CHIP CAKE:

2½ cups (317g) all-purpose flour

1½ teaspoons baking powder

1½ teaspoons ground cinnamon

¾ teaspoon baking soda

½ teaspoon fine salt

2 sticks unsalted butter (227g), room temperature

1 cup (200g) granulated sugar

½ cup (100g) light brown sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

½ cup (113g) sour cream

4 medium overripe bananas, mashed

1¼ cups miniature chocolate chips

FOR THE PEANUT BUTTER FROSTING:

2 sticks unsalted butter (227g), room temperature

1 cup (270g) creamy peanut butter

1 teaspoon vanilla extract

⅛ teaspoon fine salt

2½ cups (313g) powdered sugar, sifted

Chocolate chips, for garnish (optional)

 

DIRECTIONS:

TO MAKE THE BANANA CHOCOLATE CHIP CAKE:

Preheat the oven to 350°F (180°C). Butter and flour two 8-inch round cake pans.

In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt.

In the bowl of an electric mixer, beat the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add in the vanilla and then the eggs, one at a time. On low speed, beat in half the dry ingredients, then add the sour cream and bananas. Beat in the remaining dry ingredients. Stir in the chocolate chips.

Divide the batter among the prepared pans. Bake for 35 to 40 minutes, or until the cakes are golden brown and pull away from the edges.

Cool in the pans for 15 minutes before flipping onto cooling racks to cool completely. Refrigerate until ready to frost. The colder the cake, the easier it will be to frost. You can even pop the cake in the freezer for 30 minutes to chill.

 

TO MAKE THE PEANUT BUTTER FROSTING:

In the bowl of an electric mixer, beat the butter and peanut butter on medium-high speed until light and fluffy. Add the vanilla, salt, and powdered sugar and continue beating until the frosting is smooth and fluffy.

ASSEMBLY:

Place one cake layer on a cake turntable or cake stand. For a smooth and even frosting coverage, use a pastry bag and open tip to pipe a generous ring of the frosting around the top edge of the cake layer.

Fill up the frosting ring with additional frosting, spreading to create an even layer.

Place the other cake layer upside-down on top of the frosting so that the top of the cake is nice and flat.

With an offset spatula, spread the remaining frosting evenly all over the cake, smoothing the edges.

Place chocolate chips along the bottom of the cake for garnish. Serve or cover and store in the fridge for up to 2 days. Let come to room temperature for an hour before serving.

 

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The Best Ever Banana Cake Recipe

This is absolutely the best banana cake I’ve ever had! This Banana Cake is simple to make and will easily serve a hungry crowd. It’s supremely moist with cream cheese frosting, tons of banana, brown sugar, and cinnamon flavor.

Yield: 12 SERVINGS
Prep Time: 30 MIN
Cook Time: 45 MIN
Total Time: 5 HRS

INGREDIENTS:

FOR THE BANANA CAKE:

3 large ripe bananas (about 1 and 1/2 cups mashed)

3 cups (375g) all-purpose flour

3/4 cup (170g) unsalted butter, softened

1 cup (200g) granulated sugar

1/2 cup (100g) packed light or dark brown sugar

3 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 and 1/2 cups (360ml) buttermilk, room temperature

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

FOR THE CREAM CHEESE FROSTING:

3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed

1 teaspoon pure vanilla extract

1/8 teaspoon salt

8 ounces (224g) full-fat block cream cheese, softened

1/2 cup (115g) unsalted butter, softened

DIRECTIONS:

TO MAKE THE BANANA CAKE:

1. Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.

2. Mash the bananas. Set mashed bananas aside.

3. Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.

4. Beat the butter on high speed using a handheld or stand mixer fitted with a paddle attachment until smooth and creamy – about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

6. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer on low speed, add the dry ingredients with the buttermilk alternating and mixing just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps are OK.

7. Spread batter into the prepared pan. Bake for 45-50 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
Remove the cake from the oven and set on a wire rack. Allow cooling completely.

TO MAKE THE FROSTING:

1. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.

2. Add 3 cups of confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).

3. Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.

4. Cover leftover cake tightly and store in the refrigerator for 5 days.

NOTES:

1. Make-Ahead Instructions: Prepare cake then cover it tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Thaw overnight in the refrigerator, bring to room temperature or serve cold.

2. Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 Tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough room temperature whole milk to the same measuring cup until it reaches 1 and 1/2 cups. Stir it around and let sit for 5 minutes.

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