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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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CHOCOLATE-PEANUT BUTTER-BANANA LAYER CAKE

Yield: 10-12 SERVINGS

Prep time: 1HR

Cook time: 40 MIN

Total time: 1HR 40 MIN

This milk chocolate layer cake is filled with peanut butter frosting, caramelized bananas, covered with mini chocolate chips, and topped with more frosting and Lindor truffles! The classic chocolate-peanut butter combo is heavenly and the bananas in the center are a perfect touch.

 

INGREDIENTS:

FOR THE CHOCOLATE CAKE:

1 box milk chocolate cake mix

1 box instant chocolate pudding mix

4 eggs

1 cup water

⅓ cup + 1 tbsp vegetable oil

FOR THE CARAMELIZED BANANAS:

3 tbsp butter

3 bananas, sliced

3 tbsp brown sugar

FOR THE PEANUT BUTTER FROSTING:

1 cup butter

1 cup shortening

8 cups powdered sugar

1 cup peanut butter

2 tsp vanilla

5-6 tbsp water

FOR THE GANACHE:

¾ cup semi-sweet chocolate chips

½ cup heavy cream

FOR THE TOPPING:

½ bag (6 oz) mini semi-sweet chocolate chips

9-10 Lindor milk chocolate truffles

 

DIRECTIONS:

TO MAKE THE CAKE:

Preheat oven to 350°F(177°C) and prepare three 8-inch round cake pans, spray them with baking cooking spray or grease them and use parchment circles at the base of each pan.

In a large bowl, combine the cake mix, pudding mix, water, oil, and eggs. Divide the batter among the 3 pans, and bake according to package directions.

Remove the cakes to cool completely and then wrap them each in saran wrap. Transfer them to the fridge for at least an hour.

 

TO MAKE THE CARAMELIZED BANANA:

Meanwhile, make the caramelized bananas so that they have time to cool as well. In a saute pan, melt the butter over medium-high heat. add the sliced bananas and brown sugar and cook for approximately 5 minutes or until they caramelize and become syrupy.

Remove them from the heat, and let them cool until they’re room temperature.

 

TO MAKE PEANUT BUTTER FROSTING:

In a large mixing bowl, beat the shortening and butter until smooth. add in half of the powdered sugar and continue to mix. add in the peanut butter, vanilla, and 5 tbsp of water and mix until smooth. Finish with the rest of the powdered sugar. If the frosting is too thick, add 1 more tbsp of water.

 

ASSEMBLY:

Make sure that all of the layers are level. If they aren’t, use a serrated knife to even them out.

Place the first layer of cake on a plate or cake board. Using a spatula, spread a light layer or frosting on top of the cake. Fill a piping bag or a baggie with a hole cut with about 1 cup of frosting. Pipe a border or moat around the edge of the cake. This will help keep the bananas inside the cake. The frosting should be about ½ inch from the edge.

Pour half of the bananas in the center of the moat/border. Place the second layer of cake on top and then repeat the frosting/banana process again. Flip your last cake layer upside down and place it on top so that the smoothest part is on top.

Reserve ½ – ¾ cup of frosting for the topping of the cake. With the remainder of the frosting, cover the entire cake. Basically, make a light layer of frosting to cover the cake which will act like a “primer” for the second round of frosting. When it’s done, place it in the freezer for 15 minutes or the fridge for 30.

Once it’s set, apply the second layer of peanut butter frosting. Use a spatula to smooth the top and a cake smoother to do the sides if you have it. after it’s at the desired smoothness, start the ganache.

 

FOR THE GANACHE:

In a shallow bowl, microwave the heavy cream and chocolate chips until melted. Whisk the ganache until smooth. Set it aside to cool and thicken.

In another bowl, pour all of the mini chocolate chips. Using your hand press the chocolate chips into the base of the cake creating an even layer at the bottom.

When finished, pour the chocolate ganache along the edge of the cake. Use a squirt bottle, piping bag or spoon and drip the chocolate along the edge. It will stop itself, just be sure to continue the drip in an even motion. Fill the top of the cake with more ganache once you have finished the drip.

Place the cake in the fridge to set for about 5-10 minutes. With the reserved frosting, pipe peanut butter frosting swirls or dollops on the top and then add Lindor balls on top.

Store the cake in the refrigerator, but make sure to let it get to room temperature before serving so that the bananas are soft.

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