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Banana Chocolate Chip Cake with Peanut Butter Frosting Recipe

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4.4 from 1 review

This Banana Chocolate Chip Cake with Peanut Butter Frosting is a decadent and moist dessert that combines the natural sweetness of ripe bananas with rich chocolate chips, all topped with a creamy peanut butter frosting. Perfect for special occasions or a delightful treat, this cake offers a wonderful balance of flavors and textures that will impress any crowd.

  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings

Ingredients

For the Cake:

  • 2 1/2 cups (317 grams) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 sticks unsalted butter (227 grams), at room temperature
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 cup (113 grams) sour cream
  • 1 1/3 cups (300 grams) mashed overripe bananas (about 4 medium bananas)
  • 1 1/4 cups miniature chocolate chips

For the Frosting:

  • 2 sticks unsalted butter (227 grams), at room temperature
  • 1 cup (270 grams) creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 2 1/2 cups (313 grams) powdered sugar, sifted
  • Chocolate chips, for garnish (optional)

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Butter and flour two 8-inch round cake pans thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, ground cinnamon, baking powder, baking soda, and fine sea salt to ensure even distribution.
  3. Cream Butter and Sugars: Using an electric mixer, beat the unsalted butter with granulated sugar and light brown sugar on medium-high speed until the mixture is light and fluffy, about 3 minutes.
  4. Add Vanilla and Eggs: Add vanilla extract to the creamed butter and sugars, then incorporate the eggs one at a time, beating well after each addition.
  5. Combine Batter: On low speed, beat in half of the dry ingredients, then add the sour cream and mashed bananas, mixing until just combined. Follow by adding the remaining dry ingredients and gently stir in the miniature chocolate chips.
  6. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until the cakes turn golden brown and start pulling away from the edges. Test doneness with a toothpick inserted into the center; it should come out clean.
  7. Cool the Cake: Allow the cakes to cool in the pans for 15 minutes before transferring them onto wire racks to cool completely. Chill the cakes in the refrigerator or freezer (up to 30 minutes) before frosting to make spreading easier.
  8. Prepare the Frosting: In an electric mixer bowl, beat the unsalted butter and creamy peanut butter on medium-high speed until light and fluffy. Add vanilla extract, fine sea salt, and sifted powdered sugar, continuing to beat until the frosting is smooth and fluffy.
  9. Assemble the Cake: Place one cake layer on a turntable or cake stand. Pipe a generous ring of frosting around the top edge using a pastry bag with an open tip, then fill the center with frosting and spread evenly. Place the second cake layer upside down on top to create a flat surface.
  10. Frost Entire Cake: Use an offset spatula to spread the remaining frosting evenly over the top and sides of the cake, smoothing the edges for a clean finish.
  11. Garnish and Serve: Optionally, decorate the bottom edge of the cake with chocolate chips. Serve immediately or refrigerate for up to 2 days. Bring to room temperature for about an hour before serving for the best texture and flavor.

Notes

  • For best results, use overripe bananas as they provide the sweetest and most flavorful mashed banana for the cake.
  • Chilling the cake layers before frosting helps prevent the frosting from melting and makes it easier to work with.
  • If peanut butter allergy is a concern, you can substitute the frosting with a classic cream cheese frosting.
  • This cake is best enjoyed within 2 days of preparation but can be frozen for longer storage.
  • Use miniature chocolate chips instead of regular-sized for better distribution throughout the batter.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/banana-chocolate-chip-cake-with-peanut-butter-frosting-recipe/