Banana-Chocolate Chip Cake With Peanut Butter Frosting

Name: Banana-Chocolate Chip Cake With Peanut Butter Frosting
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16 serving(s)
Ingredients: nonstick vegetable oil cooking spray; 709.77 ml all-purpose flour; 9.85 ml baking soda; 9.85 ml kosher salt; 354.88 ml sugar; 236.59 ml unsalted butter, room temperature; 118.29 ml packed light brown sugar; 3 large eggs; 7.39 ml vanilla extract; 473.18 ml mashed very ripe bananas; 236.59 ml sour cream; 283.49 g bag mini chocolate chips; 473.18 ml creamy peanut butter; 354.88 ml powdered sugar; 236.59 ml unsalted butter, room temperature; 12.32 ml vanilla extract; chocolate chips, mini chocolate chips, and chocolate kisses

Submitted by Annacia

"This cake is perfect for beginners—it's moist, forgiving, and easy. Creamy peanut butter is the best for the decadent frosting. I should mention that this is cake is also excellent with a fudgey chocolate frosting."

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Ready In:: 55mins
Ingredients:: 17
Serves:: 16

ingredients

Cake
nonstick vegetable oil cooking spray
709.77 ml all-purpose flour
9.85 ml baking soda
9.85 ml kosher salt
354.88 ml sugar
236.59 ml unsalted butter, room temperature
118.29 ml packed light brown sugar
3 large eggs
7.39 ml vanilla extract
473.18 ml mashed very ripe bananas
236.59 ml sour cream
283.49 g bag mini chocolate chips
FROSTING
473.18 ml creamy peanut butter
354.88 ml powdered sugar
236.59 ml unsalted butter, room temperature
12.32 ml vanilla extract
chocolate chips, mini chocolate chips, and chocolate kisses

directions

CAKE:
Preheat oven to 350°F 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 1 1/4 cups frosting over. Place remaining cake on top. Cover top and sides of cake with remaining frosting. Garnish with chocolate chips and kisses.
DO AHEAD:
Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.