This Banana Chocolate Chip Cake with Peanut Butter Frosting is, at it’s core, is a very moist, rich banana bread, dressed up in peanut butter frosting.
Ingredients
- 3 cups flour, plus more for pan
- 2 teaspoons baking soda
- 1 teaspoon coarse salt
- 1 ½ cups white sugar
- 1 cup (2 sticks) unsalted, room temperature, plus more for greasing the pan
- ½ cup dark brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups mashed, ripe bananas
- 1 cup sour cream
- 1 bag mini chocolate chips (10-12oz.)
- 2 cup creamy, non-natural peanut butter like Jif or Skippy
- 1 ½ cups powdered sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 teaspoons vanilla extract
- Chocolate shavings for garnish, optional, but highly recommended
- Directions
- Grease and flour two 8” x 8” baking pans with extra butter and flour. Preheat oven to 350 degrees Fahrenheit.
- In the bowl of a stand-up mixer, beat sugar, butter, and brown sugar together until light in color, about 3 minutes. Add eggs and vanilla and beat to combine. Add flour, baking soda, and salt and mix on low speed until just combined.
- Add bananas, sour cream, and chocolate chips and mix until just combined. Divide batter between pans and spread evenly. Bake for 35-40 minutes, or until a tester inserted in the center comes out clean. Set aside to cool completely before removing from the pan.
- In the bowl of a stand-up mixer, combine peanut butter, powdered sugar, butter, and vanilla to make a frosting. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Spread 1 ¼ cup of frosting on top of the first cake, and invert the second cake over it. Frost cake with remaining frosting and garnish. Store in refrigerator until 1 hour before serving.
