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BANANA CHOCOLATE CHIP PEANUT BUTTER CAKE

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Author: Lindsay Nathanson

Ingredients
  

BANANA CHOCOLATE CHIP CAKE

  • 2 sticks butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup mashed bananas (2- 3 bananas)
  • 1 3/4 cups flour
  • 1/2 tsp salt
  • 2/3 tsp baking soda
  • 5 tbs buttermilk
  • 2/3 cups semi-sweet chocolate chips

PEANUT BUTTER FROSTING

  • 1 1/2 sticks of unsalted butter
  • 3 3/4 cups powdered sugar
  • 3/4 cup creamy peanut butter
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
Best Homemade Cake with Chocolate and Peanut Butter
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Instructions
 

For the cake:

  • Preheat the oven to 350 degrees and grease three 6" (or two 9") cake pans with cooking spray.
  • In a medium bowl, mix together flour, salt and baking soda and set aside.
  • In a large mixing bowl, using an electric mixer with a paddle attachment, cream butter and sugar until light and fluffy (about 3 minutes).
  • Beat in eggs one at a time and then add vanilla extract.
  • In a separate small bowl, mash 1 cup of bananas. Once bananas are mashed, add them to the sugar mixture and mix until just combined.
  • On low speed alternatively add flour mixture and buttermilk until just combined (starting and ending with flour mixture). Do not over mix!
  • Lightly fold in chocolate chips.
  • Evenly divide batter between greased pans and bake for 25-30 minutes or until a toothpick comes out of the center of the cake clean.
  • Let pans cool on top of a cooling rack.

For the frosting:

  • In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, mix butter until light and fluffy.
  • Add powdered sugar, milk and vanilla and mix on low speed until combined.
  • Add peanut butter and mix on high speed until light and fluffy (about 5 minutes).

Assembly

  • Once cakes are cool, take them out of the pans, and place one layer onto a cake plate. Using an offset spatula, spread about 1/2- 3/4 cup of frosting on the cake.
  • Gently place the second player on top of the frosting. Using an offset spatula, spread another 1/2 - 3/4 cup of frosting on the cake.
  • Turn the third layer upside down (so the bottom is face up) and gently place it on top of the second layer.
  • Use the remaining frosting to frost the rest of the cake. Start with a generous amount on the top and work your way to the sides.

Notes

*Makes 1 Cake