Banana CakeHave things been a little too healthy around here lately? Well, its about to get a little crazy with this cake recipe.

First, let me preface this by saying: I made this cake for myself. It was Mother’s Day, and I’m always looking for an excuse to make this cake. It’s amazingly moist, and I never imagined how obsessed I’d become with the banana and peanut butter combination. It’s heaven.

I first made this recipe (which I originally found in Bon Appetit) for Hadley’s second birthday party, and have made it several times since. The cake is thicker, almost like a banana bread, but the frosting is light and fluffy, but quite rich. It’s a big favorite in our family, and I hope it becomes one in yours.

I typically tweak recipes to make them my own, but I didn’t make any changes from the original Bon Appetit recipe. The only recommendation I can give you is to use natural peanut butter (no sugar added) in the frosting so it doesn’t become too sweet. Like I said, this cake is rich, and doesn’t need to be any richer!

Keep reading for the recipe.


Banana Chocolate Chip Cake with Peanut Butter Frosting

  • Servings: 12 good-sized pieces
  • Difficulty: medium
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  • Nonstick vegetable oil spray
  • 3 cups all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. kosher salt
  • 1 1/2 cups sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup (packed) light brown sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 cups mashed very ripe bananas (that was 6 small bananas for me)
  • 1 cup sour cream
  • 1 10-oz. bag mini semisweet chocolate chips

FROSTING

  • 2 cups creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 1/2 tsp. vanilla extract
  • Chocolate chips, mini chocolate chips, and chocolate kisses

Instructions:

Cake:
Preheat oven to 350°. 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.