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Chocolate Chip Banana Cake with Peanut Butter Frosting
Chocolate Chip Banana Cake with Peanut Butter Frosting
- Recipe Submitted by maryjosh on 01/24/2020
Ingredients List
- For the Banana Chocolate Chip Cake:
- 1 and 1/2 cup brown bananas mashed very well (you'll need 3-4 bananas)
- 2 and 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla
- 1/2 cup sour cream room temperature
- 1 cup buttermilk room temperature*
- 1 cup mini chocolate chips
- For the Peanut Butter Frosting:
- 1/2 cup unsalted butter softened to room temperature
- 1 cup smooth peanut butter not natural, homemade or whipped
- 2 cups powdered sugar sifted
- 3-4 tablespoons milk or cream
- For the Decorations:
- 1/3 cup mini chocolate chips
- 10-12 Miniature Reese's Peanut Butter Cups cut into pieces
- Handful of mini chocolate chips
Directions
Make the Banana Cake
Preheat the oven to 350F degrees.
Grease and flour the bottom and sides of a 9x13 inch baking pan, set aside.
First mash your bananas very well until smooth - I like to use a food processor for this.
Then measure out 1 and 1/2 cups. This is how much you'll use.
In a medium-sized bowl, whisk together the flour, baking soda, baking powder and salt, then set aside.
In a separate large bowl using a hand-held or stand electric mixer on medium speed, beat together the butter and sugars until light and fluffy and no butter lumps remain (about 2 minutes).
Add in the eggs and vanilla and continue mixing.
Then turn the mixer down to low speed and beat in the sour cream and 1 and 1/2 cups of mashed bananas.
With the mixer on low speed carefully beat in the flour mixture and buttermilk about 1/2 at a time. You may need to turn off the mixer and scrape down the sides of the bowl as necessary.
Finally, turn off the mixer, and fold in the mini chocolate chips using a large wooden spoon or rubber spatula.
Pour / spoon the batter into your prepared pan and bake for 45-55 minutes or until an inserted toothpick comes out clean and you can start to see the edges just pull away from the sides of the pan.
Oven times vary, so watch carefully starting around the 45 minute mark. Allow the cake to cool fully before frosting.
Make the Peanut Butter Frosting
In a large bowl using a stand or hand-held electric mixer, beat the butter on medium speed until softened.
Then add in the peanut butter and continue beating until smooth.
Turn down the mixer to low speed and slowly add in the powdered sugar.
Once the mixture starts getting thick, add in the cream or milk 1 tablespoon at a time while beating until you get the desired consistency.
To Decorate the Cake
Make the chocolate glaze by melting 1/3 cup mini chocolate chips in the microwave in short 30 second bursts, stirring between each 30 period.
Then using a flat edge knife, frost the cake with the peanut butter frosting.
Sprinkle with peanut butter cups and chocolate chips, and drizzle the cake with the melted chocolate chips.
Preheat the oven to 350F degrees.
Grease and flour the bottom and sides of a 9x13 inch baking pan, set aside.
First mash your bananas very well until smooth - I like to use a food processor for this.
Then measure out 1 and 1/2 cups. This is how much you'll use.
In a medium-sized bowl, whisk together the flour, baking soda, baking powder and salt, then set aside.
In a separate large bowl using a hand-held or stand electric mixer on medium speed, beat together the butter and sugars until light and fluffy and no butter lumps remain (about 2 minutes).
Add in the eggs and vanilla and continue mixing.
Then turn the mixer down to low speed and beat in the sour cream and 1 and 1/2 cups of mashed bananas.
With the mixer on low speed carefully beat in the flour mixture and buttermilk about 1/2 at a time. You may need to turn off the mixer and scrape down the sides of the bowl as necessary.
Finally, turn off the mixer, and fold in the mini chocolate chips using a large wooden spoon or rubber spatula.
Pour / spoon the batter into your prepared pan and bake for 45-55 minutes or until an inserted toothpick comes out clean and you can start to see the edges just pull away from the sides of the pan.
Oven times vary, so watch carefully starting around the 45 minute mark. Allow the cake to cool fully before frosting.
Make the Peanut Butter Frosting
In a large bowl using a stand or hand-held electric mixer, beat the butter on medium speed until softened.
Then add in the peanut butter and continue beating until smooth.
Turn down the mixer to low speed and slowly add in the powdered sugar.
Once the mixture starts getting thick, add in the cream or milk 1 tablespoon at a time while beating until you get the desired consistency.
To Decorate the Cake
Make the chocolate glaze by melting 1/3 cup mini chocolate chips in the microwave in short 30 second bursts, stirring between each 30 period.
Then using a flat edge knife, frost the cake with the peanut butter frosting.
Sprinkle with peanut butter cups and chocolate chips, and drizzle the cake with the melted chocolate chips.
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