banana chocolate chip cake with peanut butter buttercream

banana chocolate chip cake with peanut butter buttercream

i have a lot of banana recipes on this site.

 
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aaaaand now i’m adding another one (and realistically will be adding more!). this is a banana chocoalte chip cake with peanut butter buttercream. banana + peanut butter + chocolate = deliciousness.

 
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this cake is moist, fluffy, and (as i always say) not too sweet. the cake itself has a modest banana flavor with extra crunch from the chocolate chips, and it’s complemented with the nuttiness of the peanut butter in the frosting. seriously, the frosting tastes like fluffy peanut butter that doesn’t make your mouth sticky like straight up peanut butter does. i used mini chocolate chips so you get a more even ratio of cake and chocolate per bite, and that way, the hardened chocolate is more spread out with each taste.

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i made this cake for two reasons: 1) i love cake, and 2) to write the quote “i’m not superstitious, but i’m a little stitious.” thank you, michael scott, for the inspo behind this post; we are eternally grateful!

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baker’s notes: i have pre-baking photos and snapshots of how to frost the cake above- follow those if you’d like, but a quick google on “how to frost a cake” should return with even more helpful tips than what I have below.

i also mention this in my instructions below, but i’m all about the naked cake-esque look because i’m lazy to finish frosting the whole thing, and i like being able to see the cake layers. the frosting recipe below will make enough for you to crumb coat and fully frost the cake.

 
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banana chocolate chip cake with peanut butter frosting

makes one two-layer 8-inch cake
from
handle the heat

cake
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temp
1 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract
2 large eggs, at room temp
1/2 cup sour cream
4 medium overripe bananas, mashed
1 1/4 cups miniature chocolate chips

buttercream
1 cup unsalted butter, at room temp
1 cup creamy peanut butter
1 teaspoon vanilla extract
1/8 teaspoon salt
2 1/2 cups powdered sugar, sifted if lumpy
mini Chocolate chips, for garnish (optional)

 

make the cake: preheat oven to 350 f. grease and line two 8-inch round cake pans.

in a medium bowl, mix together the flour, cinnamon, baking powder, baking soda, and salt. set aside.

in the bowl of an electric mixer, cream together the softened butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy. add in the vanilla and eggs, one at a time, and beat until well-incorporated. on low speed, beat in half the dry ingredients. mix in the sour cream and mashed bananas. stir in the rest of the dry ingredients until there are only a few streaks of flour left. stir in the mini chocolate chips until no flour streaks remain and the chocolate is well-incorporated.

divide the cake batter among the lined pans. bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean (or with just a few crumbs). Let the cake cool in the pans for 10 minutes before flipping them onto wire racks to cool completely. let the cakes cool completely on the wire racks before wrapping with plastic wrap and refrigerating for at least an hour.

make the buttercream: in a large bowl (ideally in a bowl of an electric mixer), beat together the butter and peanut butter until light and fluffy. beat in the vanilla, salt, and powdered sugar (sifted if lumpy), and continue beating until the frosting is smooth and fluffy.

assemble the cake: Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream, spreading it evenly. Repeat with remaining layer. crumb coat the cake by spreading the frosting over the top and sides of the cake. this step is to catch the crumbs so you can cleanly frost the rest of the cake. chill for 20 minutes if you’re planning on frosting the entire cake. (or, do what i did here- i don’t like as much frosting, so i made it into a naked cake. i basically crumb coated the cake and called it a day). decorate the cake as desired with the mini chocolate chips.

store the finished cake in the fridge if not consuming immediately, letting the cake come close to room temperature before serving. slice and serve!

 
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sdg,

grace