Banana-Chocolate Chip Cake With Peanut Butter Frosting

  1. CAKE:
  2. Preheat oven to 350u0b0F 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.
  3. 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.
  4. 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.
  5. FROSTING:
  6. Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2-3 minutes.
  7. 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.
  8. DO AHEAD:
  9. Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.

cake, nonstick vegetable oil cooking spray, allpurpose, baking soda, kosher salt, sugar, unsalted butter, brown sugar, eggs, vanilla, bananas, sour cream, chocolate chips, frosting, peanut butter, powdered sugar, unsalted butter, vanilla, chocolate chips

Taken from www.food.com/recipe/banana-chocolate-chip-cake-with-peanut-butter-frosting-488052 (may not work)

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