Banana-Chocolate Chip Cake with Peanut Butter Frosting

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Janet McCracken

16 servings

Source

Ingredients

Nonstick vegetable oil spray

3 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons 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

1 cup sour cream

1 10-ounce bag mini chocolate chips

2 cups creamy peanut butter

1 1/2 cups powdered sugar

1 cup (2 sticks) unsalted butter, room temperature

2 1/2 teaspoons vanilla extract

Chocolate chips, mini chocolate chips, and chocolate kisses

Two 8x8x2" cake pans

Method

Preheat oven to 350°F. 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.

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.