Banana Chocolate Chip Cake with Peanut Butter Frosting

Ingredients

  • 3 cups flour, plus more for pan
  • 2 teaspoons baking soda
  • 1 teaspoon coarse salt
  • 1 ½ cups white sugar
  • 1 cup (2 sticks) unsalted, room temperature, plus more for greasing the pan
  • ½ cup dark brown sugar, packed
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups mashed, ripe bananas
  • 1 cup sour cream
  • 1 bag mini chocolate chips (10-12oz.)
  • 2 cup creamy, non-natural peanut butter like Jif or Skippy
  • 1 ½ cups powdered sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • Chocolate shavings for garnish, optional, but highly recommended
  • Directions
  • Grease and flour two 8” x 8” baking pans with extra butter and flour. Preheat oven to 350 degrees Fahrenheit.
  • In the bowl of a stand-up mixer, beat sugar, butter, and brown sugar together until light in color, about 3 minutes. Add eggs and vanilla and beat to combine. Add flour, baking soda, and salt and mix on low speed until just combined.
  • Add bananas, sour cream, and chocolate chips and mix until just combined. Divide batter between pans and spread evenly. Bake for 35-40 minutes, or until a tester inserted in the center comes out clean. Set aside to cool completely before removing from the pan.
  • In the bowl of a stand-up mixer, combine peanut butter, powdered sugar, butter, and vanilla to make a frosting. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Spread 1 ¼ cup of frosting on top of the first cake, and invert the second cake over it. Frost cake with remaining frosting and garnish. Store in refrigerator until 1 hour before serving.
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