Banana Chocolate Chip Cake with Peanut Butter Frosting Recipe

Introduction

Banana Chocolate Chip Cake with Peanut Butter Frosting is a deliciously moist and flavorful treat that combines ripe bananas, chocolate chips, and a creamy peanut butter frosting. This homemade cake is perfect for gatherings or a special dessert to impress your family and friends.

Ingredients

• 2 1/2 cups (317 grams) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 sticks unsalted butter (227 grams), at room temperature
• 1 cup (200 grams) granulated sugar
• 1/2 cup (100 grams) light brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1/2 cup (113 grams) sour cream
• 1 1/3 cups (300 grams) mashed overripe bananas, from about 4 medium bananas
• 1 1/4 cups miniature chocolate chips
• 2 sticks unsalted butter (227 grams), at room temperature (for frosting)
• 1 cup (270 grams) creamy peanut butter
• 1 teaspoon vanilla extract (for frosting)
• 1/8 teaspoon fine sea salt (for frosting)
• 2 1/2 cups (313 grams) powdered sugar, sifted
• Chocolate chips, for garnish (optional)

Instructions

1. Step 1: Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans to prepare them for baking.
2. Step 2: In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
3. Step 3: In the bowl of an electric mixer, beat the butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla extract, then beat in the eggs one at a time.
4. Step 4: On low speed, add half of the dry ingredients to the butter mixture. Then beat in the sour cream and mashed bananas. Add the remaining dry ingredients and mix until combined. Stir in the miniature chocolate chips by hand.
5. Step 5: Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until the cakes are golden and start to pull away from the edges. Cool in the pans for 15 minutes before transferring to wire racks to cool completely. Refrigerate the cakes until ready to frost; chilling for 30 minutes in the freezer can make frosting easier.
6. Step 6: For the frosting, in a clean bowl, beat the butter and peanut butter on medium-high speed until light and fluffy. Add the vanilla extract, sea salt, and powdered sugar, then continue beating until smooth and fluffy.
7. Step 7: To assemble, place one cake layer on a cake stand. Use a pastry bag or spatula to pipe or spread a thick ring of frosting around the edge. Fill the center with more frosting and smooth it out.
8. Step 8: Place the second cake layer upside-down on top of the frosting layer for a flat surface. Spread the remaining frosting evenly over the top and sides of the cake, smoothing the edges. Garnish with chocolate chips along the bottom edge if desired.
9. Step 9: Serve immediately or cover and refrigerate for up to 2 days. Allow the cake to come to room temperature for about an hour before serving for the best texture and flavor.

Tips & Variations

• Use overripe bananas for the sweetest flavor and moistest cake texture.
• For a nut-free version, substitute the peanut butter frosting with a classic cream cheese frosting.
• Chill the cake layers before frosting to prevent the frosting from melting and sliding.
• Miniature chocolate chips distribute more evenly in the batter and create delightful small pockets of chocolate.

Storage

Store the cake covered in the refrigerator for up to 2 days to keep the frosting fresh. Before serving, let it sit at room temperature for about an hour to soften the frosting and enhance the banana flavor. For longer storage, you can freeze the unfrosted cake layers wrapped tightly for up to 3 months, then thaw and frost when ready to serve.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of miniature ones?

Yes, regular chocolate chips can be used but they may sink more during baking. Miniature chips tend to stay better distributed throughout the cake batter.

How do I know when the cake is done baking?

The cake is done when it turns a golden brown color and pulls away slightly from the edges of the pan. Insert a toothpick into the center; if it comes out clean or with just a few crumbs, the cake is ready.

Banana Chocolate Chip Cake with Peanut Butter Frosting Recipe

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★★★★★

4.6 from 88 reviews

Bursting with sweet, comforting flavors, this Banana Chocolate Chip Cake with Peanut Butter Frosting is a moist, tender cake layered with a creamy, rich peanut butter frosting. Perfect for banana lovers and chocolate fans alike, this cake combines the natural sweetness of overripe bananas with bursts of chocolate chips, all topped with a luscious peanut butter frosting that adds a delightful nutty contrast. Ideal for celebrations or a decadent treat any day.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Cake
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake

• 2 1/2 cups (317 grams) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 sticks unsalted butter (227 grams), at room temperature
• 1 cup (200 grams) granulated sugar
• 1/2 cup (100 grams) light brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1/2 cup (113 grams) sour cream
• 1 1/3 cups (300 grams) mashed overripe bananas (about 4 medium bananas)
• 1 1/4 cups miniature chocolate chips

For the Frosting

• 2 sticks unsalted butter (227 grams), at room temperature
• 1 cup (270 grams) creamy peanut butter
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine sea salt
• 2 1/2 cups (313 grams) powdered sugar, sifted
• Chocolate chips, for garnish (optional)

Instructions

1. Prepare pans and oven. Preheat the oven to 350°F (175°C). Butter and flour two 8-inch round cake pans thoroughly to ensure the cakes release easily after baking.
2. Sift dry ingredients. In a medium bowl, sift together the all-purpose flour, ground cinnamon, baking powder, baking soda, and fine sea salt. This ensures even distribution of the leavening and spices in the batter.
3. Mix butter and sugars. Using an electric mixer, beat the unsalted butter with granulated and light brown sugars on medium-high speed until the mixture is light, creamy, and fluffy, about 3 minutes. This aerates the batter for a tender crumb.
4. Add wet ingredients. Beat in the vanilla extract, then add the eggs one at a time, beating well after each addition to fully incorporate. Reduce speed to low and mix in half of the sifted dry ingredients, followed by the sour cream and mashed bananas. Then beat in the remaining dry ingredients until just combined.
5. Fold in chocolate chips. Gently stir the miniature chocolate chips into the batter ensuring even distribution without overmixing.
6. Bake the cakes. Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until the cakes turn golden brown and begin to pull away from the edges of the pans. Test doneness with a toothpick inserted in the center; it should come out clean or with just a few moist crumbs.
7. Cool the cakes. Allow the cakes to cool in the pans for 15 minutes. Then carefully invert onto wire racks and cool completely. Refrigerate the cake layers to chill and make frosting easier to apply; you can also freeze the cake for 30 minutes if needed.
8. Prepare the frosting. In a clean mixing bowl, beat the room temperature butter and creamy peanut butter together on medium-high speed until light and fluffy. Add the vanilla extract, salt, and sifted powdered sugar, then beat until the frosting is smooth and creamy with no lumps.
9. Assemble the cake. Place one cake layer on a cake turntable or stand. Using a pastry bag fitted with an open tip, pipe a generous ring of frosting around the top edge to create a barrier. Fill the center inside the ring with more frosting, spreading evenly to create a flat layer.
10. Add second cake layer. Carefully place the second cake layer upside-down on top of the frosted first layer to create a level cake surface. Using an offset spatula, spread the remaining frosting evenly over the top and sides of the cake, smoothing edges for a polished finish.
11. Garnish and serve. Optionally, decorate the bottom edge of the cake with chocolate chips for added texture and visual appeal. Serve immediately or refrigerate up to 2 days. Bring to room temperature for about an hour before serving to enhance flavor and texture.

Notes

• Use fully ripe or overripe bananas for maximum sweetness and moisture in the cake.
• Room temperature ingredients ensure smooth mixing and better texture.
• Chilling the cake layers before frosting helps the frosting spread easily without tearing the cake.
• Store leftover cake covered in the refrigerator for up to 2 days to maintain freshness.
• You can substitute crunchy peanut butter for creamy if you prefer some texture in your frosting.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Keywords: banana cake, chocolate chip cake, peanut butter frosting, dessert, birthday cake, homemade cake, American dessert