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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/banana-chocolate-chip-cake-with-peanut-butter-frosting-recipe/