My son had one request for his spring break pow wow. One dessert. The banana chocolate chip cake with the peanut butter icing. And as a gift from the Creator above, the icing has chocolate chips in it, too.
Nonstick vegetable oil spray
3 c. all-purpose flour
2 tsp. baking soda
2 tsp. kosher salt
1 1/2 c. sugar
1 c. (2 sticks) unsalted butter, room temperature
1/2 cup (packed) light brown sugar
3 large eggs
1 1/2 tsp. vanilla extract
2 c. mashed very ripe bananas
1 c. sour cream
1 10-ounce bag mini chocolate chips
2 c. of creamy peanut butter
1 1/2 c. powdered sugar
1 c. (2 sticks) of unsalted butter at room temperature
2 1/2 tsp. vanilla extract
Chocolate chips, mini chocolate chips and chocolate kisses
- 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 8 inch round 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.
- For frosting: 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.