Lisa Fischer

Banana Chocolate Chip Cake with Heavenly Peanut Butter Icing

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.

INGREDIENTS:

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

Frosting ingredients:

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

PREPARATION:

  1. Preheat oven to 350°F. Coat cake pans with nonstick spray. Line bottom of pans with parchment; coat paper.
  2. 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.
  3. 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.
  4. 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.
  5. For frosting: Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2-3 minutes.
  6. 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.