Chocolate Chip Banana Cake Recipe with Peanut Butter Frosting

A chocolate chip banana cake with peanut butter frosting is not a typical birthday cake request, but when I got it, I was so excited to come up with my own recipe and share it with everyone. I looked through several vintage cookbooks before settling on a recipe of my own that creates three cake layers, made moist with the addition of sour cream and have the perfect amount of chocolate with added chocolate chips. Nothing, in my opinion, pairs better with banana than peanut butter! Of course I had to whip up a batch of peanut butter frosting to slather over this delicious cake. In this tutorial I’ll show you every single step to making this gorgeous banana layer cake from start to finish!

Notes:
Banana Chocolate Chip Cake Recipe *Makes three 8’ layers
Ingredients:
4 medium mashed over-ripe bananas
3 ½ cups All purpose flour
¼ tsp salt
4 eggs
1 tsp. baking soda
1 cup granulated sugar
1 cup brown sugar
1 cup sour cream
1 cup butter
2 tsp vanilla extract
1 cup mini chocolate chips (you can add the entire bag if you want more chocolate flavor!)

Cake Instructions:
Preheat oven to 350 degrees and prepare three 8” cake pans
In large mixing bowl, cream brown sugar, white sugar, and butter together.
Add in eggs one at a time, mixing well between each addition.
Next add flour, salt, baking soda, sour cream, and banana. Mix well.
Add vanilla.
Fold in chocolate chips.
Divide batter between three pans (I used a little more than 2 cups per 8” pan)
Bake 30-35 min
Let cool in pan ten minutes before turning over to cool completely.

Peanut Butter Frosting Recipe *Makes enough to fill and frost a three 8’ layer cake

Peanut Butter Frosting Ingredients:
1 ½ cup Peanut Butter (do NOT use natural peanut butter)
2 cups salted butter
2 lbs. powdered sugar (about 7 cups)
2 tsp vanilla extract
¼ cup heavy whipping cream (less for stiffer frosting, and 1-2 extra Tablespoons for thinner, depending on consistency you are after), I ended up adding an extra two Tablespoons in addition to the ¼ cup

Frosting Instructions:
In large mixing bowl, whip peanut butter and butter together until creamy (about 2-3 minutes)
Add it vanilla extract and about half of the powdered sugar ( I just eyeball it) and mix well.
Add in half of the cream, and the rest of the powdered sugar slowly. Mix well (about another minute or two)
Add in the rest of the cream as needed for smooth consistency.
Continue to whip for another 2-3 minutes
This frosting can be stored at room temperature for 3 days, refrigerated for up to a week, or stored in the freezer for up to three months.


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