Banana Chocolate Chip Cake with Peanut Butter Frosting
This Banana Chocolate Chip Cake with Peanut Butter Frosting is fluffy, moist, and so delicious!
Servings: 15 servings
Ingredients
For the Banana Chocolate Chip Cake Layers
- 1 ½ sticks unsalted butter, slightly softened (170g)
- 2 cups white sugar (400g)
- 3 large eggs, room temperature (Place the eggs in a bowl of warm water for 5 minutes if you are in a hurry.)
- 3 cups cake flour (see Note below if you do not have cake flour) (342g)
- 1 Tablespoon baking powder (8g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon salt (3g)
- 1 ½ cups buttermilk ( see Note below for buttermilk substitute) (363g)
- 2 teaspoons vanilla extract (8g)
- 1 ½ cups mashed banana (3 medium bananas) (277g)
- 1 cup mini chocolate chips- adjust amount to your liking (170g)
For the Peanut Butter Frosting
- 1 cup Creamy Peanut Butter Do Not Use Natural or Reduced Fat . We have used Jif and Peter Pan Creamy brands. (255g)
- 2 sticks unsalted butter, softened (226g)
- ½ teaspoon salt (optional to cut sweetness) (3g)
- 4 to 5 cups confectioners sugar (depending on how soft you want the frosting to be) (460g-575g)
- ¼ cup to ½ cup 60g to 120g milk - use more if needed to reach the consistency you like
- 2 teaspoons vanilla extract (8g)
Instructions
For the Banana Chocolate Chip Cake Layers
- Preheat oven to 350 degrees, grease and flour three 8x2 inch round pans. You could use two 9 inch pans it you do not have 8 inch pans.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds, set aside.
- In another bowl, add the buttermilk, vanilla and mashed bananas. Blend and set aside.
- In the bowl of your mixer, add the slightly softened butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
- Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid. Do not mix above medium speed or over mix the batter. After mixing, fold in the chocolate chips.
- Pour batter into prepared pans and bake for 25 to 30 minutes. Check at 22 minutes, cake is done with a toothpick comes out clean or with just a few crumbs attached.
- Cool in pans 5 to 10 minutes on a cooling rack before turning out.
- For the Peanut Butter Frosting
- In the bowl of your mixer add the butter and mix on medium speed until the butter is softened and smooth. Add the peanut butter and salt, mix until blended.
- Gradually add the powdered sugar alternately with the milk.
- Add vanilla and mix on medium speed 4 to 5 minutes until smooth.
- Makes 4 ½ to 5 ½ cups depending on the amount of powdered sugar and milk used. It is enough to fill and
Notes
- Substitute for Buttermilk: To a measuring cup, add 1 Tablespoon plus 2 teaspoons vinegar or lemon juice. Add milk to the 11/2 mark, stir. Wait 5 minutes and it is ready to use.
- Substitution for Cake Flour: Using all purpose flour (plain in the UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.