Banana-Chocolate Chip Cake With Peanut Butter Frosting - cooking recipe

Ingredients
    Cake
    nonstick vegetable oil cooking spray
    3 cups all-purpose flour
    2 teaspoons baking soda
    2 teaspoons kosher salt
    1 1/2 cups sugar
    1 cup unsalted butter, room temperature
    1/2 cup packed light brown sugar
    3 large eggs
    1 1/2 teaspoons vanilla extract
    2 cups mashed very ripe bananas
    1 cup sour cream
    1 (10 ounce) bag mini chocolate chips
    FROSTING
    2 cups creamy peanut butter
    1 1/2 cups powdered sugar
    1 cup unsalted butter, room temperature
    2 1/2 teaspoons vanilla extract
    chocolate chips, mini chocolate chips, and chocolate kisses
Preparation
    CAKE:
    Preheat oven to 350\u00b0F 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 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.
    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.

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