I make no bones about one of my many shortcomings: I am not a baker.
Baking takes precision and measuring, which are two things I don’t necessarily bother with. I am, on the other hand, a savory cook. I throw things in a pan and somehow it is really good.
So imagine my surprise when I found this recipe a few years ago that even I couldn’t goof up. But my laziness kicked in, and I baked it in a sheet pan instead of the round pans and loved the ease of that. You can do this in the three 8-inch round pans or do it my way and use a 9×13 pan. Either way, you’ll be known as the Queen of the Kitchen after this one.
For those of you following along at home, yes, I know I had a chocolate peanut butter recipe submission recently. Deal with it. I like peanut butter. And chocolate. The end.
Banana Chocolate Chip Cake With Peanut Butter Frosting
- Nonstick vegetable oil spray
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons kosher salt
- 1 1/2 cups sugar
- 1 cup (2 sticks) 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
- 1 cup creamy peanut butter
- ¾ cup powdered sugar
- 1 stick unsalted butter, room temperature
- 1 ½ teaspoons vanilla extract
- Chocolate chips, mini chocolate chips, and chocolate kisses
- Special Equipment
- Three 8x8x2″ cake pans
- For cake:
- 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 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 half of the frosting over. Place remaining cake on top. Cover top and sides of cake with remaining frosting. Garnish with chocolate chips and kisses.
Cake can be made two days ahead. Cover and chill. Let stand at room temperature for one hour before serving.
Recipe from www.epicurious.com.
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