Banana Chocolate Chip Cake With Peanut Butter Cream Cheese Icing Recipes

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BANANA-CHOCOLATE CHIP CAKE WITH PEANUT BUTTER FROSTING



Banana-Chocolate Chip Cake with Peanut Butter Frosting image

This cake is perfect for beginners-it's moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.

Provided by Janet McCracken

Categories     Cake     Chocolate     Fruit     Dessert     Bake     Kid-Friendly     Tropical Fruit     Banana     Party     Peanut Butter     Bon Appétit     Birthday     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 16 servings

Number Of Ingredients 21

Cake:
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
Frosting:
2 cups creamy peanut butter
1 1/2 cups powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 teaspoons vanilla extract
Chocolate chips, mini chocolate chips, and chocolate kisses
Special Equipment
Two 8x8x2" cake pans

Steps:

  • 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 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.

BANANA-CHOCOLATE CHIP CAKE WITH PEANUT BUTTER-CREAM CHEESE ICING



Banana-Chocolate Chip Cake with Peanut Butter-Cream Cheese Icing image

Categories     Cake     Cheese     Chocolate     Side     Bake     Banana     Peanut     Butter

Yield makes 8 to 10 servings

Number Of Ingredients 17

2 1/2 cups cake flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups mashed ripe banana (about 2 large)
1 1/2 teaspoons pure vanilla extract
3/4 cup buttermilk
1/4 pound plus 4 tablespoons (1 1/2 sticks) butter
1 cup sugar
3 eggs
3/4 cup semisweet chocolate chips, plus 1/4 cup for garnish
Peanut Butter-Cream Cheese Icing
1/2 cup creamy peanut butter
1 (8-ounce) package cream cheese, softened
1 1/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
(makes about 2 1/2 cups, enough for 1 two-layer cake)

Steps:

  • Preheat the oven to 375°F. Butter and flour two 8-inch round cake pans.
  • Sift the cake flour, baking powder, baking soda, and salt together in a large bowl. Whisk together the banana, vanilla, and buttermilk in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy; add the eggs, one at a time, and beat until well mixed.
  • Add the dry ingredients and banana mixture to the butter mixture in three alternating stages (dry, wet, dry), ending with the dry. Fold in the chocolate chips. Divide the batter between the pans and bake for about 25 minutes, or until springy in the center. Allow cakes to cool in pans for about 10 minutes. Run a knife around the rim of the pan to loosen cake, then invert to release cake. Cool completely on wire racks. Spread icing between the layers, and on the top and sides of the cake. Sprinkle with chocolate chips, if desired.
  • Peanut Butter-Cream Cheese Icing
  • Cream the peanut butter and the cream cheese in a mixer with the paddle attachment, scraping the sides once or twice, until light and fluffy. Beat in the sugar gradually. When completely incorporated, add the vanilla.

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