Banana-chocolate Chip Cake With Peanut Butter Frosting

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 16
• 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
• 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

Recipe

• 1 cake:.
• 2 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.
• 3 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.
• 4 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.
• 5 frosting:.
• 6 using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2–3 minutes.
• 7 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.
• 8 do ahead:.
• 9 cake can be made 2 days ahead. cover and chill. let stand at room temperature for 1 hour before serving.