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Banana–Chocolate Chip Cake with Peanut Butter Frosting

Banana–Chocolate Chip Cake with Peanut Butter Frosting

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



  • Nonstick vegetable oil spray
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup (packed) light brown sugar
  • 1½ teaspoon vanilla extract
  • 2 cups mashed very ripe bananas
  • 1 10-oz. bag mini chocolate chips


  • 2 cups creamy peanut butter
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2½ teaspoons vanilla extract
  • Chocolate chips, mini chocolate chips, and chocolate kisses

Recipe Preparation


  • Preheat oven to 350°. 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.


  • 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 1¼ cups 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 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.

Recipe by Janet McCracken, Alison Roman,

Nutritional Content

1 serving contains:Calories (kcal) 730Fat (g) 48Saturated Fat (g) 22Cholesterol (mg) 110Carbohydrates (g) 70Dietary Fiber (g) 4Total Sugars (g) 46Protein (g) 13Sodium (mg) 420Reviews Sectioni made this tonight and, i kid you not, when i ate my first bite i burst into tears. i don't know if it was because my hand (amputee things!) hurt after mixing or if the taste was that visceral. it is so good. it's a dream of mine to work in the BA test kitchen but i actually can't top this. you won't need to eat anything again.ampcuteeCalifornia05/15/20I made this and I must have used cake tins that were too small. It took far longer than 35 minutes. It also came out very dense and all the chocolate chips sank to the bottom. (Perhaps too much banana made it too liquidy, though the batter was still quite stiff,)What size cake tins (and number of) should I be using?

Watch the video: How To Make Peanut Butter u0026 Chocolate Banana Cake! - MANCAKE (May 2022).