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    Banana Chocolate Chip Cake with Peanut Butter Frosting

    ha scritto per te

    Banana Chocolate Chip Cake is moist and tender beyond words! It’s easy to make and so indulgent with three layers of chocolate-speckled banana cake covered with whipped peanut butter frosting.

    Here’s something totally delicious and good for celebrating any happy occasion. This Banana Chocolate Chip Cake is super moist and delicious, made with 2 cups of mashed overripe bananas. I make banana bread often – mostly because I love it. But also because my husband buys bananas weekly to eat with his morning oatmeal. He only likes them when they’re a little green. (Which, I will never understand.) And once they develop brown spots, they’re left to languish on the countertop. I often use the leftover bananas to make my favorite Easy Banana Bread. These days, I always swap in mini chocolate chips for the nuts.
    That’s what drew me to this recipe. The banana and chocolate chip combo is a true favorite of mine. But add creamy peanut butter flavor to the mix? What more could you ask for. First spotted on Epicurious, I’ve adapted the recipe to fit three 8-inch cake pans. And given it distinctive studded décor simply by lining up chocolate chips on the outside of the frosted cake.

    Use Overripe Bananas
    Be sure to use very ripe or overripe bananas for the most flavorful cake with a moist crumb and balanced sweetness. But what if you want to make this cake, and don’t have time to wait for bananas to ripen? There are easy ways to ripen bananas in just a few minutes in the microwave, or about 20 minutes in the oven. See the recipe notes for these instructions.

    The flavor of this cake is just, outstanding. The cake layers are soft and tender – totally reminiscent of banana bread. But it’s the whipped peanut butter frosting that really puts this cake over the top. It doesn’t have much powdered sugar in it compared to other buttercreams. Yes – it’s sweet. But not as sweet as you might expect!

    The Cake Batter
    Start by creaming together butter, sugar and a little brown sugar until light and fluffy. Then, add in eggs and vanilla, followed by the dry ingredients, beating on low speed just until blended.
    Incorporate mashed overripe bananas and sour cream into the batter, mixing well to combine. You may notice my mashed bananas look really dark in the picture above – and that’s okay! When you mash bananas, you break down their cellular structure, exposing their contents to air. This exposure accelerates the enzymatic browning process that naturally occurs in bananas. While this may not be pretty to look at, it is harmless and does not affect the taste or nutrients.
    Finally, gently fold the mini chocolate chips into the cake batter.

    Bake in 8″ Cake Pans
    Prep three 8-inch cake pans. Grease them and then line the bottoms with parchment circles. Divide the batter between the pans. Then smooth the tops of the batter to ensure an even bake. Place them in a preheated 350°F oven and bake 35-40 minutes. As the cakes bake, the natural sugars from the bananas will work their magic, giving the cakes a beautifully deep brown color.
    When the cakes test done with a toothpick, remove them from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto wire racks, peel away the parchment circles, and cool completely.

    Make the Peanut Butter Frosting
    Beat together 1 cup of room temperature butter and 2 cups of peanut butter. Use the creamy shelf-stable kind of peanut butter. Add in just 1 1/2 cups of powdered sugar and a splash of vanilla. (Or perhaps a dash of bourbon – I’m also a huge peanut butter-bourbon fan.) Whip until smooth, creamy, and fluffy.

    Assemble the Cake
    Place one cake layer on a cake board or serving platter and generously spread a layer of peanut butter frosting on top. Repeat with the remaining layers, then frost the entire cake. Be sure to reserve about 1 cup of buttercream for a piped border on top.

    Add the Chocolate Chip Decors
    This part looks more complicated than it is. Begin by ensuring the cake is well-chilled and the frosting is set. Using a soft tailor’s measuring tape as a guide, evenly space chocolate chips around the bottom edge of the cake in 1″ increments. Continue adding rows of chocolate chips, staggering them slightly above the previous row, until the entire outside of the cake is adorned with rows of chips. The measuring tape can help ensure even spacing at the start, but feel free to eyeball it once you get the hang of it. Also, if you’re slow at getting the chips on, the frosting will begin to soften. So you may need to re-chill the cake between rows.

    Pipe a Buttercream Border
     Using a large closed star tip (Ateco #849) and leftover peanut butter frosting, pipe a border of swirls around the top edge of the cake. Immediately sprinkle the swirls with mini chocolate chips.

    Storage
    This cake stores well in an airtight container such as a cake keeper. Or covered in plastic wrap and stored in the refrigerator for several days. Just be sure to bring it to room temperature before serving to ensure the flavors and textures are most developed.

    This Banana Chocolate Chip Cake with peanut butter frosting is perfect for almost any occasion, whether it’s a casual gathering, a birthday, or even Father’s Day (my dad is going to love this!). It’s certainly a crowd-pleaser, which is a good thing because there’s plenty to go around!
    Related recipe: Easy Banana Bread

    Banana Chocolate Chip Cake with Peanut Butter Frosting

    Heather Baird

    This Banana Chocolate Chip Cake with Peanut Butter Frosting is both easy to make and irresistibly delicious! You’ll need 4 large overripe bananas for this recipe, which will yield the 2 cups of mashed banana needed for this recipe.Use shelf-stable peanut butter for the frosting.

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    Prep Time 20 minutes minsCook Time 35 minutes mins1 hour 30 minutes cool/chill time 1 hour hr 30 minutes minsTotal Time 2 hours hrs 25 minutes mins

    Course DessertCuisine American

    Servings 16

    Equipment8″ cake pans (3)Decorator piping baglarge closed star decorator piping tip Ateco 849
    Ingredients US CustomaryMetric Banana Chocolate Chip Cake Layers1 cup unsalted butter room temperature1 1/2 cups granulated sugar1/2 cup light brown sugar packed3 large eggs2 teaspoons vanilla extract3 cups all-purpose flour2 teaspoons baking soda2 teaspoon kosher salt2 cups mashed overripe bananas about 4 large bananas1 cup sour cream1 2/3 cups mini chocolate chips one 10 oz. bagPeanut Butter Frosting1 cup unsalted butter at room temperature2 cups creamy peanut butter1 1/2 cups powdered sugar2 teaspoons vanilla extract1 cup semisweet chocolate chips2-3 tablespoons mini chocolate chips
    Instructions Banana Chocolate Chip Cake LayersPreheat oven to 350°. Grease three 8-inch round cake pans with shortening or cooking spray and line bottom of pans with parchment rounds.In the bowl of 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.In a medium bowl, whisk the flour, baking soda, and salt together. Add the flour mixture to the creamed ingredients. Combine on low speed until just incorporated. Add the mashed bananas and sour cream. Beat until just combined. Beat in the mini chips on low speed.Divide the batter evenly among the prepared pans. Smooth evenly.Bake for 35-40 minutes, or until a toothpick tester inserted near the centers of the cake comes out clean. Cool the cakes in the pans for 10 minutes then turn out onto wire racks to cool completely.Peanut Butter FrostingCombine the butter and peanut butter in the bowl of an electric fitted with the whip attachment. Beat until well combined. Add the powdered sugar. Mix until incorporated. Add the vanilla extract. Beat for 2-3 minutes until a fluffy buttercream forms.AssemblyPlace a cake layer on a serving plate or cake board. Place about 2/3 cup of the buttercream on top; spread evenly on the cake. Add the second cake layer on top of the first; repeat frosting step. Top with the third cake layer and cover the top and sides of the cake with an even layer of frosting. Place leftover frosting (about 3/4 cup to 1 cup) in a piping bag fitted with a large closed star decorator tip (Ateco #849); set aside. Refrigerate cake until firm, about 30-45 minutes.Using a tailor’s measuring tape as a guide, evenly space chocolate chips around the bottom edge of the cake in 1″ increments. Continue pressing rows of chocolate chips into the sides of the cake, staggering them slightly above the previous row, until the entire outside of the cake is adorned with rows of chips.Using the bag of leftover buttercream, pipe a border of swirls around the top edge of the cake. Immediately sprinkle the swirls with mini chocolate chips.
    NotesWhat to expect: This cake is supremely moist, reminiscent of banana bread but perhaps not as dense. It’s studded with mini chips throughout the sponge which offers a touch more sweetness. The peanut butter frosting is rich but not overly sweet. Overall the cake is flavorful and easy to make.
     
    How to Quickly Ripen Bananas

    Oven Method: Preheat oven to 300°F. Place unpeeled bananas on a baking sheet. Bake for 15-20 minutes (sometimes longer depending on the level of under-ripeness) until the skins turn completely black. Remove the bananas and cool before handling. Peel and mash bananas for this recipe.
    Microwave Method: Place unpeeled bananas on a microwave-safe plate. Use a knife to poke holes in the skins to allow steam to escape (don’t skip this step or they will explode!). Microwave at 100% power for 30 seconds. The skins should begin to develop dark spots. Continue to microwave in 30 second increments, checking the progress by monitoring the color. Also use a thick towel or pot holder to gently squeeze the bananas. They should be very soft. The bananas are ripened with the skins are completely blackened and feel soft when gently squeezed. 

    This recipe was adapted from Epicurious. 

    Keyword banana cake, banana chocolate chip cake, birthday cake, brown sugar, easy recipe, father’s day dessert, mashed bananas, mini chocolate chips, peanut butter frosting, semisweet chocolate chips, sour cream

    You may also enjoy: LEGGI TUTTO

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    • in Recipes

      Zebra Layer Cake

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      Slice this showstopping Zebra Layer Cake to reveal chocolate and vanilla stripes inside. The marbling technique is surprisingly easy to master, and I’ll show you how!

      It was around 2012 when I first saw Zebra Cakes making the rounds on popular food sites and baking blogs. (Not to be confused with these famous Zebra Cakes.) Slice the cake to reveal a graphic stripe of chocolate marbled against vanilla. The effect is so eye-popping, it looks something akin to zebra stripes.
      More than a decade later, I’m trying it for myself. Back then, there were so many iterations floating around, I just didn’t see the need for one more. It wasn’t until recently that I found familiar inspiration for a new spin on this cake. A sprinkle-tastic, funfetti-fied version made with rainbow confetti sprinkles folded into the vanilla batter.

      Party animals!
      This was a suuu-uuper fun cake to put together, and the marbling technique is not as complex as it looks. I was really surprised that my first attempt turned out as well as it did. I’m already planning to make another! Be sure to check out the video at the end of this blog post. You may find it to be a helpful guide for making and assembling your own zebra layer cake.

      Make the vanilla batter.
      Stock up on eggs! Because this cake uses a whole bunch of egg whites. (Not only in the cake batter, but also in the frosting!) This white-vanilla batter comes together quickly and easily. It makes a large volume, so use a big bowl!

      Make the chocolate batter.
      Whisk up a chocolate batter base with dark cocoa powder, egg yolks, and milk. Then mix in 3 cups of the white vanilla batter. I used black cocoa powder to get the boldest stripe possible. It’s the same cocoa I used for these Oreo Cupcakes, and the flavor is wonderful. Regular dark cocoa powder will also work well.

      Mix in some sprinkles!
      Mini rainbow confetti sprinkles make this cake so cheerful! You can leave them out of this recipe if you prefer. However, if you’re like me and cannot resist a pop of color against a bold graphic stripe – fold in about 1/2 cup.

      Layer the batters together.
      Using 1/4 cup measures or trigger ice cream scoops for each batter, portion the vanilla-sprinkle batter in the center of the pan. Continue with 1/4 cup of chocolate batter placed directly on top of the vanilla. Continue, repeating this technique, and occasionally tapping the bottom of the pan on the counter to help spread the batters. The layers should appear as concentric rings. My first attempt is far from perfect, but it still turned out pretty cute at the end. I think my next attempt will look even better, now that I know what to expect.

      Bake and level.
      Place the pans in a preheated 350° F oven. As the cakes rise they’ll form a dome in the center. After they cool, level the them flat. Doesn’t that look cool? Hypnotizing, even!

      Swiss meringue buttercream.
      Swiss meringue buttercream adds just the right amount of sweetness to the marbled sponge. If you’re a novice at making this buttercream, then you can view my how-to video in this blog post.

      Ganache drip.
      I’ll always love a drip cake! The chocolate ganache drip on vanilla Swiss meringue buttercream really ties together the flavors of the cake layers.

      Add a party mascot!
      How cute is this zebra topper? It’s just a small figurine that you can find at most discount stores in the toy department (or here). We dressed it with a homemade mini pom-pom necklace and cardstock party hat.

      Throw on some additional confetti sprinkles, and you’ve got yourself a fine party cake!

      One of my favorite things about this zebra layer cake is that every slice is unique! No two the same! Each serving is like an original piece of edible art.

      The cake recipe is adapted from Martha Stewart’s Cake Perfection book (which I love). The cake’s crumb is tight yet still moist. It reminds me a little of pound cake, but slightly lighter. Together with the Swiss meringue buttercream, it slices like a dream! The sponge is lightly chocolaty – the dark chocolate well balanced with its vanilla counterpart. I hope you love it as much as I do!

      One more thing – I’d love for you to fill out this super-quick poll! What would you like to see more of on Sprinkle Bakes? The form will ask for your email address to submit your answer. We never share or sell your information. If you’re already subscribed to updates, you won’t be re-subscribed by submitting your email address. Thanks so much!

      Zebra Layer Cake

      Heather Baird

      Slice this cake to reveal zebra stripes inside! Making it is fun, and the technique is easier than you might expect. Chocolate and vanilla batters are layered in the centers of two cake pans. As the batters spread they create concentric circles. Once baked, assembled, and sliced, those circles create a zebra-like stripe inside the cake.I use unsweet black cocoa powder, but regular dark cocoa powder (such as Hershey’s Special Dark) will also work for a bold stripe. The effect will also work with regular cocoa powder, but the stripe will be brown instead of black.Stock up on eggs, because this cake uses many egg whites! I often use carton egg whites for my Swiss meringue buttercream recipe. If you do this, be sure the carton says 100% egg whites.

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      Prep Time 35 minsCook Time 24 mins1 hour resting 1 hrTotal Time 1 hr 59 mins

      Course DessertCuisine American

      Servings 12

      Ingredients US CustomaryMetric Zebra cake layers4 cups all-purpose flour1 tablespoon plus 1 teaspoon baking powder2 teaspoons kosher salt7 egg whites3 egg yolks2 ½ cups granulated sugar2 cups whole milk divided½ cup unsalted butter melted1/3 cup sunflower oil or vegetable oil1 tablespoon pure vanilla extract½ cup unsweet black cocoa powder½ cup mini rainbow confetti sprinkles plus more for garnishSwiss meringue buttercream5 egg whites1 cup granulated sugarPinch of salt1 lb. unsalted butter at room temperature2 teaspoons vanilla extractChocolate ganache drip1/2 cup semisweet chocolate chips¼ cup heavy cream1 tablespoon light corn syrup added for shine, this is optional
      Instructions Zebra cake layersPreheat the oven to 350F. Coat two 9-inch cake pans with cooking spray, and line the bottoms with parchment circles.In a large bowl, whisk together the flour, baking powder and salt.In a separate large bowl, beat together the egg whites and granulated sugar. Mix on medium-high until foamy and well incorporated, about 2 minutes. Beat in 1 1 /2 cups of the milk, melted butter, sunflower oil, and vanilla, until smooth. Add the flour mixture and beat until smooth and lump-free, about 2 minutes.In another large bowl, beat together the egg yolks, remaining ½ cup milk, and the black cocoa powder. Add 3 ¼ cups of the vanilla batter to the cocoa mixture and beat until smooth and uniform in color.Fold the rainbow sprinkles into the vanilla cake batter using a rubber spatula.Using ¼ cup measures, or trigger ice cream scoops (2 oz. capacity), portion ¼ cup of vanilla-sprinkle dough into the center of the pans. Next, spoon ¼ cup of chocolate batter into each center, directly on top of the vanilla-sprinkle batter. Continue this process, spooning the batter into the center of the pans and occasionally rapping the bottom of the pan on the countertop to level the batters together. Do this until all the batter is used and they appear as concentric rings in the pans.Bake the cakes for 35-40 minutes (mine too slightly longer, at 45 minutes) until the centers are domed and puffy. A toothpick tester should come out mostly clean (mine had some color on it due to a melted confetti sprinkle.) Transfer the pans to a wire rack to cool 10 minutes, then turn out to cool completely on wire racks. After cooling the cakes, level them with a serrated knife. They can also be wrapped in plastic film and transferred to the refrigerator to stand overnight. I find that the crust softens and they are easier to level after a night in the refrigerator.Swiss meringue buttercreamPlace a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.In a large stainless-steel bowl, combine the egg white, sugar, and salt. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 5-7 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the vanilla extract.Place a cake layer on a cake board or serving plate. Fill the cake with about 1 ¼ cups of the buttercream. Top with a second cake. Cover the entire cake with the buttercream, and smooth evenly over the tops and sides. Refrigerate the frosted cake until the buttercream firms, about 30 minutes. Meanwhile, make the ganache drip.Ganache dripPlace the chips and cream in a microwave-safe bowl and heat at 100% power for 45 seconds to 1 minute. Allow the mixture to stand 1 minute, then whisk together to create a smooth ganache. Add the corn syrup, if using. Allow the mixture to cool slightly. Remove the cake from the refrigerator and spoon some of the ganache over the sides of the cake. Use the spoon to nudge the chocolate over the edges to drip down the sides. Pour the remaining ganache in the top center of the cake and smooth to cover it completely.Garnish the top edge of the cake with more rainbow confetti sprinkles. Top with a cute zebra figurine, if you’re so inclined.Store the cake in the refrigerator. Bring to room temperature before serving.
      NotesThe recipe for the cake layers is adapted from Martha Stewart’s Cake Perfection book. The Swiss meringue buttercream recipe and ganache drip are original to Sprinkle Bakes. 

      Keyword black cocoa powder, dog birthday cake, egg whites, funfetti cake, ganache drip, party cake, swiss meringue buttercream, zebra cake, zebra layer cake, zebra stripe cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Vanilla Crazy Cake

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      This deliciously easy Depression era recipe makes a single vanilla cake layer and requires no eggs or dairy. It’s made with simple pantry staples and tastes terrific!As promised, I’m delivering the vanilla version of the Chocolate Crazy Cake I posted last week. I’m just so pleased that many of you made the chocolate version and found it to be delicious and helpful during this time of scarce ingredients.This vanilla version is just as simple as its predecessor. It’s a one-bowl wonder that whips up with no electric mixer and the baked cake keeps well at room temperature.
      The flavor of this cake really depends on good vanilla extract, but you don’t have to limit yourself to vanilla! This cake would be wonderful flavored with citrus extracts, or you could literally spice it up with a tablespoon of pie spice for the world’s easiest spice cake.The recipe as I’ve written it here tastes like vanilla birthday cake. I added a simple confectioners’ glaze made with powdered sugar, water and vanilla extract, and then tossed on some sprinkles for fun.I noticed a few things that were different about this cake as compared to the chocolate version. The cake wanted to stick ever-so-slightly in the pan at the bottom center. I think next time I’d properly grease and flour the pan instead of just using cooking spray – so I recommend you do this from the get-go, or use a flour-based baking spray. I also found that the flavors of the cake improved overnight. The vanilla tasted creamier and had a much more pronounced flavor the next day.
      Of the two ‘Crazy’ cakes, I think this one is more kid-friendly because of its mild vanilla flavor. And because it’s so simple to make, little ones could absolutely help add ingredients to the bowl, stir batter and add sprinkles – which sounds like sweet memories in the making to me.Enjoy and be well, friends!

      Vanilla Crazy CakeYields one 8-inch single layer cakeVanilla cake1 3/4 cups (210g) all-purpose flour1 teaspoon baking soda1/4 teaspoon salt1 teaspoon vanilla extract1 tablespoon white vinegar6 tablespoons vegetable oil1 cup (200g) granulated sugar1 cup waterGlaze1 cup (116g) powdered sugar1 teaspoon vanilla extract (I used clear vanilla)2-2 1/2 tablespoons water      3 tablespoons sprinkles and one maraschino cherry, optionalPreheat oven to 350°F. Grease and flour one 8-inch round cake pan, or use a square 8-inch baking pan.In a large mixing bowl, add the flour, baking soda, and salt. Whisk to combine. Add the vanilla, vinegar, oil, sugar and water. Whisk together until a smooth batter is achieved.Pour the batter into the prepared pan. Bake for 30-35 minutes, or until the cake is slightly puffed and a toothpick tester comes out clean. Let the cake cool in the pan 5 minutes, and then turn out onto a wire rack to cool completely.For the glaze, sift the powdered sugar into a large mixing bowl. Add the vanilla and one tablespoon of water. Whisk until the water is absorbed and some dry sugary crumbles form; add a second tablespoon of water. Whisk until the mixture is thick and stiff, and holds in the balloon of your whisk. It should slowly fall into a ribbon back into the bowl from the whisk. If the mixture is too thick to fall, add water a little at a time until the correct consistency is achieved. This glaze should be thick.Pour the glaze over the cooled cake and spread with a spatula. Decorate with rainbow sprinkles and a cherry on top, if desired. Store the cake in an air-tight cake keeper or in Tupperware for freshness. Variations:Lemon: Replace the vanilla extract in the cake with 2 teaspoons of lemon extract; replace the vanilla in the glaze with 1 teaspoon lemon extract.Spice Cake: To the cake batter, add 2-3 teaspoons pumpkin pie spice or apple pie spice. If you don’t have pie spice on hand, combine 1/2 tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger in a bowl; add this mixture to the batter and blend well.Tea Cake: Replace the water in the cake recipe with your favorite brewed tea, such as Earl Grey. Brew it strongly, with 3-4 teabags instead of just one.
      link Vanilla Crazy Cake By Heather Baird Published: Tuesday, March 24, 2020Tuesday, March 24, 2020Vanilla Crazy Cake Recipe LEGGI TUTTO