Banana Chocolate Chip Cake with Peanut Butter Frosting

Updated at: Sat, 23 Nov 2024 21:34:42 GMT

Step 1

Preheat oven to 350ºF. Spray three 9 inch cake pans with cooking spray. Line each bottom with a cut-to-size parchment or wax paper circle. Spray tops of paper and set aside. Tip: If you only have two 9" cake pans, bake 2 layers, and store remaining batter covered on counter. Bake 3rd layer in COOLED cake pan.

Step 2

In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda, baking powder and salt. Set aside.

Step 3

In a large bowl, cream ¾ cup butter and sugar until light and fluffy, at least 3 minutes. Beat in the egg yolks one at a time. Mix in vanilla and (optional) banana extracts.

Step 4

Add about 1/3 of the flour mixture to creamed butter / sugar and combine. Alternate with 1/3 buttermilk and mix well. Repeat until all the flour and buttermilk has been mixed in. Mix in mashed banana mixture.

Step 5

In a separate clean, dry bowl beat the reserved egg whites until stiff. Fold 1/3 of the egg whites into the banana cake batter. Gently fold in remaining 2/3 until no streaks remain. Fold in chocolate chips.

Step 6

Divide the batter between the prepared pans. Bake 23-26 minutes or until toothpick inserted at center comes out clean. Turn onto wire racks and cool completely.

Step 7

Cream together butter, peanut butter, and vanilla extract until smooth.

Step 8

Add the powdered sugar, and beat until combined. Slowly pour in heavy cream, increasing speed to high, and beating for 4 minutes, or until frosting is very light and fluffy.

Step 9

Put first layer on a serving platter. Tuck wax paper strips under cake t catch any drips. Spread a layer of peanut butter frosting on top. Repeat with other layer.

Step 10

If you plan on piping some frosting on top for rosettes, set aside about 1/2 cup.

Step 11

Use the remaining buttercream to cover top and sides of cake. Place in refrigerator for 30 minutes while you make ganache.

Step 12

Put Nutella and heavy cream in a microwave safe bowl. Microwave for 30 seconds, stirring halfway through.

Step 13

Remove from microwave and continue to stir until smooth and homogenous. If the ganache isn't smoothly mixing, return to microwave for 10 seconds longer and mix again.

Step 14

The ganache should be thickly pourable, but if it is too thin, allow it to cool for 10-15 minutes first.

Step 15

Pour ganache on top of the cake, allowing some to drip down the sides.

Step 16

Refrigerate until ganache is solid, about 15 minutes. Remove from refrigerator and using a star tip for rosettes, pipe remaining buttercream on top, then place a chocolate chip on each rosette.

Step 17

Cake is best served at room temperature. Leftovers may keep at room temperature up to 3 days, or refrigerate for longer. Set out for a few hours before serving.

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