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Banana-Chocolate Chip Cake With Peanut Butter Frosting

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“This cake is perfect for beginners—it's moist, forgiving, and easy. Creamy peanut butter is the best for the decadent frosting. I should mention that this is cake is also excellent with a fudgey chocolate frosting.”
READY IN:
55mins
SERVES:
16
UNITS:
Metric

Ingredients Nutrition

Directions

  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.

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