Sometimes all you need in life is a little cake. Am I right?
If I could bake layered cakes all the time, I would. It tends to be pretty time consuming so I like to save it for special occasions, such as birthdays or holidays. Even though this cake took me a few hours to bake up and frost, it was completely worth it.
I baked this with Easter in mind. Sometimes it’s fun to go outside the tradition of carrot cake and bake something to surprise everyone. Just imagine pulling this out and setting it on the table. Minds will be blown. Like did you just make a triple layered cake? Wait it tastes like a fluffy banana bread. Oh and there’s chocolate in there? Wait and a frosting that tastes like the inside of a peanut butter cup?
Oh.em.gee. I know.
I can’t tell you how much I LOVE this cake! The frosting is magically fluffy, silky-smooth, and probably a little too addicting. I had everyone at the video shoot stealing frosting from the bowl. Why must I love peanut butter so much?
And hey, if you want to get real crazy, you could use chopped Reese’s Peanut Butter Cups instead of chocolate chips in this recipe. I think you’d probably get your boyfriend to propose to you by doing this, so good luck.
Are you guys liking these videos? Would love to hear what you’d like to see next!
Happy baking! xoxo
More cake recipes to try:
How to Make Banana Chocolate Chip Cake with Fluffy Peanut Butter Frosting
- 3 cups Gold Medal all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup sour cream
- ¼ cup buttermilk
- 1 tablespoon vanilla
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 3/4 cup butter, softened
- 3-4 ripe bananas, mashed
- 3 eggs
- 1 ½ cups chocolate chips
- Sliced bananas for topping, if desired
- For the frosting:
- 1 cup butter, softened
- 2 cups creamy peanut butter
- ¼-1/3 cup milk
- 4 cups confectioners’ sugar
- Preheat oven to 350 degrees F. Grease three 9-inch cake pans; generously dust with flour.
- In a large bowl whisk together flour, baking powder, baking soda, salt, and cinnamon; set aside.
- In a large bowl cream together the butter and sugars with an electric mixer on medium speed for 3-5 minutes or until light and fluffy. Add in vanilla and eggs; mix until well combined.
- Turn the mixer to low speed and add in the mashed banana until well incorporated.
- Add in half of the flour mixture, sour cream, and buttermilk; mix until just combined then add in the remaining flour and beat again until just combined. Do not overmix! Using a wooden spoon or rubber spatula, gently fold in chocolate chips.
- Evenly pour batter into cake pans. Bake for 20-25 minutes or until tester comes out with a few crumbs attached.
- Cool cakes for 10 minutes on wire racks then invert and turn cakes onto racks to finish cooling completely.
- To make frosting: In a large bowl, beat butter and peanut butter until light, fluffy and smooth. Slowly add in confectioner’s sugar and milk. Add in additional milk if needed and depending how thick you like your frosting.
- Place 1 cake layer on stand. Spread a heaping cup of frosting over the top. Add some sliced bananas if desired. Place another layered cake on top. Repeat until you get to the last layer.
- Spread remaining frosting over the top and sides of cake. Cover cake and chill. Let cake sit out an hour or two before serving.