BANANA CHOCOLATE CHIP CAKE WITH PEANUT BUTTER FROSTING
This Banana Chocolate Chip Cake with Peanut Butter Frosting is fluffy, moist, and so delicious!
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees, grease and flour three 8x2 inch round pans. You could use two 9 inch pans it you do not have 8 inch pans.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds, set aside.
- In another bowl, add the buttermilk, vanilla and mashed bananas. Blend and set aside.
- In the bowl of your mixer, add the slightly softened butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
- Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid. Do not mix above medium speed or over mix the batter. After mixing, fold in the chocolate chips.
- Pour batter into prepared pans and bake for 25 to 30 minutes. Check at 22 minutes, cake is done with a toothpick comes out clean or with just a few crumbs attached.
- Cool in pans 5 to 10 minutes on a cooling rack before turning out.
- In the bowl of your mixer add the butter and mix on medium speed until the butter is softened and smooth. Add the peanut butter and salt, mix until blended.
- Gradually add the powdered sugar alternately with the milk.
- Add vanilla and mix on medium speed 4 to 5 minutes until smooth.
- Makes 4 1/2 to 5 1/2 cups depending on the amount of powdered sugar and milk used. It is enough to fill and
BANANA-CHOCOLATE CHIP CAKE WITH PEANUT BUTTER FROSTING
This cake is perfect for beginners-it's moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.
Provided by Janet McCracken
Categories Cake Chocolate Fruit Dessert Bake Kid-Friendly Tropical Fruit Banana Party Peanut Butter Bon Appétit Birthday Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield 16 servings
Number Of Ingredients 21
Steps:
- For cake:
- 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.
- 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.
- For frosting:
- 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 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. DO AHEAD: Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.
BANANA CHOCOLATE CHIP CAKE
This recipe makes a delightful banana cake packed with chocolate chips for a delightful way to enjoy a classic flavor combination.
Provided by Debbie Menges
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, mix flour, sugar, baking powder and salt.
- In a separate bowl, combine bananas, egg, melted butter and milk.
- Stir banana mixture into flour mixture until blended. Be careful not to over mix.
- Stir in chocolate chips.
- Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. (It will have some melted chocolate, but no crumbs.)
Nutrition Facts : Calories 121.7 calories, Carbohydrate 17.2 g, Cholesterol 18.1 mg, Fat 5.8 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 3.5 g, Sodium 60 mg, Sugar 9.7 g
PEANUT BUTTER AND BANANA FROSTING
Better than a peanut butter and banana sandwich! Use with a yellow cake.
Provided by Stephanie
Categories Desserts Frostings and Icings
Yield 10
Number Of Ingredients 8
Steps:
- Combine margarine, shortening, peanut butter, milk, vanilla, and butter flavoring. Add confectioners' sugar and beat until creamy. Add more milk, if needed, 1 teaspoon at a time.
- Spread icing over one layer of a yellow cake. Slice bananas on top. Place second layer on top and frost top and sides.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 56.3 g, Cholesterol 1.5 mg, Fat 32.7 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 7.1 g, Sodium 229.7 mg, Sugar 50.4 g
BANANA-CHOCOLATE CHIP CAKE WITH PEANUT BUTTER-CREAM CHEESE ICING
Steps:
- Preheat the oven to 375°F. Butter and flour two 8-inch round cake pans.
- Sift the cake flour, baking powder, baking soda, and salt together in a large bowl. Whisk together the banana, vanilla, and buttermilk in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy; add the eggs, one at a time, and beat until well mixed.
- Add the dry ingredients and banana mixture to the butter mixture in three alternating stages (dry, wet, dry), ending with the dry. Fold in the chocolate chips. Divide the batter between the pans and bake for about 25 minutes, or until springy in the center. Allow cakes to cool in pans for about 10 minutes. Run a knife around the rim of the pan to loosen cake, then invert to release cake. Cool completely on wire racks. Spread icing between the layers, and on the top and sides of the cake. Sprinkle with chocolate chips, if desired.
- Peanut Butter-Cream Cheese Icing
- Cream the peanut butter and the cream cheese in a mixer with the paddle attachment, scraping the sides once or twice, until light and fluffy. Beat in the sugar gradually. When completely incorporated, add the vanilla.
BANANA-CHOCOLATE CHIP CAKE WITH PEANUT BUTTER FROSTING
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.
Provided by Annacia
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- CAKE:.
- 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.
- 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.
- FROSTING:.
- 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 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.
- DO AHEAD:.
- Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.
Nutrition Facts : Calories 766.9, Fat 48.6, SaturatedFat 23.1, Cholesterol 103.4, Sodium 556.3, Carbohydrate 77.2, Fiber 4.1, Sugar 52.1, Protein 13.2
CHOCOLATE BANANA CUPCAKES WITH PEANUT BUTTER FROSTING
Make and share this Chocolate Banana Cupcakes With Peanut Butter Frosting recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degree F.
- Combine first three ingredients in a large bowl; mix well. Add banana, stirring well to combine. Lightly spoon flour into dry measuring cup and level with a knife.
- Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup milk, beginning and ending with flour mixture; mix after each addition.
- Spoon the batter into 24 muffin cups lined with paper liners. Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center. Allow to cool, and frost if desired.
- To make frosting: Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.
- Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Nutrition Facts : Calories 286.3, Fat 14.9, SaturatedFat 7, Cholesterol 24.6, Sodium 233.2, Carbohydrate 36.4, Fiber 1.8, Sugar 24.6, Protein 4.7
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