Tuesday, October 2, 2012

Chocolate Chip Banana Cake with Peanut Butter Frosting

It snowed.
September 30 and I woke up to snow.  It couldn't wait one day for October, no, it had to snow in September.  Also, it wasn't a pretty snow that makes you cuddle up with hot chocolate and watch the flakes fall.  It was those tiny flakes that looks like the cold is just sucking the moisture out of the air.
I was not happy.

It is a good thing Dave finished up the yard work.  He got the outdoor furniture put away in the greenhouse, the last of the pots pulled and stored and the dried up merrigolds pulled.  The only thing left is for him to put up the winter fence.  I still need to pull the strawberries and the last of the leeks.

The snow really hit me hard.  It's not like it is a surprise winter is coming.  We all know it.  It is dark in the morning when I get up now, I have to wear gloves outside and you can see your breath when you are outside, but snow...in September.

So, I did what any self-respecting depressed person would do, I baked.  And boy was it good.  Good enough to lift my depression in the euphoria that only white sugar and white flour can bring.

This banana cake studded with mini chocolate chips and topped with a decadent peanut butter frosting is so good.  If Elvis were still alive (or if he is), this would take the place of his beloved fried peanut butter and banana sandwiches.  The cake is moist and rich, the chocolate is a perfect addition and the peanut butter frosting takes it over the top.  If I make this every time it snows, I'll be in a wonderful mood all winter.

Chocolate Chip Banana Cake with Peanut Butter Frosting
Bon Appetit Magazine, October 2012


  • Nonstick vegetable oil spray
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoon kosher salt
  • 1 1/2 cups sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup (packed) light brown sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 cups mashed very ripe bananas
  • 1 cup sour cream
  • 1 10-oz. bag mini chocolate chips


  • 2 cups creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 1/2 teaspoons vanilla extract
  • Chocolate chips, mini chocolate chips, and chocolate kisses

Special equipment

  • Two 8x8x2-inch cake pans



  • Preheat oven to 350°. 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.


  • 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.

October 2, 2012     Daylight  11 hours, 7 minutes, 14 seconds     Temp.  43º F


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