Banana Chocolate Chip Cake with Peanut Butter Cream Cheese Frosting
Banana Chocolate Chip Cake is an incredibly moist sheet cake with tons of banana flavor on the inside and a delicious peanut butter cream cheese frosting on the outside. Loaded with mashed bananas, buttermilk and mini chocolate chips the secret to this simple recipe is cooling it in the freezer.
Ingredients
Banana Chocolate Chip Cake
- 3 cups all-purpose flour unbleached
- 1 1/2 tsp baking soda
- 1/2 tsp sea salt fine
- 3/4 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 3/4 cup light brown sugar
- 3 large eggs room temperature
- 1 1/2 cups overripe bananas, mashed (appx 3 bananas)
- 2 tsp vanilla extract pure
- 1 1/2 cups buttermilk room temperature
- 1 cup mini chocolate chips
- 1 tbsp all-purpose flour unbleached
Peanut Butter Cream Cheese Frosting
- 1/2 cup unsalted butter softened to room temperature
- 2/3 cup creamy peanut butter *not all nautal
- 8 ounces full fat cream cheese softened to room temperature
- 1 tsp vanilla extract pure
- 1/8 tsp sea salt fine
- 3 1/2 cups powdered sugar packed
Instructions
Banana Chocolate Chip Cake
- Preheat oven to 350 degrees. Coat a 9 x 13 baking pan with nonstick baking spray. Set aside.
- In a large mixing bowl, whisk together flour, baking soda and salt. Set aside.
- In a separate bowl, use and electric mixer to beat butter and both sugars until creamy smooth - approximately 3 minutes.
- Add eggs, one at a time, beating after each addition until incorporated. Scrape down the sides of the bowl with a spatula as needed.
- Beat in mashed bananas and vanilla extract.
- Reduce mixer speed to low. Alternate between adding 1/2 cup of buttermilk and 1 cup of flour mixture in 3 separate batches, beating after each addition until just combined. Avoid overmixing.
- Coat mini chocolate chips with 1 tablespoon of flour then gently stir them into the cake batter with a spoon until evenly distributed.
- Pour batter into your greased 9x13 pan then smooth the top with a spatula.
- Bake for 40 to 45 minutes or until a tester inserted into the center comes out clean.
- Remove cake from the oven and place in the freezer for 45 minutes to cool before frosting with peanut butter cream cheese. Note: if you do not have room in the freezer, place cake in the refrigerator until cooled completely.
Peanut Butter Cream Cheese Frosting
- Beat butter and peanut butter with an electric mixer until smooth and creamy.
- Add cream cheese and continue beating until combined, scraping down the sides of the bowl with a spatula as needed.
- Beat in vanilla.
- Reduce mixer speed to low then add salt and powdered sugar. Beat until combined then increase mixer speed to high and beat until fluffy - approximately 2 minutes.
- Slather frosting on cooled cake then slice and serve. For pristine slices, wipe the knife blade clean with hot water after each cut.
- Cover and store frosted cake in the refrigerator up to 5 days.