Banana-Chocolate Chip Cake with Peanut Butter Frosting

Ingredients

• 2 teaspoons baking soda 
• 2 cups bananas very ripe mashed
• 10 ounce chocolate chips mini
• 16 servings chocolate chips mini
• 2 cups creamy peanut butter 
• 3 large eggs 
• 3 cups flour all-purpose
• 2 teaspoons kosher salt 
• 0.5 cup brown sugar light packed ()
• 1.5 cups powdered sugar 
• 1 cup cup heavy whipping cream sour
• 1.5 cups sugar 
• 1 cup butter unsalted room temperature (2 sticks)
• 2.5 teaspoons vanilla extract 

Equipment

• bowl
• oven
• whisk
• hand mixer

Directions

1. Preheat oven to 350°F. Coat cake panswith nonstick spray. Line bottom of panswith parchment; coat paper.
2. 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 lightand fluffy, about 3 minutes.
3. Add eggs one ata time, beating to blend between additionsand occasionally scraping down sides andbottom of bowl. Beat in vanilla.
4. Add dry ingredients; beat on low speedjust to blend.
5. Add bananas and sour cream;beat just to blend. Fold in mini chips. Dividebatter evenly among pans; smooth tops.
6. Bake cakes until a tester inserted into thecenter comes out clean, about 35 minutes.
7. Transfer to wire racks; let cool in pans for10 minutes. Invert cakes onto racks; peel offparchment and let cool completely.
8. Using an electric mixer, beat first4 ingredients in a medium bowl until a lightand fluffy frosting forms, 2–3 minutes.
9. Place 1 cake on a platter.
10. Spread 1 1/4 cupsfrosting over.
11. Place remaining cake on top.Cover top and sides of cake with remainingfrosting.
12. Garnish with chocolate chips andkisses. DO AHEAD: Cake can be made 2 daysahead. Cover and chill.
13. Let stand at roomtemperature for 1 hour before serving.