This Banana Chocolate Chip cake is paired with the most amazing peanut butter frosting you will ever have! It's a truly delicious flavour combination and a new favourite. | livforcake.com
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4.75 from 4 votes

Banana Chocolate Chip Cake with Peanut Butter Frosting

This Banana Chocolate Chip cake is paired with the most amazing peanut butter frosting you will ever have! It's a truly delicious flavour combination and a new favourite.
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings 12
Calories 737kcal
Author Olivia

Ingredients

Banana Chocolate Chip Cake:

Peanut Butter Swiss Meringue Buttercream:

  • 6 large egg whites
  • 1 2/3 cup dark brown sugar
  • 1 1/2 cups unsalted butter room temperature
  • 1 tsp vanilla
  • 3/4 cup peanut butter not natural

Assembly:

Instructions

Banana Chocolate Chip Cake:

  • Preheat oven to 350F. Grease and flour three 6" cake rounds, line with parchment.
  • In a medium bowl, whisk cake flour, baking powder, and salt. Set aside‚Ä®.
  • In a small measuring cup, combine mashed bananas and buttermilk.
  • Beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
  • Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla and mix until well combined.
  • Alternate adding flour mixture and buttermilk mixture, beginning and ending with flour (3 additions of flour and 2 of buttermilk). Fully incorporating after each addition. Do not overmix.
  • Gently fold in chocolate chips.
  • Spread batter evenly into prepared pans and bake for 35-40mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Peanut Butter Swiss Meringue Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  • Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
  • Add vanilla and peanut butter and and whip until smooth.

Assembly:

  • Place one layer of cake on a cake stand or serving plate. Top with 2/3 cup of frosting. Sprinkle with 2 Tbsp chopped peanuts. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
  • Frost the cake. Smooth the sides and top of the cake then use a 1M tip to pipe dollops on top with remaining frosting.
  • Do a border of peanuts and chocolate chips along the bottom if desired.

Notes

*Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.

Nutrition

Calories: 737kcal | Carbohydrates: 77g | Protein: 11g | Fat: 44g | Saturated Fat: 23g | Cholesterol: 115mg | Sodium: 194mg | Potassium: 381mg | Fiber: 2g | Sugar: 57g | Vitamin A: 20.8% | Vitamin C: 1.5% | Calcium: 11.4% | Iron: 6.7%