Chocolate Chip Banana Cake with Honey Peanut Butter Frosting
Try this Chocolate Chip Banana Cake with Honey Peanut Butter Frosting recipe.
Try this Chocolate Chip Banana Cake with Honey Peanut Butter Frosting recipe.
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 eggs
- 3/4 cup water
- 1 teaspoon cinnamon
- 1 cup butter softened
- 1/3 cup oil
- 1/2 cup peanut butter
- 1/4 teaspoon baking soda
- 4 cups powdered sugar
- 4 tablespoons honey
- 1 cup mini chocolate chips
- 1 yellow cake mix
- 1 cup brown bananas mashed
- 2 tablespoons whipping cream
- Carbohydrate 314.421291842085 g
- Cholesterol 686.557500412573 mg
- Fat 607.003104337606 g
- Fiber 11.0207668443816 g
- Protein 40.1926100119958 g
- Saturated Fat 231.671428543435 g
- Serving Size 1 1 - 8 inch cake (1550g)
- Sodium 2358.76283463553 mg
- Sugar 303.400524997703 g
- Trans Fat 36.5392388845681 g
- Calories 6755 calories
Step-by-step
- Combine the cake mix, baking soda, cinnamon, oil, water, and eggs and beat on low for 1 minute.
- Increase the mixer speed a little bit and beat for 2 more minutes.
- Stir in the bananas and chocolate chips by hand.
- Grease and flour an 8×2 inch pan and pour the batter in.
- Make sure your pan is at least 2 inches high!!! (If it is smaller/shorter, divide the batter into 2 pans and bake for less time. I used a Wilton 8×2 round pan)
- Bake the 8x2 pan at 350 degrees for 38 minutes.
- Cool in the pan for 10 minutes, then flip out on a wire rack to cool completely.
- Repeat if you want a double layered cake.
- Cream butter and peanut butter.
- Add whipping cream, salt, honey and vanilla and cream again.
- Slowly add the powdered sugar.
- Place the first layer on a plate and spread frosting on top.
- Place the second cake layer on top and cover the entire cake with frosting.
- Top with extra chocolate chips if desired.
- Cover until serving.
Why is my batter overflowing the pan
Baking this cake requires strict attention to vertical volume. An eight-inch round pan must measure at least two inches in height to contain the expanding batter without spilling over the rim. Bakers utilizing shallower pans face severe overflow issues inside the oven at 350 degrees Fahrenheit. Dividing the batter equally across two distinct pans prevents structural failure, though you must reduce the bake time below the standard thirty-eight-minute mark to prevent over-baking. Fold the mashed brown bananas and mini chocolate chips entirely by hand after beating the base mixture; mechanical beaters crush the structural integrity of the fruit and distribute chips unevenly.
How do I achieve a smooth peanut butter frosting
Creaming the softened butter and peanut butter thoroughly before introducing any sugar creates the foundation for a stable emulsion. Whipping cream added alongside the honey, salt, and vanilla loosens the dense fat matrix before the four cups of powdered sugar enter the bowl. Introduce the powdered sugar gradually on low speed to prevent airborne clouds and localized clumping. If the resulting spread remains too stiff to apply smoothly, add additional whipping cream one teaspoon at a time until the texture yields a spreadable consistency.
How should day-old slices be stored
Cover the assembled cake entirely before placing it into cold storage to prevent the sponge from absorbing refrigerator odors and drying out. High butter and dairy content in both the cake and the honey peanut butter frosting means the dessert maintains optimal structural integrity when kept sealed at room temperature for up to twenty-four hours, provided ambient humidity remains low. Extended storage requires refrigeration, but always allow chilled slices to sit at room temperature for twenty minutes to soften the butter fats before serving.
