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Banana Chocolate Chip Cake

Unearth the joy of baking with our delicious banana chocolate chip cake, a delightful blend of bananas and chocolate chips, topped with a creamy peanut butter frosting. No prior baking skills necessary – join in on the fun! 

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 16
Calories: 295 kcal
Course: Dessert , Baked Goods
Cuisine: European , American

Ingredients

Cake
  • vegetable oil spray Nonstick
  • 350 g plain flour
  • 2 tsp baking soda
  • 2 tsp kosher salt
  • 300 g sugar
  • 200 g butter Unsalted
  • 100 g brown sugar
  • 3 eggs Large
  • 1 tsp vanilla extract
  • 3 bananas Mashed and very ripe
  • 200 g sour cream
  • 150 g chocolate chips
Frosting
  • 500 g peanut butter
  • 200 g icing sugar
  • 200 g butter Unsalted
  • 2 tsp vanilla extract
Garnish
  • 150 g chocolate chips

Instructions

Cake
    Cup of Yum
  1. Preheat the oven to 180°C (350°F) gas mark 4.
  2. Coat the cake tins with nonstick spray and line the bottom with parchment paper. (See Note 1).
  3. In a medium bowl whisk the flour, baking soda, and salt.
  4. Using an electric whisk, beat the sugar, butter, and brown sugar in a large bowl until light and fluffy, for about 3 minutes.
  5. Add the vanilla extract and the eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl.
  6. Add dry ingredients and beat on low speed just to blend.
  7. Add the bananas and sour cream and gently beat just to blend.
  8. Fold in the mini chocolate chips.
  9. Divide batter evenly among both tins.
  10. Bake the cakes for about 35 minutes in the preheated oven.
  11. Transfer the cakes to wire racks and let the cakes cool down for 10 minutes.
  12. Invert the cakes onto the racks and peel off the parchment paper and let cool completely.
Frosting
  1. Using an electric whisk, beat the peanut butter, icing sugar, butter, vanilla extract in a medium bowl for 2-3 minutes, until a light and fluffy frosting forms.
  2. Place 1 cake on a platter and spread part of the frosting over. Place the second cake on top.
  3. Cover the top and sides of the cake with the remaining frosting.
Garnish
  1. Garnish with chocolate chips.
  2. Cover and chill. Let stand at room temperature for 1 hour before serving.

Notes

  • Note 1 - This recipe will require two square 8-inch cake tins.
  • Nutritional facts:
  • The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition Information

Calories 295kcal (15%) Carbohydrates 28g (9%) Protein 11g (22%) Fat 16g (25%) Saturated Fat 10g (50%) Trans Fat 0.2g Cholesterol 53mg (18%) Sodium 189mg (8%) Potassium 541mg (15%) Fiber 0.04g (0%) Sugar 28g (56%) Vitamin A 548IU (11%) Vitamin C 3mg (3%) Vitamin D 4µg Calcium 376mg (38%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 295

% Daily Value*

Calories 295kcal 15%
Carbohydrates 28g 9%
Protein 11g 22%
Fat 16g 25%
Saturated Fat 10g 50%
Trans Fat 0.2g 10%
Cholesterol 53mg 18%
Sodium 189mg 8%
Potassium 541mg 12%
Fiber 0.04g 0%
Sugar 28g 56%
Vitamin A 548IU 11%
Vitamin C 3mg 3%
Vitamin D 4µg 20%
Calcium 376mg 38%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.