Banana-Chocolate Chip Cake with Peanut Butter Frosting

A decadent layer cake featuring moist banana cake studded with chocolate chips and topped with creamy peanut butter frosting. Perfect for special occasions, this cake combines the classic flavors of banana, chocolate, and peanut butter.

12 servings

1 hr 18 min

Published October 4, 2025

Ingredients

•1 spray Nonstick vegetable oil spray
•3 cups all-purpose flour
•2 teaspoons baking soda
•2 teaspoons kosher salt
•1½ cups sugar
•1 cup unsalted butter
•½ cup light brown sugar
•3 whole large eggs
•1½ teaspoons vanilla extract
•2 cups mashed very ripe bananas
•1 cup sour cream
•10 ounces mini chocolate chips
•2 cups creamy peanut butter
•1½ cups powdered sugar
•1 cup unsalted butter
•2½ teaspoons vanilla extract
•1 cup chocolate decorations
•2 pieces cake pans

Cooking Instructions

1.
Preheat oven to 350°F. Coat cake pans with nonstick spray. Line bottom of pans with parchment; coat paper. 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 light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.
10 min
2.
Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat just to blend. Fold in mini chips. Divide batter evenly among pans; smooth tops.
5 min
3.
Bake cakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer to wire racks; let cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and let cool completely.
45 min
4.
Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2-3 minutes.
3 min
5.
Place 1 cake on a platter. Spread 1 1/4 cups frosting over. Place remaining cake on top. Cover top and sides of cake with remaining frosting. Garnish with chocolate chips and kisses. DO AHEAD: Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.
15 min

Ingredients

•1 spray Nonstick vegetable oil spray

•3 cups all-purpose flour

•2 teaspoons baking soda

•2 teaspoons kosher salt

•1½ cups sugar

•1 cup unsalted butter

•½ cup light brown sugar

•3 whole large eggs

•1½ teaspoons vanilla extract

•2 cups mashed very ripe bananas

•1 cup sour cream

•10 ounces mini chocolate chips

•2 cups creamy peanut butter

•1½ cups powdered sugar

•1 cup unsalted butter

•2½ teaspoons vanilla extract

•1 cup chocolate decorations

•2 pieces cake pans

Cooking Instructions

Preheat oven to 350°F. Coat cake pans with nonstick spray. Line bottom of pans with parchment; coat paper. 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 light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.

10 min

Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat just to blend. Fold in mini chips. Divide batter evenly among pans; smooth tops.

5 min

Bake cakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer to wire racks; let cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and let cool completely.

45 min

Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2-3 minutes.

3 min

Place 1 cake on a platter. Spread 1 1/4 cups frosting over. Place remaining cake on top. Cover top and sides of cake with remaining frosting. Garnish with chocolate chips and kisses. DO AHEAD: Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.

15 min