A peanut butter and banana sandwich - something Elvis made popular. I've never been a big fan but I know that there are people out there who just swear by that combination of ingredients. Perhaps adding a touch of honey or chocolate to the mix would make it a little more enticing.
Apparently I'm in the minority because when I searched the internet for banana cake recipes, the banana peanut butter combination was everywhere! It appears that EVERYONE else in the world is a big fan of the banana, peanut butter and chocolate so apparently, I'm missing out. It's time I made myself a sandwich and gave it a try.
Forget the sandwich, I want to try the flavor combination in cake form. I found a really yummy looking recipe on BonAppetit.com. It looked so good, that I just couldn't resist.
Banana Chocolate Chip Cake with Peanut Butter Frosting
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoon kosher salt
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup (packed) light brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
2 cups mashed very ripe bananas
1 cup sour cream
1 10-oz. bag mini chocolate chips
2 cups creamy peanut butter
1 1/2 cups powdered sugar1 cup (2 sticks) unsalted butter, room temperature
2 1/2 teaspoons vanilla extract
Preheat oven to 350°. 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.
Add dry ingredients alternating with sour cream; beat just to blend.
Fold in mini chips.
Divide batter evenly among 3 cake pans pans; smooth tops.
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.
Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2–3 minutes.
- Place 1 cake on a platter. Spread 1 1/4 cups frosting over.
Cover top and sides of cake with remaining frosting.
Decorate with remaining frosting and chocolate curls. Cover and chill. Let stand at room temperature for 1 hour before serving.
Turns out - the chocolate peanut butter banana lovers are actually onto something. This cake was really pretty good. I had some leftover batter so I made a few cupcakes and I was really pretty surprised that I liked it as much as I did. I think I've been missing out all these years. I've got some catching up to do - time to go make a peanut butter and banana sandwich.