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2 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. baking soda
1/2 tsp. salt
2 sticks unsalted butter at room temperature
1 cup granulated sugar
1/2 cup light brown sugar
1 tsp. vanilla
2 large eggs at room temperature
1/2 cup sour cream
4 medium over ripe bananas, mashed
1 1/4 cup mini chocolate chips
For the frosting:
2 sticks unsalted butter at room temp.
1 cup creamy peanut butter
1 tsp. vanilla
1/8 tsp. salt
2 1/2 cups powdered sugar
Mini chocolate chips for garnishment, optional
Directions:
350*. Butter and flour two 8" round cake pans.
In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda and salt.
In the bowl of an electric mixer ( didn't use my stand mixer), beat the butter and sugars on medium high speed until light and fluffy, about three minutes.
Add in the vanilla and the eggs, one at a time.
On low speed, beat in half the dry ingredients, then the sour cream and bananas. Beat in the remaining dry ingredients and then stir in the chocolate chips.
Divide the batter among the prepared pans. Bake for 40 minutes or until the cakes are golden brown and pull away from the edges.
Cool in the pans for 15 minutes before flipping out onto cooling racks to cool completely.
Refrigerate until ready to frost. Cooler the cake it will be easier to frost.
For the frosting:
In the bowl of an electric mixer, beat the butter and peanut butter on medium high speed until light and fluffy. Add the vanilla salt and powder sugar, and continue beating until the frosting is smooth and fluffy.
To assemble; place one cake layer on a cake turntable or cake stand, and frost the top of the bottom layer first, then place other layer on top of it, and frost the top and sides.
Place chocolate chips on top for garnish...
Store in fridge.
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. baking soda
1/2 tsp. salt
2 sticks unsalted butter at room temperature
1 cup granulated sugar
1/2 cup light brown sugar
1 tsp. vanilla
2 large eggs at room temperature
1/2 cup sour cream
4 medium over ripe bananas, mashed
1 1/4 cup mini chocolate chips
For the frosting:
2 sticks unsalted butter at room temp.
1 cup creamy peanut butter
1 tsp. vanilla
1/8 tsp. salt
2 1/2 cups powdered sugar
Mini chocolate chips for garnishment, optional
Directions:
350*. Butter and flour two 8" round cake pans.
In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda and salt.
In the bowl of an electric mixer ( didn't use my stand mixer), beat the butter and sugars on medium high speed until light and fluffy, about three minutes.
Add in the vanilla and the eggs, one at a time.
On low speed, beat in half the dry ingredients, then the sour cream and bananas. Beat in the remaining dry ingredients and then stir in the chocolate chips.
Divide the batter among the prepared pans. Bake for 40 minutes or until the cakes are golden brown and pull away from the edges.
Cool in the pans for 15 minutes before flipping out onto cooling racks to cool completely.
Refrigerate until ready to frost. Cooler the cake it will be easier to frost.
For the frosting:
In the bowl of an electric mixer, beat the butter and peanut butter on medium high speed until light and fluffy. Add the vanilla salt and powder sugar, and continue beating until the frosting is smooth and fluffy.
To assemble; place one cake layer on a cake turntable or cake stand, and frost the top of the bottom layer first, then place other layer on top of it, and frost the top and sides.
Place chocolate chips on top for garnish...
Store in fridge.