Name: Banana Chocolate Chip Peanut-butter Buttercream Cake
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 9
Ingredients: Justin's Peanut Butter Blend, Honey; O Organics Baking Bar, Chocolate, Unsweetened, 100% Cacao; O Organics Sugar, Organic, Powdered; O Organics Milk, Low Fat, Organic; Guittard Semisweet Chocolate Chips; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Morton Iodized Salt, 26 Ounce; Gold Medal All Purpose Flour with Resealable Bag; Arm & Hammer Fridge-N-Freezer Baking Soda; Argo Baking Powder, Double Acting; Organic Banana; VITAL FARMS Pasture-Raised Large Grade A Eggs; Rodelle Vanilla Extract, Gourmet; Cake Mate Sugar, Blue; Imperial Sugar Light Brown Sugar; Wesson Vegetable Oil; Land O Lakes Butter, with Olive Oil & Sea Salt

Preheat oven to 325° F. Line 2, 9×9 square baking dish with parchment and grease with baking spray.
In a bowl beat together butter for a few minutes till fluffy. Add in oil, sugars and vanilla extract. Beat in eggs. Stir in mashed bananas.
In a separate bowl combine dry ingredients. Mix dry ingredients into banana mix and slowly combine while adding milk. Fold in chocolate chips. Pour half batter in each prepared pan. Bake for 30 minutes. Take out to cool for 20 minutes.
Make frosting by beating butter, adding powder sugar, peanut butter and milk till smooth.
Flip cakes out of pan. Frost top of first layer and add second layer on top and frost top of that layer. Topping: Melt chocolate in microwave for 45 seconds. Pipe on to cake and take a spoon and smooth it into the pb frosting. Add chocolate shavings and enjoy!

Banana Chocolate Chip Peanut-butter Buttercream Cake

Serves 9

35 mins prep

45 mins cook

80 mins total

What you need

How to make

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