This recipe by Pastry Chef Michele Weber of NYC's Good Enough to Eat is one of the reasons the lines wrap around the block. It's easy to make and you probably have the ingredients in your pantry right this minute. What are you waiting for?
Ingredients
- 2 sticks + 3 tablespoons (9½ ounces) unsalted butter, divided
- 2 cups sugar
- 1 tablespoon vanilla extract
- 3 large eggs
- 3 very ripe, large bananas, mashed with a fork
- 3 cups + 3 tablespoons flour, divided
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup semi sweet chocolate chips
- 1 pound (two - 8 oz. pkgs.) cream cheese, softened
- 2 sticks (8 ounces) unsalted butter, softened
- 1 cup creamy peanut butter
- 4 cups confectioner’s sugar, sifted
- 1 tablespoon vanilla extract
- 1 tablespoon light corn syrup
Instructions
Butter and flour three 9-inch pans using the 3 tablespoons of butter and the 3 tablespoons of flour. In an electric mixer, cream the butter and sugar together until light, fluffy, and pale yellow. Add the vanilla and eggs, one at a time, blending well after each one is added. Blend the mashed bananas into the batter. In a separate bowl, mix the flour with the baking soda, baking powder, and salt. Alternating, add the flour mixture and the buttermilk in batches, beginning and ending with the flour. Mix just to blend. Do not over mix. Stir in the chocolate chips by hand. Divide the batter between the 3 cake pans and bake at 350º for 30 minutes. If a toothpick is inserted in the center and comes out clean, the cakes are done. Let the cakes cool to room temperature before frosting.
In a standing mixer, cream the cream cheese and butter together until fluffy and white in color. Add the peanut butter and blend. Add the confectioner’s sugar, vanilla, and corn syrup and blend until smooth. Refrigerate for 30 minutes before you frost the cakes.
http://chefsconnection.com/good-enough-to-eats-banana-chocolate-chip-cake-with-peanut-butter-frosting/