Banana Peanut Butter Milk Chocolate Cake
This is my son’s favorite birthday cake. It became a birthday tradition. Accompany this rich cake with a big glass of milk. The banana cake is light; paring with peanut butter in the frosting makes it a decadent cake.
I originally found this recipe from marthastewart.com.
Banana Cake
Ingredients
- 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for coating pans
- 2 1/2 cups sifted cake flour (not self-rising), plus more for dusting
- 3/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pureed ripe bananas (about 3)
- 1 teaspoon pur vanilla extract
- 1/4 buttermilk
- 2 tablespoons pure vegetable shortening
- 1 1/2 cups superfine sugar
- 3 large eggs, lightly beaten
- Milk Chocolate Peanut Butter Frosting (recipe follows)
Instructions
- Preheat the oven to 350°. Butter two 8-by-2inch round cake pans, and line bottomes with parchment paper. Dust the bottom and sides with flour; tap ou any excess. Set aside.
- Sift together four, baking soda, baking powder, and salt into a large bowl; reserve. In a medium bowl, combine banans, vanilla extract, and buttermilk; stir to combine. Set aside.
- In a bowl of a heavy-duty mixer fitted with the paddle attachment, combine butter and shortening. Beat on medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and fluffy, about 3 minutes. Using a rubber spatula, scrape down sides of a bowl as necessary. Reduce mixer speed to low; drizzle in eggs, mixing until batter is no longer slick, about 2 minutes. Slowly add reserved flour mixture to egg mixture, alternating with banana mixture, a little of each at a time, starting and ending with flour. Scrap down side of bowl.
Divide batter evenly between prepared pans. Bake until light golden brown and a cake tester inserted into the center of each cake comes out clean, 35 to 40 minutes.
Transfer pans to a wire rank to cool, about 15 minutes. Invert pans to remove cakes; return cakes to wire rack, top side up, to cool completely.
To assemble cake, remove parchment paper from bottoms of cake. Using a serrated knife, slice each layer in half horizontally. Place one sliced layer, cut side up, on an 8-inch cake round. Spread with 2/3 cup of frosting. Repeat this process, stacking the second and third layers on the first. Place fourth layer on top, cut side down. Frost outside of cake with remaining frosting. Transfer cake to a serving plate. Serve at room temperature.
Milk Chocolate Peanut Butter Frosting
- 1 pound milk chocolate, finely chopped
- 8 tablespoons (1 stick) unsalted butter, cut into small pieces
- 1 1/2 cups smooth peanut butter
- 2 tablespoons milk
- Prepare an ice bath. Melt chocolate in a medium heat-proof bowl set over a pot simmering water. Remove from heat, add butter, and whisk until melted. Add peanut butter and milk, whisk to combine.
- Place frosting over ice bath, and whisk until it reaches a spreading consistency. Use immediately.
If the frosting becomes too thick, place over a pot of simmering water for a few seconds, and whisk until smooth.
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