Chocolate Banana Layer Cake with Peanut Butter Frosting

by Kathleen Morrison

Servings: 10 servings

INGREDIENTS

Chocolate Layer:
1/2 cup butter or margarine, softened
1-1/4 cups sugar
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup sour cream
3 squares unsweetened chocolate, melted
1/4 cup milk
1 tsp. vanilla extract
2 cups flour

Banana Layer:
1/4 cup butter or margarine, softened
1/2 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 egg
2 ripe bananas, mashed
1/4 cup sour cream
1/2 tsp. vanilla extract
1 cup flour

Frosting:
1 cup butter or margarine, softened
1 cup creamy peanut butter
1 lb. (4 cups) confectioners' sugar
1/4 cup milk
1/2 tsp. vanilla extract

INSTRUCTIONS

Chocolate Layer:
Heat oven to 350°F. Grease two 8x1-1/2-inch round cake pans. Line bottoms with waxed paper, grease paper. Beat butter, sugar, baking soda and salt until blended. Add eggs one at a time. Beat in sour cream, chocolate, milk and vanilla. Add flour and beat just until blended. Pour into pans and smooth tops. Bake 25 to 30 minutes. Cool cakes 10 minutes, run a knife around edge of pans and invert onto wireracks to cool completely.

Banana Layer:
Beat butter, sugar, baking powder, baking soda, and salt until blended. Add egg and beat 1 minute. Beat in bananas, sour creamand vanilla. Add flour and beat just until blended. Prepare 1 cake pan as for chocolate layer, pour batter in and bake 25 to 30 minutes again at 350°F. Cool same as chocolate layer.

Frosting:
Beat butter until fluffy. Beating until blended after each addition, beat in peanut butter, 1/2 the confectioners' sugar, the milk, vanilla, then the remaining sugar. Cover with plastic until ready to use.

To assemble:
Place 1 chocolate layer on a serving plate, spread 1/2 cup frosting on that layer. Top with banana layer, spread with another 1/2 cup frosting. Add remaining chocolate layer, bottom side up. Spread remaining frosting over top and sides of cake. Garnish with peanuts, melted chocolate.

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Tagged: bananacake, cakes, desserts add tags

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