When you’ve got overripe bananas at home there is nothing better than a freshly baked banana bread and topping that with a fluffy peanut butter icing. To get started, cream your butter and sugar for three to five minutes, once the butter and sugar are well combined and light, add in the eggs and then you want to add in a tablespoon of vanilla. Turn it to medium speed again and beat until it is well combined. Once combined, it is ready to add in the mashed bananas, use about 4 to 5 large and very ripped bananas then turn on the mixer to medium speed again. Now, the mixture will be ready to add in the flour, add half the flour at a time while you mix then add the sour cream as well.
Turn it t low speed and ad the rest of your flour mixture again and you want it on low speed, we try to make this cake a little special with the addition of buttermilk. Make sure that you do not overmix the batter, you want to make it until it is just combined and it should look pretty smooth at this point. Add the chocolate chips and gently fold in the batter until all the chips are well combined in the mixture. Grease your baking pan and pour in the cake batter, evenly level it and pop it in the oven.
To make the fluffy peanut butter, have your butter and peanut butter in a bowl and beat until the butter and peanut bitter are creamy. Once they are well combined, make sure that there is n lumps of butter left, that way, you get a smooth frosting. Add in half of the powdered sugar mixture then turn it on low speed, add the rest of the sugar and beat it on low speed while you add a third a cup of milk. Beat the mixture to high speed for about two minutes. By now, your cake will already be baked and cool, take the cake and frost it with the peanut butter mixture.!
- 3 ripe bananas (lots of brown spots!), mashed as smoothly as possible
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 4 eggs, room temp
- 1/2 cup, heaping, sour cream
- 1 tablespoon pure vanilla extract
- 2 cups, plus 1 tablespoon, all-purpose flour, divided use
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips
- Peanut Butter Icing
Peanut Butter Icing Ingredients:
- 1/4 cup creamy peanut butter
- 4 tablespoons (1/4 cup) water
- 1 1/2 cups powdered sugar
- 1/4 teaspoon pure vanilla extract
- Place all ingredients into a medium-large bowl, and using a hand mixer or a whisk, mix together until well-blended and creamy; the icing should be pretty thick yet fairly pourable, so if you need a tad more water, just add by the teaspoon-full to get there; or conversely, if too thin, add a touch more powdered sugar.
- Preheat the oven to 350°, and lightly mist a non-stick loaf pan (9 x 5) with cooking spray.
- In a large bowl, combine the mashed bananas with the brown and granulated sugars; using a hand mixer, mix on medium-low until well-combined.
- Next, add in the vegetable oil, the eggs, the sour cream, and the vanilla, continue to mix until well-blended.
- Whisk together the 2 cups of flour (reserving the 1 tablespoon), baking soda, salt, and cinnamon, and add those into the banana mixture; mix these dry ingredients in just until combined, taking care not to over mix.
- Combine the remaining 1 tablespoon of flour with the chocolate chips (toss them in it), and add the chips into the batter, shaking off the excess flour; using a spoon, fold the chips in.
- Pour the batter into your prepared loaf pan, and bake for about 1 hour and 5-10 minutes, or until baked through.
- Allow to cool in pan for about 10 minutes, then carefully turn out and allow to completely cool on a rack before icing.
- Drizzle peanut butter icing over cooled loaf, and allow to set up.