The layers in this Chocolate Chip Banana Cake with Honey Peanut Butter Frosting will have you reaching for another slice in a hurry.
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I used to decorate cakes for other people. Real life people. Do you know how stressful that is?
I am kind of a perfectionist (in some areas of my life). So when I would have a cake order, it would make me kind of neurotic. I would spend hours at a time making sure everything looked absolutely perfect. There were times I would scrape it off and start over if there was a line that I couldn’t make right.
Then I had to make sure that I was doing it exactly how the customer wanted it.
My most fun cakes were the ones that they said “just do whatever”. Actually those were fun but also VERY stressful because what if they hated what I came up with?!?!?
Reality set in and I realized that I couldn’t charge enough to balance out the time I was putting into these cakes. So now I just bake when I want to and what I want to. There is waaaay less stress baking for my family.
Although, every once in a while I will take a cake order and then kick myself when I actually have to work on it. In fact, I will try to talk people into cupcakes 9 times out of 10 because they are much easier to do. Plop a swirl on top, and they are good to go.
I created the best banana cake for my birthday this year. Yes, I know my birthday was almost a month ago, and I am just now sharing.
Remember what I said about less stress. That is the fun about blogging. I can share whenever I feel like it.
Today feels like a cake day to me. Plus, with all the veggies I have been eating, I wanted to drool over the Best Honey Peanut Butter Frosting again.
One of my favorite designs to do is the basket weave. This is the one that I will do most times if I have my own choice. It makes such an impressive cake AND everyone thinks it took you hours.
Want to know a secret? This awesome looking basket weave design is actually one of the easiest frosting techniques. Once you have mastered it that is.
I thought it would be fun to show you step by step, so that you believe me when I say it is easy.
Frosting a Chocolate Chip Banana Cake with Honey Peanut Butter Frosting:
First gather all your supplies, so you can have it all near you as you work. You can purchase all these items at your local Hobby Lobby or Michaels.
- flat plate
- frosting bags
- plastic coupler
- icing tip #47 and #18
- cake leveler
- icing spatulas
Put your cake on a FLAT plate. I had this one on a plate with an edge and it was hard to get the bottom strips of frosting straight down at the bottom.
Level the cakes and completely cover the cake with a thin layer of frosting.
Put the bigger part of the plastic coupler in the inside of the bag. Fill the bag with frosting. Add the metal tip and the small screw part of the coupler.
Twist the bag at the top and hold it between the thumb and index finger in the palm of your hand. Make sure the bag is twisted so that the edged part of the tip is facing up.
Squeeze the bag gently while moving down the side of the cake. Don’t worry if it isn’t perfectly straight. When you get all the lines on, no one will even notice.
Go back to the top and start squeezing small strips of frosting horizonally across the line. Make sure you leave a space the size of the metal tip in between each one.
You will have to continue to twist the top of the frosting bag so it stays tight in your hand.
Always make sure the edged part of the tip is facing upward. This is what gives your line the basket look.
Now squeeze another straight line vertically over the ends of each small strip.
It starts to get a little tricky right about here.
You want to pipe your small strips opposite the ones you did on the first line.
Each time you add a small strip, make sure the metal tip is down into the peanut butter frosting.
In fact, it will be slightly under the straight frosting line. This makes it look like the frosting is all one piece.
Now I say this is seriously so easy, and it really is. But it does take a lot of practice to get it right.
My first cakes like this were sorry to look at, but I kept trying and now I can whip one out in less than an hour.
Don’t give up!! They are so fun to do, and believe me, everyone loves them!!!
After you get all the way around the cake with your lines, add a decorative border to the top of the cake as a finisher. I usually do a backwards S using metal tip #18.
Each time you do another S, you need to make sure the tip is under the last one. By starting under the frosting, it keeps it looking like one giant strip of frosting.
You could also just do a shell border or even a star border on this banana cake.
After all that hard work, you deserve a GIANT slice of frosted banana cake!
Yes, I know, that after putting all that time into making it pretty, you will feel kind of sad to make the first cut.
Believe me, it gets easier with each cake you do.
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*If your cake pan is 8 inches by 1 inch, use one cake mix and half of the rest of the ingredients. Divide it into 2 pans, so it doesn't overflow in your oven. ***You can also just bake one cake layer in a 9x13 pan for 30 minutes. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Chocolate Chip Banana Cake with Honey Peanut Butter Frosting
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
14 Serving Size:
1
Amount Per Serving:Calories: 684 Total Fat: 31g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 88mg Sodium: 688mg Carbohydrates: 100g Fiber: 4g Sugar: 64g Protein: 9g
Little Mommy Kim says
April 23, 2012 at 1:51 AMThis looks absolutely amazing! I love it! Both the look and the ingredients!
Ashley says
September 8, 2013 at 5:35 PMYes it does!!!!!!!!!!!!!!!!! YUM!!!!!!
Mama J says
April 23, 2012 at 2:36 AMOh my goodness….. STUNNING.
Gotyourholidayon says
April 23, 2012 at 6:00 AMI couldn’t help it. I had to Pin it. Darn diet.
Sophie says
April 23, 2012 at 6:45 AMWOW that looks DELICIOUS! And beautiful with all the pipework! I’d love if you linked this up to my Sweet Saturdays link party this week! Thanks!
http://lacreativitedelafille.blogspot.com/
thesubjectivist says
April 23, 2012 at 9:40 AMI think its going to take me seven more lives to produce something as perfect as that cake. I’m gawking at your photographs in admiration!
Winnie says
April 23, 2012 at 11:08 AMAMAZING looking cake!!
You are a master in decorating
I must pin-it – so I’ll keep dreaming …
Ashley @ Kitchen Meets Girl says
April 23, 2012 at 12:29 PMThis is gorgeous!! Somehow, I got roped into making a (small) wedding cake next month, and I’m seriously about to stroke out over it. The basket weave it my favorite technique, so that’s probably what I’ll use…but you’re right, there’s really no way to charge appropriately for the amount of time/stress it takes to decorate!
I could definitely take a big slice of this cake right now! It looks perfect!
Hayley says
April 23, 2012 at 1:30 PMOMG, this cake is BEYOND gorgeous, Jocelyn! I LOVE banana and the frosting looks incredible! You did an outstanding job–bravo! 🙂 Also, when I did custom cupcake/cake orders I would always FREAK.OUT. I am SO bad about stressing around baked goods for others. What if the frosting melts? What if they got baked too long? What if there’s not enough sprinkles on one cupcake but more on another? The dumb things you think when cupcakes are stressing you I guess!
Dorothy @ Crazy for Crust says
April 23, 2012 at 1:33 PM1. That’s gorgeous. 2. It’s super amazing. 3. It sounds so delicious I’m drooling and because it’s bananas and peanut butter, it counts as breakfast, right? 4. LOVE IT!!!
Michele {The Scrap Shoppe} says
April 23, 2012 at 1:38 PMJoceyln! This looks AMAZING!!! And it looks so fun and fresh for summer. Thanks for sharing your tips! 🙂
CookieCrazedMama says
April 23, 2012 at 1:57 PMToo funny! I was just searching for a recipe to use up my brown bananas! This looks delicious!
Aimee says
April 23, 2012 at 2:05 PMJocelyn, you are so stinking talented! I always wondered how to do the weave, I’m totally going to try it! Thanks 🙂
4Sisters says
April 23, 2012 at 2:08 PMBanana cake with peanut butter frosting?! Serious deliciousness 🙂 I never knew that the basket weave technique was that simple. I might have to start practicing…
Becca @ Crumbs and Chaos
MissCandiquik says
April 23, 2012 at 2:24 PMbeautiful! Yes, until you make many of these treats/cakes yourself, you really have no appreciation of the time spent! Thanks for the tutorial though, you’re right, it is much easier than it looks!
Nat says
April 23, 2012 at 2:31 PMGorgeous! Happy Belated Birthday! 🙂
nat
Jane and Lorraine says
April 23, 2012 at 3:30 PMI love basket weaving as well, this is a great looking cake. I feel the same way, I rather do it for fun or family, when its a order and the pressure is on, its not as fun. 🙂
katievaz says
April 23, 2012 at 3:44 PMThis is a really beautiful cake 🙂 and it sounds delicious!
Holly says
April 23, 2012 at 5:28 PMOkay, just a few things…
1. Great minds think alike, and I posted a banana cake today too!
2. YOURS is GORGEOUS!!!
3. I LOVE that you showed how to do the basket weave. I’ve always wanted to try it out on a cake!
Awesome, awesome job Jocelyn! 🙂
cakewithlove.me says
April 23, 2012 at 1:58 PMThis cake is gorgeous, I am so glad you posted photos how to decorate it, I plan baking a cake for my birthday next week, I plan using this technique.
Cassie/Bake Your Day says
April 23, 2012 at 8:31 PMThis is so gorgeous, I just don’t think I have the patience to make such an intricate design. I love the look, though and these flavors are my favorite. Love this!
LoveFoodCookFood says
April 23, 2012 at 10:39 PMThat looks absolutely amazing! I love it. 🙂
Mackenzie says
April 24, 2012 at 1:17 AMBeautiful cake! WOW! 🙂
Mindie Hilton says
April 24, 2012 at 1:49 AMOh baby that looks so darn good. I just ate a big dinner and you have me drooling.
Maria says
April 24, 2012 at 2:56 AMWhat a BEAUTIFUL cake!!!! The weaving (frosting) is beautiful, I always wondered how it’s done and now I know! You did an awesome job on it!
baking.serendipity says
April 24, 2012 at 3:34 AMThis is so pretty! A honey pb frosting sounds delicious…and it looks fantastic! I’m a total perfectionist too, and I cannot even imagine decorating cakes for others! I critique myself so much in practice, I’m often ready to give up.
Our Delightful Home says
April 24, 2012 at 11:36 AMAmazing job & Great tutorial! I would also love for you to link up to my Linky Party via http://ourdelightfulhome.blogspot.com/2012/04/live-linky-party-11.html
PS: I am your newest Linky Follower!
Mrs. Delightful
http://www.ourdelightfulhome.blogspot.com
Recipes We Love says
April 24, 2012 at 12:11 PMThis is gorgeous!!! I found you on Rook No 17 party and wanted to tell you how beautiful and delicious your cake looks!!!
Amber
http://www.recipeswelove.net
Debbie says
April 24, 2012 at 5:46 PMThis is GORGEOUS!! I have yet to try a cake for all of the reasons you listed…not even for myself!! You are so talented. 🙂
Debbie @ Life Is Sweets
Carrie Burrill says
April 24, 2012 at 6:18 PMLove love love love this!! You are very talented. Not only does it look great but what a great combo of flavors!
Lisa @ Flour Me With Love says
April 25, 2012 at 1:17 AMThis looks beautiful, and the recipe sounds divine! Thanks so much for sharing at Mix it up Monday 🙂
[email protected] says
April 27, 2012 at 7:22 PMYour cake looks beautiful and SO yummy! Thanks for sharing. I found you from TidyMom’s link up.
The 21st Century Housewife© says
May 1, 2012 at 7:55 AMThank you for a wonderful tutorial on basket weave frosting! I never thought it was something I could do, but I really think I can now! Your cake sounds absolutely scrumptious, as well as looking just beautiful! Visiting from Rook No 17 🙂
Our Pinteresting Family says
May 1, 2012 at 7:38 PMThat cake looks amazing. What a wonderful tutorial you have shared! Megan
Dana says
August 6, 2012 at 6:53 PMI am using a 13 x9 cake mix. Do I still put it in a smaller pan?
The Denny Family says
August 16, 2012 at 12:36 PMI wondered that same thing… I’m guessing with a standard cake mix you are going to get 2 8″ cakes. or you can make in a 13×9. I’m going to try an 8″ pan and some cupcakes and hope it turns out ok!
Jocelyn says
August 21, 2012 at 12:17 AMThe recipe is for one cake layer. If you want it to be layered, you need to double the ingredients!!!
jILLiAN g. says
August 20, 2012 at 6:39 PMThe cake instructions don’t seem to include two ingredients – baking soda and cinnamon.
Also, the instructions say to use 1 8-inch cake pan, but this is obviously a 2 layer cake. Am I missing something?
Jocelyn says
August 21, 2012 at 12:19 AMThe ingredients will make a one layer cake! If you want a double cake, you would need to double the ingredients. Thank you for catching the recipe mistake, I will fix that right away!!!
foodshaken says
September 20, 2012 at 1:09 PMThis looks great! But, I’m confused. I’m planning on making this in a 9×13, so do I need to double the recipe.
Jocelyn says
September 20, 2012 at 2:22 PMIf you are only making a single layer 9×13, just make it as is. No need to double anything:-)
Mary says
November 17, 2012 at 4:51 PMThis did not turn out at all. First of all there is no way you can fit all the cake ingredients in an 8″ pan. It was spilling over so I poured it into a 9″ and it barely fit on there. Then after almost 50 minutes in the oven it was still not done in the center and it came out with the middle sunk in. I made two separate batches cause I intended to stack and make a double layer and they both turned out like that. Very disappointed! I was making it for an event tomorrow and now I have nothing!!
Jocelyn says
November 17, 2012 at 9:33 PMI am so sorry to hear that this recipe did not work for you. I have made it several times, and had a few others that have made it too without any problems. The pan I use for each layer is the wilton 8 inch round cake pan that is 2 inches deep. How deep is your pan? One cake mix should only fill the pan about 3/4 full. Again I am very sorry that the cake didn’t work for you.
Shannae says
November 22, 2012 at 2:13 AMI just made this tonight…major fail! While I am far from an amateur this one just didn’t work for me. I doubled the recipe to make two 9″ cakes and I may have overfilled the pans. However the frosting turned out AMAZING! My husband just wanted to dip the broken cake into it. I told him he’d have to wait because it had to LOOK pretty too 🙂
Jocelyn says
November 24, 2012 at 9:43 AMI am really sad to hear this didn’t turn out for you. How long did you bake it for? I have made it several times without any problems in an 8 inch Wilton pan. The frosting is the best part though:-)
Stephanie says
February 12, 2013 at 12:11 AMAfter pinning this amazing cake months ago I finally decided to make this yummy cake tonight. I did not double the recipe and I wa able to make the double layer cake no problem. My frosting for some reason came out kinda runny but next time I think I jut need to use less water and a little more powdered sugar. Even with the runny frosting this cake tastes sooooo good. Thanks for this great cake recipe!
Jocelyn Brubaker says
February 12, 2013 at 12:52 AMI am so glad to hear that the cake worked for you. I am curious about your frosting…it shouldn’t have been runny at all. In fact the peanut butter should make it thicker. I usually add most of my water or milk after I have all the sugar in so I can watch the consistency!
Stephanie says
February 12, 2013 at 11:46 AMYou know what, I did use my ninja to mix it. I’m thinking maybe it just got blended to much. Either way the cake tasted great and my husband loved it!
Laura says
February 18, 2013 at 2:50 PMThis recipe sounds delicious, but I wish I had read the comments prior to making it. The recipe calls for a pan which is clearly not a standard pan. Against my better judgement, I actually doubled this recipe and put it in two standard 9 inch round cake pans. Within 5 minutes of putting it in the oven, it baked over and made a horrible mess of my oven.
The recipe should be corrected to say that this makes one layer of an 8 inch x 2 inches tall pan, or two standard 9 inch round pans, or a standard 9×13. The instructions are very misleading.
However, I must add, the cake smells amazing! I haven’t tried it yet, but can’t wait!!
Jocelyn Brubaker says
February 18, 2013 at 11:02 PMI am so sorry to hear that it made such a mess. There was a note on the recipe regarding what size pans to use. I went in and moved this note, so it is more noticeable for anyone reading the recipe. I even made the cake again tonight to see if something was wrong, but all the batter fit in my 8×2 baking pan just fine. My guess is that your 9 inch pan is not as deep…I would recommend never filling any size pan more than 3/4 full so it doesn’t spill over. Again I am truly sorry it spilled over for you. Hopefully you enjoy the cake anyway!!!
Laura says
February 19, 2013 at 10:54 AMThanks for the reply Jocelyn. In reading the other comments, it sounds like several of us used 9 inch x 1 inch pans, which are the only round pans I’ve ever used. The only other round pans I have are springform. Would those work?
I have some other bananas sitting in a paper bag to brown, and then I’ll try again, probably making two layers without doubling the ingredients. I was so disappointed that the cake didn’t turn out, as it smelled amazing!!
Jocelyn Brubaker says
February 19, 2013 at 10:51 PMI am so glad that we were able to determine the problem. I will definitely keep the pan size in mind with any other cakes I post. Definitely try it again, but this time just make the one recipe and divide it between your pans. Your baking time will be closer to 30 minutes I would imagine, but keep an eye on it. I hope you love it as much as we do!!!
Dana says
March 14, 2013 at 8:14 PMI found you several months ago via Pinterest. I have taken this cake to several events and now get requests for it. I just follow the recipe and put it in a 13 x 9 pan (none of this fancy decorating for me). Just wanted to say thanks for the great recipe. My coworkers and family adore it!
[email protected] says
April 13, 2013 at 9:13 AMOH MY…..This looks gorgeous and sounds so delicious!! (You must have so much patience for the basket weave!) One day…one day, I will sit down and make one because I always admired how beautiful it looks!
Jocelyn Brubaker says
April 13, 2013 at 9:23 AMThank you 🙂 It is seriously the easiest thing to do…it just looks so impressive. You should definitely give it a try sometime…I know you would rock it!!!
Donna says
April 21, 2013 at 3:15 PMThis cake recipe was so amazingly delish! Took to a church dinner & had many raves. Followed exactly & This recipe made 2 8inch round cakes. The frosting recipe was just enough to thinly layer between the two cakes & the remaining cake. I only added 2 1/2 cups of powdered sugar & a couple more tsp of water as it got pretty thick. My husband is not much of a cake lover & got 2 thumbs up from him. Now, My favorite go to cake!!! Thanks for posting!!!!
Jocelyn Brubaker says
April 21, 2013 at 4:55 PMI am so excited to hear that your cake turned out and had so many people like it!!! Thank you for letting me know 🙂
Orsi Burley says
August 28, 2013 at 8:42 AMHello there,
It looks absolutely fab. But can I use honey instead of the 4 cups of sugar?
Thank yo very much for your reply!
x
Jocelyn Brubaker says
August 28, 2013 at 8:59 AMNo you can’t take the powdered sugar out of the frosting…it just wouldn’t work. Sorry.
Trisha says
January 27, 2014 at 3:23 PMThis recipe looks amazing! I’ve been wanton to try it for a while and decided I will tonight. Thought about making cupcakes instead. How long would you recommend baking them for? Thanks!
Jocelyn Brubaker says
January 27, 2014 at 5:01 PMI would bake them about 20-24 minutes. You will have to check with a toothpick to see when it is done. Let me know how you like them!
Trisha says
February 3, 2014 at 2:50 PMThank you! The cupcakes turned out perfect and were a big hit at work! YUM!
Kimberly says
February 16, 2014 at 5:22 PMI doubled my recipe because this was supposed to make one round cake. I take it from the mess in my oven, it was supposed to make one set of round cakes?
Jocelyn Brubaker says
February 16, 2014 at 11:18 PMThe recipe is for one cake made in one 8 inch by 2 inch round cake pan. What size pan did you use?
karen lucas says
March 19, 2014 at 9:20 AMi will try to make this cake looks yumm and cute.
CCMCCART says
April 12, 2014 at 1:40 AMJust saw this today, best tutorial I’ve seen yet on this subject. I’m thinking to use it for a carrot cake with cream cheese frosting. Should work out nicely. Thank you for the information. CHEERS, CC
ashley says
June 15, 2014 at 5:46 PMi just made this recipe too and theres no way that all fits in one pan. i did not double it and i have to over filled 8 inch pans. i scooped some batter out after reading theae comments so i guess we wull see in 38 min
Patty says
June 27, 2014 at 10:59 PMI doubled this also and ended up with 3 8×2 layers…this was a awesome cake…was cause the family devoured it!!
Mimi says
July 14, 2014 at 11:03 PMHello, your cake looks amazing. Thanks for sharing. Well I didn’t read the comments here. There us no way it will fit a 8in. I have Wilton, do I had to use 3 9 in since I doubled the batch. It’s in oven, so far looks good. Can’t wait to taste it. Thank you
kim says
November 27, 2015 at 7:15 AMI made this cake for Thanksgiving and everyone loved it . I have to make another one this weekend. It was easy to make .
Jocelyn says
November 27, 2015 at 9:55 AMI am so glad to hear it was such a hit, and that you thought it was easy to make 🙂
Megan says
August 27, 2016 at 8:00 PMSorry if this has been asked before, but if I want to make cupcakes, how should I adjust the bake time and temp? Thanks!!
Jocelyn says
September 7, 2016 at 9:26 AMI have never made these as cupcakes, so I’m not quite sure of the baking time. I would try 350 degrees and bake for 20-25 minutes. Start checking them with a toothpick inserted in the center and take them out when the toothpick only has a few crumbs on it. I hope that helps.
Taylor says
June 11, 2019 at 11:54 AMI’m sure it’s in the comments somewhere, but how long would I cook it if I were using two 8-inch x 1-inch pans to make a double layer cake? And so you’re saying with that I still use 2 cake mixes and normal ingredients or do I half everything? Thanks! Can’t wait to make this for my boyfriend’s graduation tonight 🙂
Jocelyn says
June 11, 2019 at 8:29 PMIf you are using an 8×1 inch pan, only use one cake mix and half the other ingredients. Then divide it in the two pans to bake. The bake time may be slightly different too, so you will want to watch it carefully. I hope that helps and that you and your boyfriend enjoy the cake.