The layers in this Chocolate Chip Banana Cake with Honey Peanut Butter Frosting will have you reaching for another slice in a hurry.
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.
Recipe
Chocolate Chip Banana Cake Recipe
The layers in this Chocolate Chip Banana Cake with Honey Peanut Butter Frosting will have you reaching for another slice in a hurry.
Ingredients
- 2 yellow cake mixes
- 1 ½ cups water
- ⅔ cup canola oil
- 6 large eggs
- 2 cups brown bananas, mashed (4-5 medium)
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- 2 cups mini chocolate chips
- 1 batch Best Honey Peanut Butter Frosting
Instructions
- Preheat the oven to 350°. Grease and flour 2 - 8 inch round cake pans. (Make sure they are at least 2 inches tall.)
- Combine the cake mixes, baking soda, cinnamon, oil, water, and eggs and beat on low for 1 minute. Increase the mixer speed a little bit and beat for 2 more minutes.
- Stir in the bananas and chocolate chips by hand.
- Pour the batter evenly into the prepared pans. Bake for 38 minutes. Cool in the pan for 10 minutes, then flip out on a wire rack to cool completely.
- Place one cake layer on a plate and spread frosting on top. Place the second cake layer on top and cover the entire cake with frosting.
- Top with extra chocolate chips, if desired. Cover until serving.
Notes
- If your cake pan is 8 inches by 1 inch, use one cake mix and only half of the rest of the ingredients. Divide the batter into 2 pans, so it doesn't overflow in your oven.
- You can also just bake the cake batter in 2 - 9x13 pans for 30 minutes.
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Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 684Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 88mgSodium: 688mgCarbohydrates: 100gFiber: 4gSugar: 64gProtein: 9g
Laura
This 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 9x13. 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
I 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 8x2 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
Thanks 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
I 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!!!
Stephanie
After 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
I 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
You 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!
Shannae
I 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
I 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:-)
Mary
This 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
I 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.
foodshaken
This looks great! But, I'm confused. I'm planning on making this in a 9x13, so do I need to double the recipe.
Jocelyn
If you are only making a single layer 9x13, just make it as is. No need to double anything:-)
jILLiAN g.
The 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
The 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!!!
Dana
I am using a 13 x9 cake mix. Do I still put it in a smaller pan?
The Denny Family
I 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 13x9. I'm going to try an 8" pan and some cupcakes and hope it turns out ok!
Jocelyn
The recipe is for one cake layer. If you want it to be layered, you need to double the ingredients!!!
Our Pinteresting Family
That cake looks amazing. What a wonderful tutorial you have shared! Megan
The 21st Century Housewife©
Thank 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 🙂
Lisa@BlessedwithGrace
Your cake looks beautiful and SO yummy! Thanks for sharing. I found you from TidyMom's link up.
Lisa @ Flour Me With Love
This looks beautiful, and the recipe sounds divine! Thanks so much for sharing at Mix it up Monday 🙂
Carrie Burrill
Love love love love this!! You are very talented. Not only does it look great but what a great combo of flavors!
Debbie
This 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
Recipes We Love
This 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
Our Delightful Home
Amazing 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
baking.serendipity
This 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.
Maria
What 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!
Mindie Hilton
Oh baby that looks so darn good. I just ate a big dinner and you have me drooling.
Mackenzie
Beautiful cake! WOW! 🙂
LoveFoodCookFood
That looks absolutely amazing! I love it. 🙂