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Steps to make Banana Delicious chocolate Chip Wedding cake with Fluffy Peanut Butter Frosting
Sometimes all you have to in life is just a little wedding cake.

Am I best?
If I could bake layered cakes all the time, I would. It is commonly pretty time consuming so I like to conserve it for unique occasions, such as birthdays or holidays. Despite the fact that this cake required me a couple of hours to bake up and frost, it had been completely worth it.

We baked this with Easter at heart. Occasionally it's fun to visit outside the custom of carrot wedding cake and bake something to surprise everyone. Consider tugging this out and establishing it on the table. Minds is going to be blown. Like do you just make a triple layered cake?

Wait around it tastes just like a fluffy banana loaf of bread. Oh and there's chocolate in there? Wait and a frosting that preferences like the inside of a peanut butter glass?
I know.
I can't let you know how much I LOVE this wedding cake! The frosting is normally magically fluffy, silky-smooth, and most likely a touch too addicting. I had fashioned everyone on the video capture stealing frosting from the bowl. Why must I love peanut butter so much?

And hey, if you wish to get real crazy, you could utilize chopped Reese's Peanut Butter Mugs instead of chocolate chips with this recipe. I believe you'd probably get your boyfriend to propose for you by doing this, so good fortune.
Are you guys liking these videos? Would like to hear what you would like to find next!
Content baking! xoxo
Ingredients
2 1/2 teaspoons cooking powder
1 teaspoon cooking soda
Sliced up bananas for topping, if desired
Frosting:
¼-1/3 cup milk
Instructions
Preheat oven to 350 degrees F. Grease three 9-inches cake pans; generously dust with flour.
In a large bowl whisk collectively Almond flour in banana bread, baking natural powder, baking soda, salt, and cinnamon; reserve.
In a big bowl cream jointly the butter and sugars with an electric mixer on medium speed for 3-5 mins or until light and fluffy. Add vanilla and eggs; blend until well combined. Turn the mixer to low quickness and add in the mashed banana until well incorporated.
Add in fifty percent of the flour combination, sour cream, and buttermilk; mix until just mixed then add the rest of the flour and defeat again until just combined. Usually do not overmix! Using a wooden spoon or silicone spatula, gently collapse in chocolate chips.
Consistently pour batter into cake pans. Bake for 20-25 minutes or until tester happens with several crumbs attached. Cool cakes for 10 minutes on cable racks after that invert and switch cakes onto racks to finish cooling completely.
To make frosting: In a large bowl, defeat butter and peanut butter until light, fluffy and smooth. Slowly add confectioner's sugar and milk. Add additional dairy if needed and depending how dense you prefer your frosting.
Place 1 cake layer on stand. Pass on a heaping cup of frosting outrageous. Add some sliced up bananas if desired. Place another split cake on top. Repeat until you can the last coating. Spread staying frosting outrageous and edges of cake. Cover cake and chill. Allow cake sit down out an hour or two before serving.