Peanut Butter Chocolate Chip Banana Cake Recipe

Preheat the oven to 350F/177C and grease and line two 8” baking pans.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set the dry ingredients aside. In another medium bowl, mash the bananas until they look almost pureed (small chunks are ok). Set the bananas aside.
300 grams all-purpose flour spooned and leveled, 1/2 tsp baking soda, 2 tsp baking powder, 1/2 tsp salt, 375 grams ripe bananas mashed (3 very large or 4 medium bananas)
In a large bowl, whisk together the eggs and sugars until the mixture is smooth. Add in the greek yogurt and oil, whisking them in until they’re fully incorporated. Add the vanilla and bananas to the mixture and whisk until they’re fully combined. Add in the dry ingredients and mix until the flour is just barely incorporated. Then fold in the chocolate chips.
2 large eggs room temperature, 200 grams granulated sugar, 100 grams light brown sugar lightly packed, 113 grams sour cream or Greek Yogurt, 120 mL canola oil, 1 tsp vanilla extract, 170 grams chopped dark chocolate or chocolate chips
Pour the cake batter in the prepared pans and bake for 25-30 minutes, until lightly browned and springs back when you press on it.

In a small pot, heat the cream over medium-low heat just until it begins simmering. Pour it into a larger bowl over the chocolate chips and cover it for 1-2 minutes.
240 mL heavy whipping cream, 340 grams dark chocolate chips
Then slowly stir until all of the chocolate is melted and combined with the cream. Cover it allow it to cool while the cake cools.

Bring a small pot with 1/2 cup of water to a boil and lower the heat to simmer.
Place the egg whites and granulated sugar in the bowl of a stand mixer and place the bowl over the simmering water for 5-10 minutes, whisking intermittently until the granulated sugar is completely dissolved.
4 large egg whites room temperature, 200 grams granulated sugar
Once the sugar is dissolved, remove the bowl of egg whites from the heat. Use the whisk attachment to beat the egg whites with the sugar. Beat for 7-10 minutes on high speed and then lower the speed to low-medium.
Slowly add 2 Tbsp of butter in at a time. Wait for the butter to incorporate before adding the next chunk. Once all the butter is added, turn the mixer up to high speed for a few seconds, until it comes together.
227 grams unsalted butter room temperature
Then use a rubber spatula to scrape the edge of the bowl. Add the peanut butter, vanilla bean paste (or extract) and salt and beat until it's fully combined.
120 grams creamy peanut butter, 1 tsp vanilla bean paste or extract, 1/8 tsp salt

Once the cake has cooled completely, use a large serrated knife to slice each layer in half so you have four layers.
Place a bottom layer onto a flat surface and spread a generous layer of peanut butter swiss meringue buttercream on top. Place a second layer on top and frosted with half of the dark chocolate ganache (it should be a spreadable consistency once cooled).
Repeat with the third layer and the buttercream then place the fourth layer on top and refrigerate the cake for 30 minutes.
Once the cake feels set and sturdy, lightly frost with peanut butter swiss meringue buttercream, leaving just a little left over. Then randomly place dabs of dark chocolate ganache on top and spread lightly to marble it. Don't overspread or it will all look one color. If some spots are too dark, add some more of the leftover buttercream.
Add any leftover buttercream and ganache to the top of the cake and swirl it back and forth for some texture.