Cookie Baker Lynn's blog and immediately added it to my list of things to make. I followed the recipe exactly as written (except added a little extra milk to the frosting), and it turned out perfectly. I apologize that the picture does not do it justice.
2 cups all-purpose flour
1-1/2 cups white sugar
1/2 cup butter, softened
1 cup milk
3-1/2 tsp baking powder
1 tsp salt
1 tsp vanilla extract
2 mashed bananas, about 1 cup
2/3 cup mini chocolate chips, plus more for sprinkling on the cake
1. Preheat the oven to 350. Spray 2 round cake pans with cooking spray with flour.
2. In a small bowl whisk together the flour, baking powder and salt and set aside.
3. In a large bowl, cream together the sugar and butter until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. Stir in vanilla and mashed bananas.
4. Pour batter evenly between the two cake pans. Sprinkle the mini chips over the top of the batter. Bake for 30-35 minutes, or until a toothpick inserted into the cake comes out clean.
5. Let pans cool for 10 minutes on a rack. Carefully invert layers onto the rack to finish cooling.
2 sticks of butter at room temperature
1 cup of smooth peanut butter
4 cups of powdered sugar
2-3 Tbsp milk (Original used 2 Tbsp, I used 3)
1 cup marshmallow fluff
1. With an electric mixer cream together the butter and peanut butter until it's smooth. Add the powdered sugar a cup at a time. Add as much of the milk as you need to achieve the consistency you want.
2. Place 1/3 of the frosting into a separate bowl and fold in the marshmallow fluff till completely incorporated.
3. Frost the top of the first layer with the marshmallow frosting. Top with the second layer. Frost with the rest of the frosting and sprinkle mini chips over the top, pressing them into the frosting slightly.