Peanut Butter Chocolate Banana Cake– 3 large or 250g bananas brown and mashed– 1 ½ cups or 190g cake flour– ⅔ cup or 70g dutch process cocoa– 1 ½ tsp baking soda– 1 cup or 215g brown sugar– ½ cup or 105g granulated sugar– 3 large egg– ¾ cup or 160g canola oil– ½ cup or 125g peanut butter– Peanut Butter Cream Cheese Frosting– 1 stick or 113g butter softened– 1 package or 226g cream cheese– 2 cups or 260g powdered sugar– 2-3 tablespoons peanut butter– ¼ tsp fine sea salt– 1 tsp pure vanilla extract– Halva crumbles optional
Grease and flour two 8-inch round pans. Heat the oven to 350 F. Mix the mashed banana, eggs, oil, and sugars in a bowl. Whisk in peanut butter, salt, soda, and vanilla.
STEP 1 .
Mix cocoa and flour just until combined. Split the batter between the pans. Bake the cake for 35 minutes until a cake tester comes out clean or the top springs back.
Cool the cake layers before frosting: Press the cream cheese into the bowl repeatedly with a rubber spatula to smooth it. Beat in butter until just combined.
Add powdered sugar, vanilla, salt, and peanut butter and beat until creamy. Cut cakes in half lengthwise with a bread knife or cake leveler. Put together.
Make a bottom layer of cake and spread a few tablespoons of frosting on it. Add halva crumbles if desired. Flip a top layer so the inside of the cake is on top for the second.
Combine frosting and halva. Add the upside-down second cake top to the third layer. Sprinkle crumbles over frosting. The top layer will be the other cake's bottom.
Spread frosting, add crumbles. Cake lasts several days in an airtight container. If you used halva, it may leak but taste fine.