Banana Cake with Peanut Butter Chantilly is a lighter take on banana bread, speckled with bittersweet chocolate and topped with peanut butter white chocolate chantilly.
Use a pastry brush to apply butter to the bottom and sides of a 9-inch tart pan and dust with a tablespoon of butter, tapping out any extra. Place the prepared pan on a sheet pan.
Using a whisk, combine flour, baking soda, baking powder and salt in a medium bowl.
In a separate bowl combine mashed bananas, buttermilk, and vanilla.
Add butter and sugar to the bowl of your stand mixer and using the paddle attachment, beat until light and fluffy.
Add the eggs one at a time and continue to beat. Scrape down the sides of the bowl as needed.
Add the flour mixture in thirds, alternating with the banana mixture - ⅓ flour mixture, ½ banana mixture - repeat, ending with the flour mixture. Beat until fully incorporated.
Fold in chocolate chips.
Transfer to the pan and use an offset spatula to smooth the top.
Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
Remove from the oven and allow the cake to cool in the pan on a wire rack for about 10-15 minutes. Invert on a wire rack to cool completely, if using immediately. Or wrap in plastic wrap and aluminum foil, while still warm, and store in freezer until needed.
To make the chantilly:
Heat the peanut butter to soften and combine with the melted white chocolate.
Whip the cream to soft peaks.
Fold in the peanut butter chocolate mixture until uniform.
Assembly:
Fit a plain tip in a piping bag and fill with the chantilly.
Pipe kisses onto cake and sprinkle with shaved chocolate and crisp pearls.