Step 1

Preheat oven to 350 degrees. Coat a 9 x 13 baking pan with nonstick baking spray. Set aside.

Step 2

In a large mixing bowl, whisk together flour, baking soda and salt. Set aside.

Step 3

In a separate bowl, use and electric mixer to beat butter and both sugars until creamy smooth – approximately 3 minutes.

Step 4

Add eggs, one at a time, beating after each addition until incorporated. Scrape down the sides of the bowl with a spatula as needed.

Step 5

Beat in mashed bananas and vanilla extract.

Step 6

Reduce mixer speed to low. Alternate between adding 1/2 cup of buttermilk and 1 cup of flour mixture in 3 separate batches, beating after each addition until just combined. Avoid overmixing.

Step 7

Coat mini chocolate chips with 1 tablespoon of flour then gently stir them into the cake batter with a spoon until evenly distributed.

Step 8

Pour batter into your greased 9×13 pan then smooth the top with a spatula.

Step 9

Bake for 40 to 45 minutes or until a tester inserted into the center comes out clean.

Step 10

Remove cake from the oven and place in the freezer for 45 minutes to cool before frosting with peanut butter cream cheese. Note: if you do not have room in the freezer, place cake in the refrigerator until cooled completely.

Step 11

Beat butter and peanut butter with an electric mixer until smooth and creamy.

Step 12

Add cream cheese and continue beating until combined, scraping down the sides of the bowl with a spatula as needed.

Step 13

Beat in vanilla.

Step 14

Reduce mixer speed to low then add salt and powdered sugar. Beat until combined then increase mixer speed to high and beat until fluffy – approximately 2 minutes.

Step 15

Slather frosting on cooled cake then slice and serve. For pristine slices, wipe the knife blade clean with hot water after each cut.

Step 16

Cover and store frosted cake in the refrigerator up to 5 days.