Elvis-Inspired Chocolate Banana Cake with Peanut Butter Cream Cheese Frosting

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Generously grease two 8-inch round baking pans with cooking spray to ensure easy cake removal later.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour, white sugar, whole wheat flour, cocoa powder, baking powder, baking soda, and salt until well combined.
3. 3

   In a separate bowl, stir together the mashed bananas, buttermilk, egg whites, applesauce, whole egg, and vanilla extract until smooth and well blended.

4. 4

   Gradually add the wet ingredients to the flour mixture, stirring gently until just combined. Don't overmix – a few lumps are perfectly fine and will ensure a tender cake.

5. 5

   Divide the batter evenly between your prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The cakes should spring back lightly when touched.

6. 6

   Allow the cakes to cool in their pans for 30 minutes. This prevents them from breaking when you remove them from the pans.

7. 7

   While the cakes cool, beat together the softened cream cheese, peanut butter, confectioners' sugar, and vanilla extract with an electric mixer until smooth and creamy.

8. 8

   Run a knife around the edges of the cooled cakes, then invert onto a lightly greased baking sheet. Tap gently to release. Place one layer on your serving plate and spread frosting on top, then add the second layer.

9. 9

   Frost the top and sides of the assembled cake with the remaining peanut butter cream cheese frosting. Garnish with fresh banana slices just before serving for the perfect finishing touch.