This is a wonderfully rich and moist cake for any occasion.
We chose Peanut Butter because it is loved in our home. But it is optional.
Serves 8-12

Cake:                                                  Frosting:
1 C. sugar                                           1/2 C. peanut butter
2 C. flour, sifted                                   4 Tblsp. butter, softened
1 1/2 tsp. baking soda                         1 tsp. vanilla
1 tsp. baking powder                           1/4 C. cocoa powder
1/3 C, cocoa powder                           3 C. powdered sugar
Pinch of salt                                         1/2 C. warm water
2 large very ripe bananas, mashed
1 C. canola oil
1/2 C. chocolate milk
3 eggs whisked

Heat oven to 350°. Grease two 9-inch cake pans; set aside.

In a large bowl, whisk together the first 6 ingredients. Add the last4 ingredients.

Using an electric mixer,beat until thoroughly combined, scraping sides of bowl.

Evenly pour batter into prepared pans. Bake for 29-32 minutes or until a toothpick inserted in the center comes out
clean.

Allow cake to completely cool before putting on the frosting.

To make the frosting, beat together the peanut butter and butter in a large bowl. Add vanilla and cocoa powder. Gradually beat in powdered sugar and water.

If the frosting is too thick for your liking, add extra water only one tablespoon at a time.

Spread top of one cooled cake layer with frosting; top with second layer, and frost the sides of cake.

If desired, decorate the top with sliced bananas. Serve.

Refrigerate leftovers covered in plastic wrap.

This cake was so loved that there wasn’t much left over in our house.