Banana Cake

1. Preheat the oven to 350F. Grease all sides and line the bottom of two 8″ round cake pans. Wrap in cake strips if you have them! 
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt and set aside.
3. In a large mixing bowl, whisk together the butter and sugars.
4. Then whisk in the sour cream, eggs, vanilla, and banana.
5. Pour in half of the dry ingredients and whisk to combine. Then mix in the milk.
6. Use a rubber spatula to gently mix in the rest of the dry ingredients.
7. Split the batter between the two cake pans and spread it even.
8. Bake for 35-40 minutes. Test with a toothpick for doneness. 
9. Allow the cakes to cool in their pans for about 30 minutes, then release from the pans and chill for about an hour before frosting. *See notes for baking the cakes a day ahead.

Peanut Butter Chocolate Frosting

1. In a large mixing bowl using a hand or stand mixer with the paddle attachment, mix the butter until smooth.
2. Scrape down the bowl and add in the peanut butter. Mix again until smooth.
3. Scrape down the bowl and mix in the powdered sugar, one cup at a time, followed by the sifted cocoa powder.
4. Mix in the vanilla and milk at the end. Add more milk as needed, depending on how thick the frosting is.
5. Once the cake has completely cooled, frost the cake to your liking. No need to add a crumb coat! Just one layer of frosting and you’re good to go. 
6. Sprinkle with chopped nuts or sprinkles and enjoy!