Banana-Chocolate Chip Cake with Peanut Butter Frosting
['Nonstick vegetable oil spray', '3 cups all-purpose flour', '2 teaspoons baking soda', '2 teaspoons kosher salt', '1 1/2 cups sugar', '1 cup (2 sticks) unsalted butter, room temperature', '1/2 cup (packed) light brown sugar', '3 large eggs', '1 1/2 teaspoons vanilla extract', '2 cups mashed very ripe bananas', '1 cup sour cream', '1 10-ounce bag mini chocolate chips', '2 cups creamy peanut butter', '1 1/2 cups powdered sugar', '1 cup (2 sticks) unsalted butter, room temperature', '2 1/2 teaspoons vanilla extract', 'Chocolate chips, mini chocolate chips, and chocolate kisses', 'Two 8x8x2" cake pans']
Preheat oven to 350°F. Coat cake pans with nonstick spray. Line bottom of pans with parchment; coat paper. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.
Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat just to blend. Fold in mini chips. Divide batter evenly among pans; smooth tops.
Bake cakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer to wire racks; let cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and let cool completely.
Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2-3 minutes.
Place 1 cake on a platter. Spread 1 1/4 cups frosting over. Place remaining cake on top. Cover top and sides of cake with remaining frosting. Garnish with chocolate chips and kisses. DO AHEAD: Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.
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