Jenn, your cake looks beautiful. If you didn’t mention it was a 7” pan, I wouldn’t have been able to tell from the picture. How did you adjust the recipe?
I also made this cake over the weekend—9” pan, since I don’t know how to do conversions. I used bittersweet, milk chocolate, and peanut butter chips. I was worried about the texture of the chips, but, in fact, they were wonderful. Not really crunchy, but just another layer of flavor. Once you bite into them, they are actually creamy.
I could detect a hint of the banana flavor, but to be honest, I think I would prefer to make this with the Cordon Rose Banana Cake, and then ice and decorate it with the ganache and chocolate chip studs. I too prefer my banana cake to be banana-y.