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Peanut Butter Banana Cake: The Ultimate Recipe You’ll Love

  • Total Time: 60 minutes
  • Yield: 12-16 servings 1x

Description

A moist and delicious cake combining the flavors of banana and peanut butter, topped with a creamy peanut butter frosting.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2–3 bananas)
  • 1/2 cup creamy peanut butter
  • 1 cup buttermilk
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 1 cup creamy peanut butter
  • 1/4 cup milk, or more as needed
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Chopped peanuts
  • Banana slices
  • Peanut butter cups, halved

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also line the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  3. In a separate large bowl (or stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
  4. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
  5. Add the mashed bananas and peanut butter to the butter mixture and beat until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. So, add about 1/3 of the dry ingredients to the wet ingredients and mix until just combined. Then, add 1/2 of the buttermilk and mix until just combined. Repeat with another 1/3 of the dry ingredients, the remaining buttermilk, and finally the last 1/3 of the dry ingredients. Be careful not to overmix!
  7. Pour the batter into the prepared baking pan and spread it evenly.
  8. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  10. In a large bowl (or stand mixer), cream the softened butter until smooth and fluffy (2-3 minutes).
  11. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start on low speed.
  12. Add the peanut butter and beat until well combined.
  13. Gradually add the milk, one tablespoon at a time, until the frosting reaches your desired consistency. Stir in the vanilla extract and salt.
  14. Beat the frosting on medium-high speed for 2-3 minutes, until light and fluffy.
  15. Once the cake is completely cool, spread the peanut butter frosting evenly over the top.
  16. If desired, garnish with chopped peanuts, banana slices, or halved peanut butter cups.
  17. Slice the cake into squares and serve. Enjoy!

Notes

  • Make sure the butter is softened for both the cake and the frosting for best results.
  • Don’t overmix the cake batter, as this can lead to a tough cake.
  • The amount of milk needed for the frosting may vary depending on the humidity and the consistency of your peanut butter.
  • Store leftover cake in an airtight container at room temperature or in the refrigerator.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes

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Find it online: https://recipesgrape.com/peanut-butter-banana-cake/