Description
This Peanut Butter Banana Cake is a moist and flavorful dessert combining the rich, creamy taste of peanut butter with the natural sweetness of ripe bananas. Topped with a luscious peanut butter frosting and garnished with fresh banana slices and crushed peanuts, this cake is perfect for any occasion and guaranteed to delight peanut butter and banana lovers alike.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 4 medium ripe bananas, mashed (about 1 ½ cups)
- ½ cup buttermilk
Frosting Ingredients
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 3 ½ cups powdered sugar
- 3-4 tbsp heavy cream (or milk)
- 1 tsp vanilla extract
Garnish
- Sliced bananas
- Crushed peanuts
- Drizzle of melted chocolate or peanut butter (optional)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper to ensure the cake does not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then add the vanilla extract and mix well.
- Incorporate Bananas: Stir in the mashed ripe bananas until fully incorporated into the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined to avoid overmixing.
- Prepare to Bake: Pour the batter into the prepared baking pan and smooth the top evenly with a spatula.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan before applying frosting.
- Make the Peanut Butter Frosting: In a large bowl, beat together the softened butter and peanut butter until smooth and creamy using an electric mixer.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing well after each addition to ensure a smooth texture.
- Finish Frosting: Add the heavy cream and vanilla extract, then continue beating the frosting until it becomes light and fluffy. Adjust the consistency by adding more cream if necessary.
- Assemble the Cake: Spread the peanut butter frosting evenly over the cooled cake using a spatula or knife.
- Garnish: Decorate the top with sliced bananas, crushed peanuts, and an optional drizzle of melted chocolate or peanut butter for added flavor and presentation.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture in the cake.
- Do not overmix the batter once adding dry ingredients to keep the cake tender.
- You can substitute buttermilk with milk plus a tablespoon of vinegar if needed.
- If frosting is too thick, add more cream or milk a teaspoon at a time until desired consistency is reached.
- Store leftovers covered in the refrigerator for up to 3 days.
- Bring the cake to room temperature before serving for the best taste.
