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Peanut Butter Banana Cake

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This Peanut Butter Banana Cake is a moist and flavorful dessert that brings together the creamy richness of peanut butter and the natural sweetness of ripe bananas. Perfect for birthdays, afternoon tea, or any occasion, this cake is topped with a luscious peanut butter frosting.

Ingredients

Scale

For a 9×13-inch cake or two 9-inch round layers:

  • For the cake:
    • 2 cups (250 g) all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon (optional)
    • 1/2 cup (115 g) unsalted butter, softened
    • 1/2 cup (130 g) creamy peanut butter
    • 1 cup (200 g) granulated sugar
    • 1/2 cup (100 g) brown sugar, packed
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 3 ripe bananas, mashed (about 1 1/2 cups)
    • 1/2 cup (120 ml) buttermilk
  • For the frosting:
    • 1/2 cup (130 g) creamy peanut butter
    • 1/4 cup (60 g) unsalted butter, softened
    • 2 cups (240 g) powdered sugar
    • 2–3 tablespoons milk
    • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
  • Prepare the dry ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
  • Cream the butter and sugars:
    • In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  • Add eggs and vanilla:
    • Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
  • Mix in bananas and buttermilk:
    • Add the mashed bananas and mix until combined.
    • Alternately add the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Mix just until combined; avoid overmixing.
  • Bake the cake:
    • Pour the batter into the prepared pan(s). Bake for 30-35 minutes for a 9×13-inch pan or 25-30 minutes for round pans, or until a toothpick inserted into the center comes out clean.
    • Let the cake cool completely before frosting.
  • Prepare the frosting:
    • In a medium bowl, beat the peanut butter and softened butter until smooth. Gradually add the powdered sugar, milk, and vanilla extract. Beat until light and creamy. Adjust the milk to reach your desired consistency.
  • Frost the cake:
    • Spread the frosting evenly over the cooled cake. Garnish with chopped peanuts, banana slices, or a drizzle of melted chocolate, if desired.

Notes

  • For extra texture, fold in 1/2 cup of chopped peanuts or chocolate chips into the cake batter before baking.
  • This cake freezes well; wrap unfrosted portions tightly in plastic wrap and store for up to 3 months.
  • If you don’t have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and let sit for 5 minutes.

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