Banana and peanut butter cake recipe is a rich, moist dessert made with mashed ripe bananas, creamy peanut butter, butter, sugar, eggs, and flour, combined to create a soft, flavorful cake.
The banana and peanut butter cake recipe is sweet, nutty, and comforting, offering a balance of banana’s natural sweetness and peanut butter’s creamy taste.
This banana and peanut butter cake recipe can be made at home in the kitchen using standard baking utensils, a mixing bowl, and an oven. Preparation takes about fifteen minutes, and baking requires around forty-five minutes.
Frosting with peanut butter and powdered sugar adds extra richness. Following the steps carefully results in a delicious, tender cake ready to enjoy.
Why You’ll Love This Banana And Peanut Butter Cake
This banana and peanut butter cake recipe combines the natural sweetness of ripe bananas with the rich, creamy taste of peanut butter, creating a soft, moist texture in every bite.
The banana and peanut butter cake recipe is slightly sweet, nutty, and comforting, satisfying both banana and peanut butter lovers. The peanut butter frosting adds a smooth, indulgent layer that complements the cake perfectly.
It is easy to make at home with simple ingredients, fills the kitchen with inviting smells, and provides a treat that can be enjoyed for dessert, snack time, or sharing with family and friends.
Details Of Banana And Peanut Butter Cake Recipe
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Course: Dessert
Cuisine: American
Calories: 400
Yield: 10 servings
What You’ll Need For This Recipe
Kitchen Utensils
- Mixing bowls (2–3)
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- 9-inch round cake pan
- Cooling rack
- Small saucepan or microwave-safe bowl (for softening peanut butter if needed)
Ingredients
For the cake:
- ½ cup smooth peanut butter
- 1 cup light brown sugar, packed
- 1½ cups mashed ripe bananas (about 3 medium bananas)
- 1 large egg
- ½ cup unsalted butter, softened
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ⅓ cup buttermilk or milk
- ½ teaspoon salt
- 2 teaspoons vanilla extract
For the peanut butter frosting:
- ½ cup creamy peanut butter
- 1 cup unsalted butter, softened
- 2–3 tablespoons heavy cream or milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
How to Make Banana And Peanut Butter Cake
1. Heat the oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it and lightly dusting with flour, or line it with parchment paper.
2. In a large bowl, beat together the softened butter and peanut butter until smooth. Add the brown sugar and mix until light and fluffy. Stir in the mashed bananas, egg, and vanilla extract until fully incorporated.
3. In another bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet mixture gradually, alternating with the buttermilk. Start and finish with the flour mixture, stirring gently until just combined. Avoid over mixing.
4. Pour the batter into the prepared pan and smooth the top. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes, and then transfer it to a wire rack to cool completely.
5. To make the frosting, beat the softened butter and peanut butter until creamy. Slowly add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract and 2 tablespoons of milk or cream, beating until light and fluffy. Add more milk or cream if needed to reach the right consistency.
6. Once the cake is fully cooled, spread the frosting over the top and sides using a spatula. Slice and serve. Store any leftovers in an airtight container at room temperature for 2–3 days or in the refrigerator for up to a week.
Notes: Use very ripe bananas for natural sweetness and moisture. For extra flavor, lightly toast the peanut butter before mixing. Ensure the cake is fully cooled before frosting to prevent melting.
You can bake this recipe as a loaf, round cake, or cupcakes, adjusting baking time accordingly. Store in an airtight container at room temperature or refrigerate for longer freshness.
About This Banana And Peanut Butter Cake Recipe
This banana and peanut butter cake recipe offers a rich, moist, and tender texture with a delightful balance of flavors. The natural sweetness of ripe bananas blends perfectly with the creamy, nutty taste of peanut butter, creating a comforting and indulgent treat.
The banana and peanut butter cake recipe includes simple ingredients such as mashed bananas, smooth peanut butter, butter, brown sugar, eggs, all-purpose flour, baking soda, buttermilk, salt, and vanilla extract.
Topped with a creamy peanut butter frosting made from butter, powdered sugar, peanut butter, milk, and vanilla, every bite is sweet, nutty, and satisfying, making it a favorite for dessert or snack time.
Health Benefits
The banana and peanut butter cake recipe offers several healthy benefits when made with wholesome ingredients. Bananas are rich in potassium, vitamin C, and dietary fiber, which support heart health, digestion, and energy levels.
Peanut butter provides plant-based protein, healthy fats, and vitamin E, helping to keep you full and support muscle function.
Using natural sweeteners like brown sugar in moderation adds sweetness without overloading refined sugar. Including ingredients such as oats, nuts, or whole-grain flour in variations can further boost fiber and nutrient content.
This banana and peanut butter cake recipe can be a satisfying treat that combines taste and nourishment.
Serving Suggestion
Serve the banana and peanut butter cake recipe at room temperature or slightly chilled for the best taste and texture. Cut the cake into even slices and place on a plate for easy serving.
It can be enjoyed as a snack, dessert, or part of a casual meal. The natural sweetness of the bananas and the creamy peanut butter flavor make it satisfying on its own.
Perfect for sharing with family or friends, this banana and peanut butter cake recipe brings a simple, comforting, and homemade touch to any occasion without needing extra toppings or decorations.
Additions For Make More Delicious
✔ Chopped Nuts: Walnuts, pecans, or hazelnuts add crunch and a slightly earthy flavor that complements the sweetness of bananas and richness of peanut butter. Toasting them lightly enhances their aroma.
✔ Chocolate: Mini chocolate chips, chunks, or a drizzle of melted chocolate create pockets of gooey sweetness. Dark chocolate adds a slightly bitter contrast, balancing the cake’s richness.
✔ Dried Fruits: Raisins, cranberries, or chopped dates bring natural sweetness and chewiness, adding texture and depth.
✔ Spices: Cinnamon, nutmeg, or ground cardamom can be mixed into the batter for warmth and subtle complexity. Pumpkin pie spice works well too.
✔ Coconut: Unsweetened or lightly sweetened shredded coconut adds a tropical touch and texture. Toasted coconut adds a nutty flavor.
Tips For Making
1. Use room temperature ingredients: Butter, eggs, and milk blend more easily when not cold, helping the batter become smooth and uniform, which improves texture and rise.
2. Mix gently: Stir the batter just enough to combine wet and dry ingredients. Overmixing can make the cake dense or tough instead of soft and tender.
3. Preheat the oven fully: Starting with the correct temperature ensures the cake bakes evenly and develops a golden crust.
4. Prepare the pan properly: Grease and flour or line it with parchment to prevent sticking and make removing the cake easier.
5. Cool completely before frosting: Spreading frosting on a warm cake causes it to melt and slide off. Waiting keeps the frosting smooth and even.
6. Handle batter carefully: Pour and smooth gently to maintain air pockets, giving the cake a light, fluffy texture.
Storage Instructions
Store the banana and peanut butter cake recipe in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to 5 days to maintain freshness and flavor. If the cake is frosted, cover it loosely with plastic wrap to prevent the frosting from sticking.
You can also freeze the cake for up to 2 months by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. Thaw frozen cake in the refrigerator or at room temperature before serving.
Conclusion
This delicious and healthy banana and peanut butter cake recipe is loved by everyone who tries it. The natural sweetness of ripe bananas combined with creamy peanut butter creates a moist, flavorful cake that is both satisfying and comforting.
I make this recipe often for family and friends, and every time it is enjoyed, it brings smiles and compliments. By sharing my easy method, I hope to inspire you to try making it yourself.
Baking this banana and peanut butter cake recipe is simple, rewarding, and results in a treat that everyone can enjoy again and again.
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Banana And Peanut Butter Cake Recipe
Equipment
- Mixing bowls (2-3)
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- 9-inch round cake pan
- Cooling rack
- Small saucepan or microwave-safe bowl (for softening peanut butter if needed)
Ingredients
For the cake:
- ½ cup smooth peanut butter
- 1 cup light brown sugar packed
- 1½ cups mashed ripe bananas about 3 medium bananas
- 1 large egg
- ½ cup unsalted butter softened
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ⅓ cup buttermilk or milk
- ½ teaspoon salt
- 2 teaspoons vanilla extract
For the peanut butter frosting:
- ½ cup creamy peanut butter
- 1 cup unsalted butter softened
- 2 –3 tablespoons heavy cream or milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it and lightly dusting with flour, or line it with parchment paper.
- In a large bowl, beat together the softened butter and peanut butter until smooth. Add the brown sugar and mix until light and fluffy. Stir in the mashed bananas, egg, and vanilla extract until fully incorporated.
- In another bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet mixture gradually, alternating with the buttermilk. Start and finish with the flour mixture, stirring gently until just combined. Avoid over mixing.
- Pour the batter into the prepared pan and smooth the top. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes, and then transfer it to a wire rack to cool completely.
- To make the frosting, beat the softened butter and peanut butter until creamy. Slowly add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract and 2 tablespoons of milk or cream, beating until light and fluffy. Add more milk or cream if needed to reach the right consistency.
- Once the cake is fully cooled, spread the frosting over the top and sides using a spatula. Slice and serve. Store any leftovers in an airtight container at room temperature for 2–3 days or in the refrigerator for up to a week.