Peanut Butter Banana Cake Recipe is a delightful dessert that combines the rich, creamy flavor of peanut butter with the natural sweetness of bananas.
This Peanut Butter Banana Cake Recipe is moist and flavorful, thanks to the blend of ripe bananas and smooth peanut butter in the batter.
It’s often enjoyed as a dessert or snack and can be made even more indulgent with a peanut butter or cream cheese frosting.
Perfect for any occasion, this Peanut Butter Banana Cake Recipe offers a unique twist on traditional banana bread, making it a favorite among both kids and adults.
This Peanut Butter Banana Cake Recipe is sure to impress. It’s a perfect blend of nostalgia and indulgence, making it a go-to recipe for many occasions.
How To Prepare Peanut Butter Banana Cake Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Serving Size: 12 slices
Kitchen Utensils
- 2 Mixing bowls
- 1 Whisk or electric mixer
- 1 Measuring cup and spoons
- 1 Spatula
- 1 9-inch round or square cake pan
- 1 Cooling rack
- 1 Electric hand mixer or stand mixer (optional)
Ingredients
For the Cake:
- 2 ripe bananas (mashed)
- 1/2 cup peanut butter (creamy or crunchy)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup sour cream (at room temperature)
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk with 1 tablespoon lemon juice)
For the Peanut Butter Frosting:
- 1/2 cup peanut butter
- 1/4 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed for desired frosting consistency)
Step-by-Step Instructions
1. For the Cake:
1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round or square cake pan. In a large bowl, mash the ripe bananas with a fork or potato masher until smooth. Set aside.
2. In another bowl, whisk together the flour, baking soda, and salt.
3. In a separate bowl, beat together the peanut butter, sour cream, granulated sugar, brown sugar, eggs, melted butter, and vanilla extract until smooth and well-combined.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk (or milk with lemon juice). Begin and end with the dry ingredients, mixing until just combined.
5. Gently fold in the mashed bananas. Pour the batter into the prepared cake pan and smooth the top.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
2. For the Frosting:
1. In a medium bowl, beat together the peanut butter and softened butter until creamy and smooth. Gradually add the powdered sugar and vanilla extract, beating until smooth.
2. Add 1-2 tablespoons of milk to adjust the frosting’s consistency to your liking. If you want a thicker frosting, use less milk.
3. Once the cake has completely cooled, spread the peanut butter frosting evenly over the top.
Special Notes
❖ Banana Tip: Use very ripe bananas for the best flavor and texture. They’ll be sweeter and will give your cake that perfect banana essence.
❖ Peanut Butter Preference: If you like a bit of crunch in your cake, go for crunchy peanut butter. Otherwise, creamy peanut butter works perfectly well for a smooth consistency.
❖ Buttermilk Substitute: If you don’t have buttermilk, you can substitute it with regular milk. Just add a teaspoon of lemon juice to it and let it sit for 5 minutes before using.
❖ Frosting Variations: You can adjust the frosting’s consistency by adding more or less milk. For a thicker frosting, add less milk, and for a smoother texture, add a bit more.
Nutrition Amount Peanut Butter Banana Cake Recipe
Nutrition | Amount |
---|---|
Calories | 370 |
Total Fat | 20 g |
Cholesterol | 55 mg |
Sodium | 260 mg |
Total Carbohydrates | 45 g |
Sugars | 28 g |
Protein | 8 g |
What Can I Use Instead Of Eggs If I Want To Make This Cake Vegan?
To make a vegan version of this Peanut Butter Banana Cake Recipe, you can use egg substitutes such as flax eggs or chia eggs.
To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for about 5 minutes until it becomes gel-like.
Use this mixture as a replacement for one egg. For chia eggs, use the same proportions of chia seeds and water.
Can I Make This Cake In Advance?
Yes, you can make the Peanut Butter Banana Cake Recipe in advance. Once the cake is baked and completely cooled, you can store it in an airtight container at room temperature for up to 3 days.
For longer storage, wrap the cake tightly in plastic wrap and freeze it. It can be frozen for up to 3 months. When ready to serve, thaw the cake at room temperature for a few hours and then frost as desired.
What If My Cake Is Too Dry Or Dense?
If your cake turns out dry or dense, it might be due to overmixing the batter or overbaking. To avoid this, mix the batter until just combined, and always check for doneness a few minutes before the recommended baking time.
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If you find the cake dry after baking, you can brush it with a simple syrup or milk to add moisture.
Can I Use A Different Type Of Flour?
Yes, you can use alternative types of flour, but keep in mind that it may affect the texture of the cake. If using whole wheat flour, the cake will have a denser texture and a slightly different flavor.
Gluten-free flours can be used, but you may need to combine them with a binding agent like xanthan gum or guar gum to help with texture.
It’s generally best to use a flour blend specifically designed for baking if you’re going gluten-free. Adjustments to the liquid content may also be necessary when using alternative flours.
Conclusion
Baking a Peanut Butter Banana Cake Recipe is more than just preparing a dessert; it’s about creating a comforting experience that brings joy with every bite.
This Peanut Butter Banana Cake Recipe encapsulates the nostalgic flavors of peanut butter and banana, offering a rich and moist treat that’s perfect for any occasion.
The ease of preparation combined with the delightful results makes it an excellent choice for both seasoned bakers and beginners alike.
The comfort and satisfaction of this Peanut Butter Banana Cake Recipe, and let it become a cherished part of your baking repertoire.
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Peanut Butter Banana Cake Recipe
Equipment
- 2 mixing bowls
- 1 Whisk or electric mixer
- 1 Measuring cup and spoons
- 1 Spatula
- 1 9-inch round or square cake pan
- 1 Cooling rack
- 1 Electric hand mixer or stand mixer (optional)
Ingredients
For the Cake:
- 2 ripe bananas mashed
- 1/2 cup peanut butter creamy or crunchy
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup sour cream at room temperature
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk or milk with 1 tablespoon lemon juice
For the Peanut Butter Frosting:
- 1/2 cup peanut butter
- 1/4 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk as needed for desired frosting consistency
Instructions
For the Cake:
- Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round or square cake pan. In a large bowl, mash the ripe bananas with a fork or potato masher until smooth. Set aside.
- In another bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, beat together the peanut butter, sour cream, granulated sugar, brown sugar, eggs, melted butter, and vanilla extract until smooth and well-combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk (or milk with lemon juice). Begin and end with the dry ingredients, mixing until just combined.
- Gently fold in the mashed bananas. Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the Frosting:
- In a medium bowl, beat together the peanut butter and softened butter until creamy and smooth. Gradually add the powdered sugar and vanilla extract, beating until smooth.
- Add 1-2 tablespoons of milk to adjust the frosting’s consistency to your liking. If you want a thicker frosting, use less milk.
- Once the cake has completely cooled, spread the peanut butter frosting evenly over the top.