Peanut butter banana cake recipe is a moist, flavorful dessert that blends the natural sweetness of ripe bananas with the rich, creamy taste of peanut butter.
The cake offers a tender crumb infused with warm notes of cinnamon and nutmeg, creating a comforting, indulgent flavor. Creating peanut butter banana cake recipe and exploring new recipes is my true passion.
This peanut butter banana cake recipe specialty lies in the balance of banana softness and peanut butter richness, enhanced by ingredients like buttermilk, vanilla, and a hint of spice.
The peanut butter banana cake recipe has roots in American home baking traditions, where bananas and peanut butter became beloved staples. Step-by-step instructions will now guide through the full process.
Why You’ll Love This Recipe
You will love this peanut butter banana cake recipe for its moist, tender texture and rich, nutty flavor. The natural sweetness of ripe bananas blends beautifully with creamy peanut butter, creating a comforting taste that lingers.
Warm notes of cinnamon and nutmeg enhance the depth of flavor, while the peanut butter frosting adds a creamy, indulgent layer. The cake holds well, making it easy to slice and serve.
Baking this peanut butter banana cake recipe allows for experimentation and creativity in the kitchen, transforming familiar ingredients into a dessert that feels both familiar and special.
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
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- 9-inch round cake pan or square pan
- Measuring cups and spoons
- Cooling rack
- Offset spatula or knife (for frosting)
Ingredients
For the Cake:
- ½ cup (100 g) dark brown sugar
- ⅓ cup (66 g) granulated sugar
- 2 large very ripe bananas (about 1 cup, mashed)
- 6 tablespoons (84 g) unsalted butter, melted
- 3 tablespoons vegetable oil
- 2 large eggs, room temperature
- 1½ cups (180 g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ cup buttermilk
- 1½ teaspoons vanilla extract
For the Peanut Butter Buttercream Frosting:
- 1½ cups (420 g) smooth, creamy peanut butter
- 1½ cups (315 g) unsalted butter, softened
- 2½ to 3 cups (300 g) powdered sugar
- ¼ teaspoon salt
Instructions
Step 1: Get the oven and pan ready
Turn on your oven and set it to 350°F (175°C). Prepare a 9-inch cake pan by greasing it with butter or nonstick spray, and then lightly dust it with flour. If you prefer, line the bottom with parchment paper for easy removal later.
Step 2: Mash the bananas
Take your ripe bananas, peel them, and place them in a small bowl. Use a fork to mash them until they’re smooth and mostly lump-free. Set the bowl aside for now.
Step 3: Mix the wet ingredients
In a large mixing bowl, combine the melted butter, vegetable oil, brown sugar, granulated sugar, and the mashed bananas. Whisk everything together until the mixture looks smooth and fully blended.
Step 4: Add eggs and vanilla
Crack the eggs in, one at a time, whisking well after each addition. Then pour in the vanilla extract and mix again until the batter is creamy and even.
Step 5: Combine the dry ingredients
In a separate medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps keep the cake light and evenly textured.
Step 6: Bring the mixtures together
Add the dry ingredients to the wet ingredients in two parts, alternating with the buttermilk. Stir gently with a spatula or wooden spoon until everything is just combined. Be careful not to over mix—doing so can make the cake dense.
Step 7: Pour and bake
Pour the finished batter into your prepared pan. Use a spatula to spread it evenly across the top. Place it in the oven and bake for about 30–35 minutes. Check doneness by inserting a toothpick in the center—it should come out clean.
Step 8: Cool the cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before you frost it.
Step 9: Make the frosting
In a large bowl, beat together the softened butter and peanut butter until the texture becomes creamy and fluffy. Gradually add the powdered sugar and a pinch of salt while mixing. Keep beating until the frosting is smooth and light. You can adjust the sugar to get your preferred sweetness and thickness.
Step 10: Frost and serve
When the cake is completely cool, spread the peanut butter frosting evenly over the top and the sides, if you like. Slice it up and serve. Enjoy your homemade peanut butter banana cake!
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 |
Why My Recipe Works
My peanut butter banana cake recipe works because the ingredients are carefully balanced to create a moist, tender crumb that holds together while staying soft.
Ripe bananas provide natural sweetness and moisture, while the melted butter and vegetable oil ensure richness and a smooth texture.
The combination of baking soda, baking powder, and buttermilk gives the cake a light rise without making it dry.
The peanut butter buttercream frosting is creamy and stable, spreading easily over the cooled cake and enhancing the flavor. Every element in the recipe supports the structure, taste, and overall indulgence of the cake.
Serving Suggestions
Serve the peanut butter banana cake recipe as a delightful dessert or an indulgent afternoon treat. Slice it into generous pieces and pair with a cup of coffee, tea, or cold milk for a comforting experience.
Top each slice with fresh banana slices, a drizzle of melted chocolate, or a sprinkle of chopped peanuts to enhance the flavors.
It can also be served alongside a scoop of vanilla or caramel ice cream for extra richness. This peanut butter banana cake recipe works well for brunch gatherings, casual family meals, or simply enjoying a sweet moment at home.
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.
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.
Storage Instructions
Store the peanut butter banana cake recipe in an airtight container at room temperature for up to two days to maintain its moisture. For longer storage, refrigerate the cake for up to five days, keeping it covered to prevent it from drying out.
The peanut butter frosting may firm slightly in the fridge but can be brought back to a spreadable texture at room temperature.
For freezing, wrap the cooled, unfrosted cake tightly in plastic wrap and place it in a freezer-safe bag or container for up to two months. Thaw completely before frosting and serving.
Conclusion
This delicious and amazing peanut butter banana cake recipe is a recipe that everyone enjoys and always brings smiles after baking.
I make this peanut butter banana cake recipe often for gatherings and special moments, and each time I bake it, I enjoy the process and the taste just as much as the first time.
Sharing my easy method allows others to recreate this treat at home without hassle. I hope this peanut butter banana cake recipe inspires you to try making it yourself, experience the rich flavors, and enjoy the joy of baking something comforting and truly satisfying.
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Peanut Butter Banana Cake Recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- 9-inch round cake pan or square pan
- Measuring cups and spoons
- Cooling rack
- Offset spatula or knife (for frosting)
Ingredients
For the Cake:
- ½ cup 100 g dark brown sugar
- ⅓ cup 66 g granulated sugar
- 2 large very ripe bananas about 1 cup, mashed
- 6 tablespoons 84 g unsalted butter, melted
- 3 tablespoons vegetable oil
- 2 large eggs room temperature
- 1½ cups 180 g all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ cup buttermilk
- 1½ teaspoons vanilla extract
For the Peanut Butter Buttercream Frosting:
- 1½ cups 420 g smooth, creamy peanut butter
- 1½ cups 315 g unsalted butter, softened
- 2½ to 3 cups 300 g powdered sugar
- ¼ teaspoon salt
Instructions
Step 1: Get the oven and pan ready
- Turn on your oven and set it to 350°F (175°C). Prepare a 9-inch cake pan by greasing it with butter or nonstick spray, and then lightly dust it with flour. If you prefer, line the bottom with parchment paper for easy removal later.
Step 2: Mash the bananas
- Take your ripe bananas, peel them, and place them in a small bowl. Use a fork to mash them until they’re smooth and mostly lump-free. Set the bowl aside for now.
Step 3: Mix the wet ingredients
- In a large mixing bowl, combine the melted butter, vegetable oil, brown sugar, granulated sugar, and the mashed bananas. Whisk everything together until the mixture looks smooth and fully blended.
Step 4: Add eggs and vanilla
- Crack the eggs in, one at a time, whisking well after each addition. Then pour in the vanilla extract and mix again until the batter is creamy and even.
Step 5: Combine the dry ingredients
- In a separate medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps keep the cake light and evenly textured.
Step 6: Bring the mixtures together
- Add the dry ingredients to the wet ingredients in two parts, alternating with the buttermilk. Stir gently with a spatula or wooden spoon until everything is just combined. Be careful not to over mix—doing so can make the cake dense.
Step 7: Pour and bake
- Pour the finished batter into your prepared pan. Use a spatula to spread it evenly across the top. Place it in the oven and bake for about 30–35 minutes. Check doneness by inserting a toothpick in the center—it should come out clean.
Step 8: Cool the cake
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before you frost it.
Step 9: Make the frosting
- In a large bowl, beat together the softened butter and peanut butter until the texture becomes creamy and fluffy. Gradually add the powdered sugar and a pinch of salt while mixing. Keep beating until the frosting is smooth and light. You can adjust the sugar to get your preferred sweetness and thickness.
Step 10: Frost and serve
- When the cake is completely cool, spread the peanut butter frosting evenly over the top and the sides, if you like. Slice it up and serve. Enjoy your homemade peanut butter banana cake!