Banana And Peanut Butter Cake Recipe
Banana and Peanut Butter Cake blends ripe bananas with creamy peanut butter for a moist, flavorful cake. The recipe uses flour, sugar, eggs, and baking powder, with mashed bananas adding natural sweetness. Topped with peanut butter frosting, it’s a delicious, indulgent dessert perfect for peanut butter and banana lovers.
Equipment
- 2 x 9-inch round cake pans
- Electric mixer (hand or stand mixer)
- Mixing bowls (large and medium)
- Whisk
- Spatula
- Measuring cups and spoons
- Toothpick (for checking doneness)
- Cooling rack
Ingredients
For the Cake:
- 2 ½ ripe bananas mashed (about 1 ¼ cups)
- ¾ cup peanut butter smooth or crunchy
- 1 cup granulated sugar
- ⅔ cup light brown sugar
- 3 large eggs
- 1 cup Costabile olive oil plus 3 tbsp (divided)
- 3 tbsp Costabile butter olive oil
- 4 ¾ cups Bob's Red Mill 1:1 gluten-free flour
- 1 ¼ tsp baking powder
- 1 tbsp baking soda
- ⅔ cup sour cream at room temperature
- ½ tsp salt
- 2 ¼ tsp cinnamon
- 1 ¼ tsp vanilla extract
For the Peanut Butter Frosting:
- 6 oz cream cheese at room temperature
- ¾ cup creamy peanut butter
- 1 ¼ cups powdered sugar
- 3 tbsp unsalted butter softened
- 3-4 tbsp milk adjust for desired frosting consistency
- ¾ tsp vanilla extract
Instructions
Preheat Oven & Prepare Pans:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Mix Wet Ingredients:
- In a large bowl, beat together the mashed bananas, peanut butter, granulated sugar, brown sugar, eggs, and 1 cup olive oil. Add sour cream and vanilla extract, and mix until smooth.
Combine Dry Ingredients:
- In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients into the wet mixture. Stir in the remaining 3 tbsp of olive oil and 3 tbsp butter olive oil until fully combined.
Bake:
- Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting:
- While the cake cools, beat together cream cheese, peanut butter, powdered sugar, butter, milk, and vanilla extract until smooth and creamy.
Assemble the Cake:
- Once the cakes are fully cooled, spread a layer of peanut butter frosting between the two cake layers and around the sides and top. Decorate as desired and serve!
Notes
❖ If you prefer a thicker layer of frosting, feel free to double the peanut butter frosting recipe. I personally love an extra creamy frosting layer!
❖ Make sure to allow the cakes to cool completely before frosting to avoid the frosting melting into the cake.
❖ Store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep the cake for a longer period, refrigerate it, and it will last up to a week.