Banana And Peanut Butter Cake Recipe
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.
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.
Notes
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.