Peanut Butter Banana Cake Recipe
This Peanut Butter Banana Cake Recipe delights with a rich, creamy peanut butter flavor perfectly balanced by the natural sweetness and moistness of ripe bananas. Each bite offers a soft, tender crumb with a hint of nuttiness and subtle warmth. The cake’s smooth, buttery texture and fruity undertones create a comforting, indulgent treat that’s both satisfying and wholesome.
Equipment
- Mixing bowls (large and medium)
- Electric mixer (or whisk)
- Measuring cups and spoons
- 9×13 inch baking pan
- Spatula
- Potato masher or fork (for mashing bananas)
- Cooling rack
- Offset spatula or knife (for frosting)
Ingredients
For the Banana Cake:
- ¾ cup granulated white sugar
- ½ cup butter melted (use dairy-free if preferred)
- 2 eggs
- ½ cup light brown sugar
- 1½ cups ripe mashed bananas about 3-4 ripe bananas
- 2¾ cups all-purpose flour
- 1 cup milk
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- ½ teaspoon baking powder
- 1 teaspoon salt
For the Peanut Butter Frosting:
- ½ cup creamy peanut butter
- 4 oz cream cheese room temperature
- ¼ cup unsalted butter room temperature
- 1 teaspoon pure vanilla extract
- 1½ cups powdered sugar
- Marshmallow fluff
Instructions
- First, set your oven to 350°F (175°C). Get a 9×13 inch baking pan ready by greasing it and sprinkling a bit of flour, or just use parchment paper to line it.
- Take your bananas and mash them well in a bowl. Aim for smooth but keep a few small chunks for some texture.
- In a large bowl, mix melted butter with both granulated and light brown sugars, and then add the eggs. Beat everything together until smooth and creamy.
- Add the mashed bananas and vanilla extract into that mixture and stir until everything is fully mixed. In a different bowl, whisk together the flour, baking soda, baking powder, and salt.
- Now slowly add the dry ingredients into the banana mixture, alternating with milk. Start with the dry stuff and finish with it too. Mix just enough so everything comes together don’t over mix or the bread might turn out dense.
- Pour the batter into your prepared pan, spreading it out evenly with a spatula. Bake it for about 45 minutes. Check if it’s done by poking a toothpick in the center if it comes out clean, it’s ready. Take the pan out and let the cake cool completely on a rack.
- While it cools, make the frosting. Beat together cream cheese, peanut butter, and butter until smooth and creamy. Stir in vanilla extract. Gradually add powdered sugar and beat until the frosting is thick but easy to spread.
- When the cake is cooled, spread the frosting evenly on top. For extra flavor and fun texture, you can swirl some marshmallow fluff over the frosting if you like. Then slice it up and enjoy!
Notes
Notes:
Ripe bananas are essential for the best flavor and moisture the browner, the better. You can swap milk for almond or oat milk to make it dairy-free. The frosting can be adjusted to taste; add more powdered sugar for a stiffer frosting or a splash of milk for a creamier texture. Marshmallow fluff adds a fun, sweet finish but is totally optional.
Nutrition Facts Of Peanut Butter Banana Cake Recipe
Calories 350 kcal | Fat 18g | Carbohydrates 40g | Protein 5g | Sugar 28g