If you’re looking for a dessert that’s both nostalgic and indulgent, this Peanut Butter Banana Cake is the perfect choice. With its tender banana-infused cake and luscious peanut butter frosting, it’s a treat that feels both comforting and celebratory. Whether for birthdays, potlucks, or a simple weeknight dessert, this recipe is sure to be a crowd-pleaser!
Why You’ll Love This Recipe
- Moist and Flavorful: Ripe bananas and creamy peanut butter create a cake that’s ultra-moist and packed with flavor.
- Crowd Favorite: The classic peanut butter and banana combo is a hit with all ages.
- Simple Ingredients: Made with pantry staples, it’s easy to whip up.
- Customizable Toppings: Dress it up with bananas, peanuts, or a drizzle for a show-stopping finish.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 4 medium ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup buttermilk
For the Peanut Butter Frosting:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 3 1/2 cups powdered sugar
- 3-4 tbsp heavy cream or milk
- 1 tsp vanilla extract
Optional Garnishes:
- Sliced bananas
- Crushed peanuts
- Drizzle of melted chocolate or peanut butter
Step-by-Step Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to cream the butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Stir in the mashed bananas until the mixture is smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Do not overmix.
Step 2: Bake the Cake
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan before frosting.
Step 3: Make the Peanut Butter Frosting
- In a large bowl, beat the butter and peanut butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Add the heavy cream and vanilla extract, and beat the mixture until it becomes light and fluffy. Adjust the consistency with more cream if necessary.
Step 4: Assemble the Cake
- Once the cake has cooled, spread the peanut butter frosting evenly over the top.
- Garnish with sliced bananas, crushed peanuts, or a drizzle of melted chocolate or peanut butter, if desired.
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- 9×13-inch baking dish
- Parchment paper (optional)
Serving and Storage Tips
- Serving: Serve slices of this cake at room temperature. Pair it with a glass of milk or coffee for the ultimate treat.
- Storage: Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving.
- Freezing: Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting and serving.
Variations
- Chocolate Peanut Butter Cake: Add 1/2 cup of cocoa powder to the batter for a chocolatey twist.
- Banana Nut Cake: Fold 1/2 cup of chopped walnuts or pecans into the batter.
- Layer Cake: Divide the batter between two 9-inch round cake pans and bake for 25-30 minutes. Frost between the layers and on top.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour.
Helpful Notes and Tips
- Use Ripe Bananas: Overripe bananas with dark spots on the skin will provide the sweetest flavor and moist texture.
- Room Temperature Ingredients: Ensure the butter, eggs, and buttermilk are at room temperature for better mixing and consistency.
- Avoid Overmixing: Mix the batter just until the dry ingredients are incorporated to keep the cake tender.
Tips from Well-Known Chefs
- Mary Berry: Always sift dry ingredients for a lighter, fluffier cake.
- Martha Stewart: Grease and line your baking dish with parchment paper for easy cake removal.
- Nigella Lawson: Add a pinch of cinnamon to the batter for a warm, aromatic undertone.
Frequently Asked Questions
1. Can I use natural peanut butter?
It’s best to use regular creamy peanut butter for a smoother consistency in both the cake and frosting.
2. What can I use instead of buttermilk?
You can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
3. Can I make this cake in advance?
Yes! Bake the cake a day ahead and store it unfrosted in the refrigerator. Frost and garnish it just before serving.
4. How do I keep the bananas from browning?
If using sliced bananas as a garnish, brush them with a little lemon juice to prevent browning.
5. Can I make cupcakes instead of a large cake?
Absolutely! This recipe yields about 24 cupcakes. Adjust the baking time to 18-20 minutes.
This Peanut Butter Banana Cake is the perfect balance of rich peanut butter and sweet bananas, making it an irresistible dessert for any occasion. Give it a try—you’ll love every bite!
