Description
A moist and flavorful cake combining ripe bananas and creamy peanut butter, perfect for any occasion.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup peanut butter (smooth or chunky)
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened (for frosting)
- 1 cup peanut butter (smooth or chunky, for frosting)
- 2 cups powdered sugar
- 2–3 tablespoons milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the mashed bananas and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture, alternating with the milk, until just combined.
- Stir in the peanut butter until smooth.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a large bowl, beat together the softened butter and peanut butter for frosting until smooth and creamy.
- Gradually add the powdered sugar, 1/2 cup at a time, mixing until well combined.
- Add milk 1 tablespoon at a time until desired consistency is reached, then stir in the vanilla extract.
- Once the cakes are completely cool, place one layer on a serving plate and spread with frosting.
- Add the second layer and frost the entire cake with the remaining frosting.
- Slice and serve the cake, optionally with ice cream, fresh banana slices, or chocolate sauce.
Notes
Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: cake, banana, peanut butter, dessert, baking