Banana Cake with Peanut Butter Frosting

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Looking for a dessert or snack to use up some leftover brown bananas? Well, you are looking at the right recipe.

Also try our Perfect 6 Minute Buttercream

This Banana Cake with Peanut Butter Frosting is a great alternative to the regular standby of vanilla or chocolate cake (not that those are not delish!). Perfect for a family get-together or potluck (as long as you label it made with peanuts).

For the frosting you may choose to use our Homemade Whipped Cream Recipe to fold in or Whipped Topping (although, I’m not a huge fan, maybe you are).

Also read Clever Tips On Using Brown Bananas

Let us know if you give it a try!

Yields 16

Banana Cake with Peanut Butter Frosting

Banana Cake with Peanut Butter Frosting

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Ingredients

  • Cake Ingredients
  • 2 cups all-purpose flour (you are welcome to try your favorite gluten free all purpose flour, but it has not been tested for this recipe)
  • 3 ripe bananas, peeled and mashed (makes about 1 cup)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil (or 1/4 cup more butter)
  • 1/4 cup butter, unsalted, room temperature
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 cup vanilla yogurt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Frosting Ingredients
  • 1 8-ounce brick of cream cheese, room temperature
  • 1 cup powdered sugar
  • 3/4 cup peanut butter (or your favorite nut butter)
  • 1.5 -3 cups of homemade whipped cream (see recipe link above) or Whipped Topping
  • 2-3 tablespoons milk

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Spray a 9x13 pan with non-stick cooking spray and set aside.
  3. In a large bowl, beat the sugars, butter and coconut oil until thoroughly combined.
  4. Add the eggs, one at a time, and beat until smooth.
  5. Add the yogurt and vanilla and stir to combine.
  6. Add the mashed bananas and stir to combine.
  7. In a separate large bowl, mix the flour, baking soda, salt and cinnamon until evenly incorporated.
  8. Add the dry ingredients to the wet and stir until just combined. Do not overmix.
  9. Bake for 25-30 minutes, or until the center is just set and a toothpick inserted into the center comes out clean.
  10. Allow cake to cool completely before frosting.
  11. ~~~While the cake is baking, you can make the frosting~~~
  12. Beat the cream cheese, powdered sugar and peanut butter together until thoroughly combined.
  13. This mixture is thick, so add 1 tablespoon of milk at a time until it is smooth – but not runny at all.
  14. Fold in the Whipped Cream starting with 1.5 cup. Taste and add more, if desired.
  15. Cover and store in the refrigerator until the cake is cool.
  16. Frost the cake, cut and serve with extra homemade whipped cream, and a sprinkle of cinnamon sugar.
http://www.frugallivingmom.com/banana-cake-with-peanut-butter-frosting/

Let us know if you give this yummy cake a try!

Cake Ingredients

2 cups all-purpose flour (you are welcome to try your favorite gluten free all purpose flour, but it has not been tested for this recipe)
3 ripe bananas, peeled and mashed (makes about 1 cup)
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup coconut oil (or 1/4 cup more butter)
1/4 cup butter, unsalted, room temperature
1/2 cup white sugar
1/2 cup brown sugar, packed
2 large eggs
1 cup vanilla yogurt
1 teaspoon cinnamon
1 teaspoon vanilla extract

Frosting Ingredients

1 8-ounce brick of cream cheese, room temperature
1 cup powdered sugar
¾ cup peanut butter (or your favorite nut butter)
1.5 -3 cups of homemade whipped cream (see recipe link above) or Whipped Topping
2-3 tablespoons milk

Directions:

1. Preheat your oven to 350 degrees F.
2. Spray a 9×13 pan with non-stick cooking spray and set aside.
3. In a large bowl, beat the sugars, butter and coconut oil until thoroughly combined.
4. Add the eggs, one at a time, and beat until smooth.
5. Add the yogurt and vanilla and stir to combine.
6. Add the mashed bananas and stir to combine.
7. In a separate large bowl, mix the flour, baking soda, salt and cinnamon until evenly incorporated.
8. Add the dry ingredients to the wet and stir until just combined. Do not overmix.
9. Bake for 25-30 minutes, or until the center is just set and a toothpick inserted into the center comes out clean.
10. Allow cake to cool completely before frosting.

While the cake is baking, you can make the frosting…

1. Beat the cream cheese, powdered sugar and peanut butter together until thoroughly combined.
2. This mixture is thick, so add 1 tablespoon of milk at a time until it is smooth – but not runny at all.
3. Fold in the Whipped Cream starting with 1.5 cup. Taste and add more, if desired.
4. Cover and store in the refrigerator until the cake is cool.

Frost the cake, cut and serve with extra homemade whipped cream, and a sprinkle of cinnamon sugar.

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