Description
irresistible peanut butter banana cake – a sweet and nutty delight!
Ingredients:
For the Cake:
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
For the Peanut Butter Frosting:
1/2 cup unsalted butter, softened
1 cup peanut butter (smooth or chunky)
2 cups powdered sugar
2-3 tablespoons milk (adjust for consistency)
1 teaspoon vanilla extract
Directions:
Make the Cake:
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, 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 of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Peanut Butter Frosting:
In a large bowl, beat together the softened butter and peanut butter until smooth and creamy.
Gradually add the powdered sugar, 1/2 cup at a time, beating until well combined.
Add milk 1 tablespoon at a time to achieve your desired frosting consistency.
Stir in the vanilla extract and beat until fluffy.
Assemble the Cake:
Once the cakes are completely cool, place one cake layer on a serving plate.
Spread a generous amount of peanut butter frosting on top.
Place the second cake layer on top and frost the entire cake with the remaining frosting.
Serve and Enjoy:
Slice and serve this decadent Peanut Butter Banana Cake as a sweet treat for any occasion, or simply as a delicious indulgence!
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 8-10
Note About The Recipe:
Peanut Butter Banana Cake is a perfect combination of two beloved flavors—creamy peanut butter and sweet bananas—wrapped up in a moist, soft cake and topped with a rich peanut butter frosting. It’s a delightful dessert that will satisfy your sweet tooth and leave everyone asking for seconds! Ideal for birthdays, special occasions, or a fun family treat.
#lovealletherecipes #dessert
Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure your bananas are very ripe with brown spots for maximum sweetness and moisture. Cream the butter and sugars for a full 3-4 minutes until pale and fluffy; this incorporates air for a lighter crumb. When adding dry and wet ingredients, begin and end with the dry mixture to prevent curdling. Fold in the peanut butter last until just combined to avoid over-mixing. For the frosting, ensure butter is at room temperature to avoid lumps. Add milk slowly to reach a spreadable, but not runny, consistency.
Serving Suggestions
This cake is versatile. For a classic presentation, garnish the top with a sprinkle of crushed peanuts or banana chips. For a special occasion, drizzle with warm caramel or chocolate sauce just before serving. Pair a slice with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-decadent dessert. It also makes an excellent companion to a morning or afternoon coffee.
How-to Summary
To make Peanut Butter Banana Cake: 1) Mash ripe bananas. 2) Cream butter and sugars, then add eggs, banana, and vanilla. 3) Whisk dry ingredients separately. 4) Alternately add dry mix and milk to wet ingredients. 5) Fold in peanut butter. 6) Bake in prepared pans at 350°F for 25-30 minutes. 7) Cool completely. 8) For frosting, beat butter and peanut butter, gradually add powdered sugar, then milk and vanilla. 9) Frost and assemble the cooled cake layers.
Frequently Asked Questions
Can I use natural peanut butter?
Yes, but ensure it is well-stirred. The oil separation in natural peanut butter can affect texture. For best results, use a standard, stabilized peanut butter.
How should I store this cake?
Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.
Can I make this into cupcakes?
Absolutely! Fill lined cupcake tins 2/3 full and bake for 18-22 minutes. This recipe yields approximately 24 cupcakes.
My cake is dense. What went wrong?
This is often due to over-mixing the batter after adding the flour, which develops gluten. Mix until ingredients are just combined. Also, ensure your baking powder and soda are fresh.
Can I freeze this cake?
Yes. Wrap unfrosted cake layers tightly in plastic wrap and foil, freeze for up to 3 months. Thaw overnight before frosting. Frosted cakes can be frozen for up to 1 month; thaw in the refrigerator.
Common Mistakes to Avoid
- Using under-ripe bananas, which lack sweetness and moisture.
- Not properly creaming the butter and sugars, resulting in a dense cake.
- Over-mixing the batter once the flour is added, leading to toughness.
- Frosting a warm cake layer, which will cause the frosting to melt and slide off.
- Adding too much milk to the frosting too quickly, making it too thin.
Conclusion
This Peanut Butter Banana Cake masterfully combines comforting, familiar flavors into a show-stopping dessert. By following the detailed steps and avoiding common pitfalls, you can create a moist, flavorful cake with rich, creamy frosting that is sure to impress. Whether for a celebration or a simple family treat, this recipe delivers reliable, delicious results that celebrate the perfect pairing of peanut butter and banana. #lovealletherecipes #dessert