This Peanut Butter Banana Cake brings together soft, tender banana layers swirled with warm spices and topped with the creamiest peanut butter buttercream you've ever tasted. I first made this cake on a rainy Saturday afternoon when I had overripe bananas sitting on my counter and a serious craving for something rich and comforting. The best part? You don't need a mixer for the cake layers, and it comes together in about 30 minutes from start to finish.
If you love the combo of peanut butter and banana, you'll also want to try my Reese's Pieces Cookies or these Chocolate Coconut Cupcakes for your next baking day. And if you're feeding a crowd, my Cherry Chip Cake Recipe is always a hit.
Why You'll Love This Peanut Butter Banana Cake
This isn't your average Peanut Butter Banana Cake. It's moist, fluffy, and packed with real banana flavor that doesn't taste artificial or overly sweet. The peanut butter buttercream is silky, rich, and perfectly balanced with just a hint of salt to keep things interesting.
What really makes this Peanut Butter Banana Cake stand out is how easy it is. No stand mixer needed for the cake batter. Just a whisk, a bowl, and a little elbow grease. You'll have two gorgeous layers ready to stack and frost in less than an hour.
It's also completely adaptable. Use dairy-free butter if you need to, swap the milk for almond or oat milk, and you've got yourself a dairy-free cake that tastes just as indulgent as the original. My neighbor Sofia made this for her son's birthday last month using all dairy-free ingredients, and even the pickiest kids went back for seconds.
Jump to:
Peanut Butter Banana Cake Ingredients
Here's everything you need to make this easy Peanut Butter Banana Cake with peanut butter frosting.
See Recipe Card Below This Post For Ingredient Quantities
Banana Layer Cake
- Butter: Melted butter adds moisture and richness to the cake. You can use dairy-free butter if needed, and it works just as well.
- Granulated white sugar: Sweetens the cake and helps create a tender crumb.
- Light brown sugar: Adds a deeper, caramel-like sweetness and extra moisture.
- Eggs: Bind the batter together and give the cake structure.
- Ripe mashed bananas: The star of the show. Use bananas that are heavily speckled or even fully brown for the best flavor and sweetness.
- Vanilla extract: Enhances all the flavors and adds warmth.
- Milk: Keeps the batter smooth and helps the cake stay moist. Any milk works, including almond or oat milk.
- Baking soda: Helps the cake rise and gives it a light, fluffy texture.
- Baking powder: Works with the baking soda to create lift and structure.
- Salt: Balances the sweetness and brings out the banana flavor.
- All-purpose flour: Forms the base of the cake and gives it structure without making it dense.
Peanut Butter Buttercream Frosting
- Butter: Softened butter creates a smooth, creamy base for the frosting.
- Smooth, creamy peanut butter: The hero ingredient. Use a good-quality peanut butter for the richest flavor.
- Powdered sugar: Sweetens the frosting and gives it that classic buttercream texture.
- Salt: A small pinch balances the sweetness and makes the peanut butter flavor pop.
How to Make Peanut Butter Banana Cake
This Peanut Butter Banana Cake recipe comes together quickly and doesn't require any fancy equipment.
Preheat oven: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with cooking spray, then line the bottoms with parchment paper for easy release.
Melt butter and mix sugars: In a microwave-safe bowl, melt the butter. Whisk in both the brown and white sugars until the mixture is smooth and well combined.
Add wet ingredients: Add the mashed bananas, eggs, vanilla, and milk to the butter mixture. Whisk everything together until it's well blended and looks creamy.
Mix in dry ingredients: Stir in the flour, salt, baking powder, and baking soda. Mix gently until just combined. Don't overmix or the cake will turn out dense.
Bake the cakes: Divide the batter evenly between the two prepared cake pans. Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean and the tops look golden and set.
Cool completely: Let the cakes cool in the pans for 20 minutes. Run a butter knife around the edges to loosen them, then flip the pans upside down onto a cooling rack. Let them cool completely before frosting.
Make the frosting: In a mixing bowl using a stand or hand mixer, beat together the softened butter and peanut butter until smooth and fluffy. Gradually add in the powdered sugar and salt, mixing until fully combined and creamy.
Frost the cake: Once the cakes are completely cooled, spread a generous layer of peanut butter buttercream on top of one layer. Place the second layer on top and frost the top and sides with the remaining frosting.
Substitutions and Variations
This Peanut Butter Banana Cake is flexible and easy to customize based on what you have in your kitchen.
Dairy-free: Use dairy-free butter and your favorite non-dairy milk like almond, oat, or coconut milk. The cake will still be moist and delicious.
Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking flour. Make sure it includes xanthan gum for the best texture.
Add chocolate chips: Fold in ½ cup of mini chocolate chips to the batter for a fun twist. The combo of banana, peanut butter, and chocolate is unbeatable.
Try different frosting: If peanut butter isn't your thing (though I don't know how that's possible), you can use cream cheese frosting or even a simple vanilla buttercream instead.
Make it nutty: Add chopped peanuts or walnuts to the batter for extra crunch and texture.
Swap the bananas: If you're out of bananas, try using applesauce or pumpkin puree. The flavor will change, but you'll still get a moist, tender cake.
Equipment For Peanut Butter Banana Cake
You don't need much to make this Peanut Butter Banana Cake, which is part of why I love it so much.
- Whisk: For mixing the batter by hand. No electric mixer needed for the cake layers.
- 2 x 8-inch round cake pans: Standard cake pans work perfectly here. Make sure to grease and line them with parchment paper.
- Microwave-safe bowl: For melting the butter quickly and easily.
- Mixing bowl or stand mixer: For making the peanut butter buttercream frosting. A hand mixer works just as well as a stand mixer.
Storage Tips
This Peanut Butter Banana Cake keeps beautifully, which makes it great for meal prep or making ahead for parties.
Room temperature: Store the frosted cake in an airtight container or cover it with plastic wrap. It will stay fresh for up to 3 days on the counter.
Refrigerator: If your kitchen is warm or you want to keep it longer, refrigerate the cake. It will stay fresh for up to 5 days. Let it come to room temperature before serving for the best texture.
Freezer: You can freeze the unfrosted cake layers for up to 3 months. Wrap each layer tightly in plastic wrap, then in aluminum foil. Thaw in the fridge overnight before frosting.
Frosting separately: If you want to freeze the whole cake, freeze it unfrosted. Make the peanut butter frosting fresh when you're ready to serve.
Serving Suggestions
This moist Peanut Butter Banana Cake with peanut butter frosting is delicious on its own, but here are a few ways to make it even more special.
With a glass of cold milk: Classic pairing. The cold milk cuts through the richness of the frosting and makes every bite feel nostalgic.
Top with sliced bananas: Add a few fresh banana slices on top of the frosting for a pretty presentation and extra banana flavor.
Drizzle with chocolate: Melt some chocolate chips and drizzle over the top of the frosted cake. The combo of banana, peanut butter, and chocolate is perfection.
Serve with coffee: A slice of this cake alongside a hot cup of coffee makes for the perfect afternoon treat. I love pairing it with my Biscoff Cupcakes when I'm hosting friends.
Expert Tips
Use very ripe bananas: The riper, the better. Look for bananas with lots of brown spots or even completely brown peels. They'll be sweeter and more flavorful.
Don't overmix the batter: Once you add the flour, mix just until you don't see any dry streaks. Overmixing makes the cake dense and tough.
Let the cakes cool completely: This is crucial. If you frost warm cake, the peanut butter buttercream will melt and slide right off. Be patient and let them cool all the way.
Room temperature butter for frosting: Make sure your butter is softened before you start making the frosting. It should be soft enough to press into easily but not melted.
Adjust the sweetness: If you prefer a less sweet frosting, start with 2½ cups of powdered sugar and taste as you go. You can always add more, but you can't take it out.
Line your pans: Parchment paper on the bottom of your Peanut Butter Banana Cake pans makes removing the cakes so much easier. Don't skip this step.
FAQ
Can you add peanut butter to banana cake?
Absolutely! Peanut butter and banana are a classic combo. You can swirl peanut butter into the batter before baking or use it in the frosting like I do here. It adds a rich, nutty flavor that pairs perfectly with the sweetness of the bananas. My friend Jackeline loves adding a few spoonfuls of peanut butter right into her banana bread batter for extra richness.
Is eating a banana with peanut butter good for you?
Yes, it's a great snack! Bananas provide natural energy and potassium, while peanut butter adds protein and healthy fats. Together, they keep you full and satisfied. Of course, this Peanut Butter Banana Cake has added sugar and butter, so it's more of a treat than a health food. But the combo itself is solid.
What is in a Queen Elizabeth cake?
A Queen Elizabeth cake is a classic Canadian dessert made with dates, coconut, and a brown sugar coconut frosting. It's rich, sweet, and has a unique texture from the chopped dates. It's completely different from this peanut butter banana cake, but both are comforting and delicious in their own way.
What is the one ingredient banana bread upgrade?
Sour cream or Greek yogurt! Adding a few tablespoons makes banana bread incredibly moist and tender. You can try the same trick in this Peanut Butter Banana Cake if you want an even richer texture. I sometimes swap out ¼ cup of the milk for sour cream, and it works beautifully.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Peanut Butter Banana Cake
Peanut Butter Banana Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- Melt the butter in a microwave-safe bowl. Whisk in the granulated white sugar and light brown sugar until smooth.
- Add the mashed bananas, eggs, vanilla extract, and milk to the sugar mixture. Whisk until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry mixture to the wet ingredients and stir until just combined, being careful not to overmix.
- Evenly divide the batter between the prepared cake pans. Bake on the middle rack for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 20 minutes. Run a butter knife around the edges to loosen the cakes, then carefully flip them onto a cooling rack to cool completely.
- For the frosting, beat together the softened butter and peanut butter in a large mixing bowl until smooth and creamy.
- Gradually add the powdered sugar, ½ cup at a time, mixing until smooth. Add the salt and continue to mix until fully combined.
- Once the cakes are completely cooled, spread the peanut butter frosting on the top of one layer. Place the second cake on top and frost the entire cake.
Leave a Reply