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A slice of moist Peanut Butter Banana Cake with creamy peanut butter frosting, topped with fresh banana slices, showcasing the soft texture and layered appearance of the cake.

Peanut Butter Banana Cake

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A decadent two-layer cake with moist banana layers and creamy peanut butter frosting. Perfect for any occasion!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 15 Slices
Course: CAKE, Dessert
Cuisine: American
Calories: 590
Ingredients Method Nutrition Notes

Ingredients
  

Banana Layer Cake:
  • ½ cup 105 g butter melted dairy-free or regular
  • ¾ cup 150 g granulated white sugar
  • ½ cup 100 g light brown sugar
  • 2 eggs large
  • 1½ cups 465 g ripe mashed bananas about 3-4 bananas
  • 2 teaspoons vanilla extract pure
  • 1 cup milk dairy or non-dairy
  • 1 teaspoon baking soda ensure it is fresh
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2¾ cups 250 g all-purpose flour sifted
Peanut Butter Buttercream Frosting:
  • 1½ cups 315 g butter softened dairy-free or regular
  • 1½ cups 420 g smooth peanut butter creamy
  • 2½-3 cups 300 g powdered sugar adjust sweetness to taste
  • ¼ teaspoon salt optional

Method
 

  1. 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.
  2. Melt the butter in a microwave-safe bowl. Whisk in the granulated white sugar and light brown sugar until smooth.
  3. Add the mashed bananas, eggs, vanilla extract, and milk to the sugar mixture. Whisk until fully incorporated.
  4. 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.
  5. 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.
  6. 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.
  7. For the frosting, beat together the softened butter and peanut butter in a large mixing bowl until smooth and creamy.
  8. Gradually add the powdered sugar, ½ cup at a time, mixing until smooth. Add the salt and continue to mix until fully combined.
  9. 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.

Nutrition

Serving: 85gCalories: 590kcalCarbohydrates: 65gProtein: 10gFat: 34gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 24mgSodium: 604mgPotassium: 276mgFiber: 2gSugar: 42gVitamin A: 1218IUVitamin C: 1mgCalcium: 55mgIron: 2mg

Notes

This cake is moist, with a delightful peanut butter flavor that perfectly complements the sweetness of ripe bananas. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

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