Soft, delicious banana cake topped with the creamiest peanut butter frosting is the perfect snack cake and delicious served with coffee. (For your convenience, the recipe card is now at the top of the post. Tips and tricks for this recipe can be found below.)
This banana cake recipe is one of the very first I ever developed and appeared in my first cookbook. It’s a really great recipe when you need to make dessert for a lot of people or if you have family or friends coming over for coffee. The frosting is absolutely swoon-worthy. So creamy and not too sweet. The perfect topping to the moist cake.
Banana cake with peanut butter frosting
Soft, delicious banana cake topped with the creamiest peanut butter frosting is the perfect snack cake and delicious served with coffee.
Print
Pin
Rate
Servings: 16
Calories: 356kcal
Ingredients
- 3 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 6 large bananas mashed
- 2 cups plain yogurt
- 1 cup canola oil
- 4 extra-large eggs
- 1¾ cups sugar
- 1 tsp vanilla
Peanut butter frosting
- ½ cup butter softened
- 1 cup smooth peanut butter
- 1½ cups icing/powdered sugar sifted
- 1/3 cup heavy/whipping cream
- 1 tsp vanilla
- ½ tsp salt
- ½ cup pecans for topping
Instructions
- Preheat the oven to 180°C/350°F. Grease and line a rectangular cake pan (24cm x 33cm / 9.5in x 13in) with parchment paper.
- Whisk all the dry ingredients together in a large mixing bowl.
- In a separate bowl, mash the bananas then add the eggs, yogurt, oil, sugar and vanilla. Whisk together.
- Whisk the dry ingredients into the wet and mix until just combined.
- Pour the batter into the prepared pan then place in the oven and allow to bake for 30-40 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and allow to cool completely before topping with the frosting.
- For the frosting: Whip the butter until pale and fluffy.
- Add the peanut butter and whip until combined.
- Add the icing/ powdered sugar, vanilla, salt and cream and whip for 1-2 minutes until the frosting is creamy and smooth.
- Swirl the frosting onto the cake, top with pecans and serve.
Nutrition
Calories: 356kcal | Carbohydrates: 57g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 408mg | Potassium: 222mg | Fiber: 4g | Sugar: 35g | Vitamin A: 86IU | Calcium: 69mg | Iron: 2mg
Tips for making banana cake:
- For banana cake that is full of banana flavor, use bananas that are overripe. I leave mine until they are almost completely black and very soft but even bananas that have started going soft will be perfect in this cake.
- Avoid over-mixing the batter once the wet ingredients are added. Stir until just combined before pouring into the prepared pan.
- Use smooth peanut butter for the frosting. I prefer using a commercial brand as natural peanut butters can often be oily and will cause the frosting to split.
Freezing and making ahead:
- Freezing: The baked cake can be frozen for up to 3 months. Wrap in parchment paper then in plastic and finally in a layer of foil before freezing. Thaw completely before frosting and serving.
- Make ahead: The cake can be made the day before. Keep covered at room temperature.
Banana recipes
Leave a Reply