Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
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.
Course
Cake, Dessert
Cuisine
American
Keyword
banana cake, banana cake recipe, easy banana cake
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
Servings
16
Calories
356
kcal
Author
Alida Ryder
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:
356
kcal
|
Carbohydrates:
57
g
|
Protein:
12
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Cholesterol:
61
mg
|
Sodium:
408
mg
|
Potassium:
222
mg
|
Fiber:
4
g
|
Sugar:
35
g
|
Vitamin A:
86
IU
|
Calcium:
69
mg
|
Iron:
2
mg