Peanut Butter Banana Cake
A moist Peanut Butter Banana Cake topped with creamy peanut butter frosting and a decadent chocolate ganache swirl.
Cost: $8
🛒 Ingredients
Banana Cake:
- 2 large bananas very ripe about 1 cup mashed
- 6 tablespoons unsalted butter melted adds richness to the batter
- ½ cup dark brown sugar for a deeper sweetness
- ⅓ cup granulated sugar for sweetness balance
- 2 large eggs room temperature helps with even mixing
- 3 tablespoons vegetable oil adds moisture
- 1½ teaspoons vanilla extract for flavor
- ½ cup buttermilk adds tenderness see note
- 1½ cups all-purpose flour for structure
- ¾ teaspoon baking soda helps the cake rise
- ½ teaspoon baking powder adds fluffiness
- ½ teaspoon salt enhances flavor
- 1½ teaspoons cinnamon adds warmth
- ¼ teaspoon nutmeg adds a cozy spice note
Peanut Butter Cream Cheese Frosting:
- 4 oz. cream cheese cold block full fat for creaminess
- 4 tablespoons unsalted butter room temperature for smooth frosting
- ½ cup creamy peanut butter for peanut flavor
- ¼ teaspoon salt balances sweetness
- 1½ cups powdered sugar for smoothness and sweetness
Chocolate Ganache:
- 2 oz. chocolate chips for the ganache
- 2 oz. heavy cream to melt with the chocolate
📋 Instructions
- Preheat the oven to 350℉ and line an 8x8 baking pan with parchment paper.
- Mash the bananas and set aside.
- In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well and set aside.
- In a large bowl, mix the melted butter and sugars until smooth. Then, add eggs, oil, and vanilla extract. Mix until combined. Add mashed bananas and buttermilk, and mix until fully incorporated.
- Sift the dry ingredients into the wet ingredients and mix until just combined, being careful not to overmix.
- Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. If necessary, cover the cake with foil to prevent over-browning.
- Allow the cake to cool completely in the pan.
- In a medium bowl, beat the cream cheese and butter together until smooth and creamy, about 3 minutes. Add peanut butter and continue beating for another minute. Then, gradually add powdered sugar, half a cup at a time, beating until smooth and well-combined.
- Once the cake is fully cooled, spread the frosting evenly over the top.
- In a small microwave-safe bowl, heat the heavy cream in the microwave for 15-30 seconds until hot but not boiling.
- Add the chocolate chips to the hot cream, allowing it to sit for a few minutes. Stir to combine until completely smooth. If necessary, microwave for 10-second intervals until fully melted and smooth.
- Drizzle or swirl the ganache over the peanut butter cream cheese frosting. If there’s extra, serve it on the side.
📝 Notes
This peanut butter banana cake is rich and moist, perfect for any celebration or simply as a special treat. The chocolate ganache adds a sweet finishing touch to the creamy peanut butter frosting.
🥗 Nutrition
Serving: 1Slice | Calories: 344kcal | Carbohydrates: 40g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 273mg | Potassium: 164mg | Fiber: 1g | Sugar: 27g | Vitamin A: 418IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg