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Homemade Banana Cake with Peanut Butter Frosting photo

Banana Cake with Peanut Butter Frosting

This Banana Cake with Peanut Butter Frosting is a nostalgic treat! Moist banana cake topped with rich peanut butter frosting for a delightful dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1.5 cups very ripe bananas mashed (about 4 large bananas)
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 0.5 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 sticks butter at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 4 large eggs at room temperature
  • 0.75 cups full-fat sour cream
  • 0.75 cups whole milk
For the Peanut Butter Frosting:
  • 8 ounces full-fat cream cheese very soft
  • 4 ounces unsalted butter very soft
  • 1 cup creamy peanut butter
  • 1 tablespoon honey
  • 0.5 teaspoon flaky sea salt
  • 4 cups confectioners' sugar
  • 2 tablespoons heavy cream

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Electric mixer
  • Rubber spatula
  • Cake Pans
  • Cooling rack

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Alternatively, you can line the bottoms with parchment paper for easier removal.
  2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. In a large mixing bowl, use an electric mixer to cream together the room-temperature butter, granulated sugar, and light brown sugar until light and fluffy, about 4-5 minutes.
  4. Add the eggs, one at a time, mixing well after each addition. Then, mix in the mashed bananas and vanilla extract until fully combined.
  5. Mix in the sour cream and whole milk, blending until smooth.
  6. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix; a few lumps are okay.
  7. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a cooling rack.
  8. In a mixing bowl, beat together the softened cream cheese and unsalted butter until creamy. Add the creamy peanut butter, honey, and flaky sea salt, mixing until well combined. Gradually add the confectioners' sugar, followed by the heavy cream, until the frosting is smooth and spreadable.
  9. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of peanut butter frosting on top. Place the second layer on top and use the remaining frosting to cover the top and sides of the cake.
  10. For an extra touch, you can garnish the cake with banana slices, chopped peanuts, or a drizzle of honey.

Notes

  • For a lighter cake, use very ripe bananas.
  • Store leftovers covered at room temperature for up to 3 days.
  • Freeze individual slices wrapped tight for up to 3 months.