Imagine sinking your fork into a slice of heaven – a moist, tender banana cake crowned with the most decadent, creamy peanut butter icing you've ever tasted! This isn't just another dessert; it's a flavor explosion that will make your taste buds dance and your family beg for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to transform ordinary ingredients into an extraordinary treat that'll have everyone asking, "Can you make this again?"
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1/4 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the mashed bananas, granulated sugar, and brown sugar. Use a fork or a whisk to mix until the sugars are well incorporated with the bananas.
- Add the softened unsalted butter to the banana mixture. Using an electric mixer, cream the butter with the banana mixture until it becomes light and fluffy, about 2-3 minutes.
- Crack the two large eggs into the bowl and add the vanilla extract. Mix well until everything is fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the peanut butter icing. In a mixing bowl, combine the creamy peanut butter and powdered sugar. Mix until crumbly.
- Add the milk to the peanut butter mixture and beat with an electric mixer until smooth and creamy. If the icing is too thick, add a little more milk, one tablespoon at a time, until you reach your desired consistency.
- Once the banana cake has cooled completely, spread the peanut butter icing evenly over the top using a spatula.
- Cut the cake into 12 servings and enjoy your delicious Banana Cake with Peanut Butter Icing!
Tips
- Use overripe bananas for maximum flavor and natural sweetness. The darker and spottier, the better!
- Make sure all ingredients are at room temperature before mixing to ensure smooth, even incorporation.
- Don't overmix the batter – mix just until the ingredients are combined to keep the cake tender.
- For extra moisture, you can add a tablespoon of sour cream or Greek yogurt to the batter.
- Test the cake's doneness by inserting a toothpick – it should come out clean or with just a few moist crumbs.
- Let the cake cool completely before icing to prevent the frosting from melting.
- If the peanut butter icing is too thick, add milk one teaspoon at a time until you reach the perfect spreading consistency.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 8g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 65mg
