Banana Cake With Peanut Butter Frosting
A moist banana cake topped with rich peanut butter frosting, perfect for banana lovers and ideal for casual gatherings or as a comforting dessert.
Ingredients
Instructions
- Mix all ingredients together in a bowl until well combined.
- Pour the batter into a prepared baking pan.
- Bake at 350°F (175°C) for 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before frosting and serving.
Tips & Substitutions
For a moisture boost, consider adding a tablespoon of sour cream to the batter, similar to the moist texture in a Cinnamon-Laced Sour Cream Pound Cake. If you prefer a healthier alternative, substitute half of the Crisco with unsweetened applesauce for a lighter cake. Ensure your bananas are very ripe for maximum sweetness and flavor.
Serving Suggestions
This banana cake is delicious on its own but can be enhanced with a drizzle of caramel sauce or a sprinkle of chopped nuts on top. It pairs beautifully with a scoop of vanilla ice cream for a delightful dessert experience. For a breakfast treat, serve it alongside fresh fruit or a cup of coffee, making it a versatile option for any occasion.
Storage & Reheating
Store leftover banana cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice the cake and warm in the microwave for about 10-15 seconds or until just warm, ensuring it retains its moistness.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Cake With Peanut Butter Frosting contains roughly 188 calories, with 3g protein, 40g carbohydrates, and 3g fat. It is an excellent source of calcium (29% of the Daily Value) and vitamin C (24% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1788mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well in this recipe. Just make sure to thaw them completely and drain any excess moisture before mashing. They should be very ripe for the best flavor, similar to fresh ripe bananas.
What can I substitute for Crisco?
You can substitute Crisco with an equal amount of unsalted butter or coconut oil. This will give the cake a different flavor and texture, enhancing the overall taste while keeping it moist.
Is there a way to make this cake gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. Look for one that includes xanthan gum for better texture. This will allow those with dietary restrictions to enjoy this delicious banana cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).