Banana Cake With Peanut Butter Icing
A moist and flavorful banana cake topped with creamy peanut butter icing, perfect for banana lovers and casual gatherings. The rich banana flavor combined with the smooth peanut butter creates a comforting dessert suitable for all occasions and adaptable for various dietary preferences.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour a 9 x 13-inch baking pan.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In a small bowl, combine mashed bananas and buttermilk. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Gradually add the dry ingredients to the creamed mixture, alternating with the banana and buttermilk mixture, beginning and ending with the dry ingredients.
- Pour batter into prepared baking pan.
- Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow cake to cool completely before frosting.
Tips & Substitutions
For a moister cake, ensure your bananas are very ripe. You can substitute the buttermilk with yogurt or a milk-lemon juice mixture if needed. If you're out of butter, vegetable oil works as a good alternative, but the flavor will be slightly different. For extra flavor, consider adding chopped nuts or chocolate chips to the batter.
Serving Suggestions
Serve the banana cake with a generous layer of peanut butter icing for a delightful treat. It pairs beautifully with a cup of coffee or tea for an afternoon snack. For a special touch, consider adding a scoop of vanilla ice cream on the side or serving it alongside Fran'S Broccoli Casserole for a balanced meal.
Storage & Reheating
Store any leftover banana cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or warm in the oven at 350°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Cake With Peanut Butter Icing contains roughly 262 calories, with 5g protein, 36g carbohydrates, and 11g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 731mg per serving (32% 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 thaw them completely and drain any excess liquid before mashing. This will ensure your cake remains moist and flavorful.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it without frosting. Just wrap it tightly in plastic wrap and keep it at room temperature. Frost it on the day you plan to serve for the best texture.
What can I substitute for peanut butter in the icing?
If you need a peanut-free option, almond butter or sunbutter can be great alternatives. Just keep in mind that the flavor will change, but it will still offer a deliciously creamy icing for your 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).