Banana Cake with Peanut Butter Frosting

When I told my mom I was making this cake, she asked me what the occasion was.

Is having a bunch of brown bananas enough of an occasion to bake a cake? I think so.

If I did have a reason for baking this, it would obviously be because I love banana and peanut butter together. I used to eat peanut butter and banana sandwiches as a kid (and sometimes I still do…). When I saw this cake in Bon Appetit, I couldn’t stop thinking of turning my childhood staple into a grown up dessert.

So, I bought a bunch of bananas earlier this week and patiently waited for them to turn brown. It took an unusually long time for nature to do its thing and by the time they were ripe enough to use, I was home alone for the week since Cassie had left for a trip. Did I really need to make an entire layer cake for myself to consume all week?

Instead, I opted for something a little less extravagant that feels like more of an everyday treat. I found a great recipe for banana bread bars and went with that instead. If anything, this would at least be slightly more acceptable to eat for breakfast and I would feel less terrible about eating ALL of it. You know, because most things you eat for breakfast are topped with peanut butter frosting.

But my plan backfired. I was expecting this recipe to turn out more dense, like a brownie, but it actually ended up being fluffy like cake, but still moist like banana bread. It’s never a bad surprise when something turns out like cake, is it?

So yeah, now I’m still left with an entire cake to myself all week. Wish me luck…

Banana Cake with Peanut Butter Frosting
Cake adapted from Life's Simple Measures Frosting from Ina Garten
Serves: 12
  • 1½ cups sugar
  • 1 cup sour cream
  • ½ cup butter, softened
  • 2 eggs
  • 3 or 4 ripe bananas (about 2 cups), mashed
  • 2 tsp vanilla extract
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • ¾ tsp salt
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter (such as Jif)
  • 5 tbsp unsalted butter, softened
  • ¾ tsp vanilla extract
  • ⅓ cup milk
  1. Preheat oven to 375 degrees. Grease a 13x9 cake pan.
  2. In a large bowl, use a hand mixer to beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute.
  3. Spread batter evenly into pan. Bake 25-30 minutes or until top is golden brown.
  4. To make the frosting, beat together the powdered sugar, peanut butter, butter, vanilla, and salt until creamy. Add the milk and beat on high speed until the frosting is light and smooth.
  5. Let the cake cool on a wire rack before frosting.



    • Kerry says

      Hopefully they will brown quicker than mine did, took about a whole week to get them where I want them. Meanwhile, when I don’t want them to brown, they seem to turn brown right away!

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