Banana And Peanut Butter Cake Recipes

PEANUT BUTTER BANANA CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush the inside of 2 - 9 inch round baking dishes with coconut oil and line the bottom with parchment paper.
• In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the eggs and whisk until smooth. Whisk in the coconut oil, yogurt, peanut butter, sugar, salt and vanilla until smooth and incorporated. Add the flour, baking soda and baking powder. Use a rubber spatula to stir until combined being careful not to over mix.
• Divide the batter among the 2 prepared pans and bake for 25 to 30 minutes or until firm to the touch and a toothpick inserted in the center comes out only a few crumbs. Allow to cool for 30 minutes in the pan. Unmold the cakes and allow them to cool completely on a wire rack.
• In a medium bowl combine the cream cheese, butter, peanut butter and salt. Using a hand held mixer, beat on medium speed until light and fluffy. Add the powdered sugar and slowly beat again, increasing the speed as the sugar gets incorporated.
• Place one of the cooled cakes, top side down, on a serving plate. Place 1/3 of the frosting on the cake. Using an offset spatula, spread the frosting almost to the edge of the cake. Place the other layer, top side down, on the frosting. Dollop the remaining frosting in the center of the top layer. Using the offset spatula, slowly work the frosting over the top and down the sides of the cake until the cake is evenly covered. Sprinkle the top with the mini chips. Refrigerate for at least 2 hours before slicing and serving.

BANANA PEANUT BUTTER BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan.
• Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.

BANANA, PEANUT BUTTER AND MARSHMALLOW POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
• Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
• In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
• Spoon marshmallow creme into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add softened butter; beat with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Spread evenly over cake.
• Just before serving, in small microwavable bowl, microwave 1/3 cup peanut butter uncovered on High in 15-second intervals until thin enough to drizzle. Top cake with sliced bananas; drizzle with warm peanut butter. Cover and refrigerate any remaining cake.

BANANA AND PEANUT BUTTER CAKE

Steps:

• 1. Preheat the oven to 180°C, gas mark 4; grease and line a 900g (2lb) loaf tin. Cream the butter and sugar with electric beaters until fluffy; beat in the peanut butter, then the eggs and bananas. Fold in the flour, baking powder and a pinch of salt. Bake for 50-60 minutes in the tin, until risen, golden, and a skewer put into the centre comes out clean; cool completely in the tin. 2. For the topping, beat the butter until creamy, then beat in the sugar in 2 lots, until crumbly. Beat in the peanut butter, then the cheese and a pinch of salt to make a smooth, spreadable icing (do not overbeat). Ice the cake then sprinkle with the peanuts.

BANANA AND PEANUT BUTTER CAKE WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 175C / 350 F. Lightly grease 2 x 8-inch round cake tins with butter.
• Combine the flour, salt, baking powder and baking soda in a large bowl, then set aside.
• Beat the butter and sugar together with an electric whisk until light and fluffy, then whisk in the eggs one at a time.
• Beat in the yoghurt, bananas and peanut butter, then stir in the flour little by little with a wooden spoon until totally mixed in. Finally, fold the chocolate chips through the batter.
• Divide the batter between the two greased tins, then bake for 35 to 40 minutes or until the cakes begin to pull away from the sides of the pan and a skewer poked into the centre comes out without raw batter on it. Let cool for a while, then turn out onto a wire rack to completely cool.

PEANUT BUTTER BANANA BUNDT CAKE

Steps:

• Preheat oven to 350°F. Grease or spray a 10-cup Bundt cake pan (I love the new olive oil cooking spray).
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cake mix, puddings, oil, water, and eggs. Add in the peanut butter and mashed bananas and mix until smooth.
• Pour the batter into the prepared cake pan and bake 40-45 minutes, or until a toothpick inserted into the center comes out clean.
• Once the cake has cooled for at least 10 minutes, flip it over and place it on a platter or plate. Allow to cool completely before adding icing.
• While the cake cools, combine the powdered sugar, butter, and milk in the bowl of a stand mixer fitted with the whisk attachment. Add the peanut butter and mix until fluffy and smooth. If the icing seems too thick, add more milk, 1 tablespoon at a time, until the desired consistency is achieved.
• Once the cake is completely cooled, ice liberally with the icing. The more, the better :)
• Sprinkle with mini chocolate chips, if desired, then slice and serve.

PEANUT BUTTER BANANA CAKE

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating well after each addition.
• Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
• For frosting, in a small bowl, beat the peanut butter, milk and vanilla until blended; gradually beat in confectioners' sugar until smooth. Spread over cake. Yield: 12-15 servings.

PEANUT BUTTER AND BANANA CAKE

Steps:

• Mix together cake mix, milk, melted butter and eggs with mixer. Add peanut butter and mashed bananas and continue mixing. Fold in nuts. Spray a 9 x 13 baking dish with cooking spray. Add batter. Bake in preheated 350 degree oven for 35 to 50 minutes. Cool and add your favorite frosting. I just drizzled confectionery sugar and milk recipe below over mine. Makes 1 cake.

BANANA LAYER CAKE WITH FLUFFY PEANUT BUTTER FROSTING

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Grease and flour two 8" round cake pans and set them aside.
• To a large bowl add the mashed bananas, the buttermilk, and the eggs, and whisk them together until they're combined. Stir in the canola oil and then the sugar.
• Add the flour, baking powder, baking soda and sea salt to a separate bowl and whisk until combined. Add the dry ingredients into the banana mixture and fold them together with a rubber spatula just until no more streaks of flour remain. Do not over-mix or you'll create too many air bubbles in your batter which causes a problem called tunnelling (if you can see long, gaping holes in your baked cake, it means you have over-mixed!).
• Divide the batter evenly between the two prepared cake pans and bake at 350 degrees Fahrenheit for about 30-35 minutes or until a toothpick inserted into the middle of one of the cakes comes out clean.
• Let the cakes cool in their pans for about 5 minutes and then gently turn them out upside down onto wire racks to cool.
• While the cakes are cooling, begin to prepare the frosting by whipping the butter and the peanut butter on high speed until they're well combined and nice and fluffy.
• Add the powdered sugar about a cup at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl periodically so that all the powdered sugar gets into the frosting.
• Add the whole milk one tablespoon at a time, whipping well after each addition. Continue whipping until the frosting reaches a gorgeous light and fluffy texture that's perfectly spreadable. You may need to add slightly less or slightly more milk depending on what kind of butter and/or peanut butter you use, so it's a good idea to watch closely as you're whipping to ensure you create frosting with a spreadable texture.
• Once the cake has cooled, cut each layer in half horizontally using a sharp serrated knife, making sure to turn the cake layer as you cut to create layers as even as possible. If cutting cake layers freaks you out, I guarantee this cake will taste just as amazing as a two-layer cake, so feel free to skip this part altogether!
• Frost the cake, making sure to spread a nice thick, even layer of frosting between each of the layers. When making layer cakes I like to add my layers upside down so the flat end is facing upward. This creates a more even top and helps the cake stay straight.
• Frost the top and sides of the cake, creating a simple swirl pattern if you wish.
• Add the crushed peanuts to the top of the banana layer cake and press them into the frosting just slightly with your palm.

PEANUT BUTTER BANANA POKE CAKE RECIPE BY TASTY

Steps:

• Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
• In a large bowl, mix 2 mashed bananas, 1 cup of the melted peanut butter, and the sweetened condensed milk; if needed, add extra milk to loosen the mixture. Pour the mixture over the cake and let it settle into the holes for about 10 minutes. Some of the mixture will stay on top, which is okay.
• Spread the whipped topping evenly over the cake. Place sliced bananas on the topping, drizzle the remaining ½ cup of melted peanut butter on top, and sprinkle with the roasted peanuts. Chill the cake for at least 3 hours or up to overnight.
• Enjoy!

BANANA CHOCOLATE CHIP CAKE WITH PEANUT BUTTER FROSTING

Steps:

• Preheat oven to 350 degrees, grease and flour three 8x2 inch round pans. You could use two 9 inch pans it you do not have 8 inch pans.
• In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds, set aside.
• In another bowl, add the buttermilk, vanilla and mashed bananas. Blend and set aside.
• In the bowl of your mixer, add the slightly softened butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
• Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid. Do not mix above medium speed or over mix the batter. After mixing, fold in the chocolate chips.
• Pour batter into prepared pans and bake for 25 to 30 minutes. Check at 22 minutes, cake is done with a toothpick comes out clean or with just a few crumbs attached.
• Cool in pans 5 to 10 minutes on a cooling rack before turning out.
• In the bowl of your mixer add the butter and mix on medium speed until the butter is softened and smooth. Add the peanut butter and salt, mix until blended.
• Gradually add the powdered sugar alternately with the milk.
• Add vanilla and mix on medium speed 4 to 5 minutes until smooth.
• Makes 4 1/2 to 5 1/2 cups depending on the amount of powdered sugar and milk used. It is enough to fill and

PEANUT BUTTER BANANA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating well after each addition. , Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat peanut butter, milk and vanilla until blended; gradually beat in confectioners' sugar until smooth. Spread over cake.