BANANA LAYER CAKE WITH FLUFFY PEANUT BUTTER FROSTING
This bakery-inspired Banana Layer Cake recipe is simple and basic, making it perfect for beginning bakers!
Provided by Chrissie
Categories Dessert
Time 1h25m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 116 g, Protein 14 g, Fat 42 g, SaturatedFat 13 g, Cholesterol 70 mg, Sodium 532 mg, Fiber 3 g, Sugar 84 g, Calories 878 kcal
BANANA AND PEANUT BUTTER CAKE
Yield 12
Number Of Ingredients 1
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.
Nutrition Facts : Nutritional Info Typical values per serving Energy 1,677kJ 401kcals Fat 22.4g Saturated Fat 11g Carbohydrate 42g Sugars 28g Protein 7.2g Salt 0.5g Fibre 2g Click here for more information about health and nutrition
PEANUT BUTTER BANANA CAKE
This peanut butter banana cake has a delicious cream cheese peanut butter frosting, and the generous sprinkle of mini chocolate chips takes it over the top!
Provided by Giada De Laurentiis
Categories Dessert
Time 1h15m
Yield 10
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 10, Calories 673
PEANUT BUTTER BANANA CUPCAKES
These Peanut Butter Banana Cupcakes have a moist, fluffy banana cake on the bottom and a lovely cream cheese peanut butter frosting on top. Such a perfect flavor combo!
Provided by Lindsay
Categories Dessert
Time 38m
Number Of Ingredients 16
Steps:
- TO MAKE THE CUPCAKES:
- Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
- 2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
- 3. Add vanilla extract and mix until combined.
- 4. Add egg white and egg in two batches, mixing until combined after each.
- 5. Combine dry ingredients in another bowl, then combine mashed bananas, milk and water in another bowl.
- 6. Add half of the dry ingredients to the batter and mix until well combined.
- 7. Add the milk and banana mixture and mix until well combined.
- 8. Add remaining dry ingredients and mix until well combined.
- 9. Fill cupcake liners about halfway. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few crumbs.
- 10. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. TO MAKE THE FROSTING:
- Beat the cream cheese and butter together until smooth.
- 2. Add the peanut butter and mix until smooth.
- 3. Add half of the powdered sugar and mix until smooth.
- 4. Add remaining powdered sugar and mix until smooth.
- 5. Pipe the frosting onto the cupcakes. I used the Ateco 808 large round tip.
- 6. Top cupcakes with a banana chip and sprinkle with crushed banana chips, if desired. Store in an airtight container in the refrigerator. Cupcakes are best for 2-3 days.
Nutrition Facts : ServingSize 1 Cupcake, Calories 496 calories, Sugar 54.8 g, Sodium 180.8 mg, Fat 21.8 g, SaturatedFat 11.8 g, TransFat 0.1 g, Carbohydrate 71.3 g, Fiber 1.6 g, Protein 6.9 g, Cholesterol 53.9 mg
BANANA AND PEANUT BUTTER CAKE WITH CHOCOLATE CHIPS
A perfectly textured and full-of-flavour layer cake made with peanut butter, banana and chocolate chips - yes, a marriage made in heaven!
Provided by Helen
Categories Cake
Time 55m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 605 kcal, Carbohydrate 75 g, Protein 11 g, Fat 31 g, SaturatedFat 15 g, Cholesterol 76 mg, Sodium 395 mg, Fiber 4 g, Sugar 48 g, TransFat 1 g, UnsaturatedFat 12 g, ServingSize 1 serving
PEANUT BUTTER BANANA CAKE
I've had this well-worm recipe for as long as I've been married. I often make it for potluck functions. The ladies love it, but the heavy texture is a real favorite with men.-Lee Deneau, Lansing, Michigan From The Best Of Country Cooking 2007
Provided by The Daycare Lady
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
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.
BANANA CHOCOLATE CHIP CAKE WITH PEANUT BUTTER FROSTING
This Banana Chocolate Chip Cake with Peanut Butter Frosting is fluffy, moist, and so delicious!
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Number Of Ingredients 17
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 AND BANANA CAKE
This easy cake is made bananas and a cake mix. No one will know you used a cake mix because it's just that delicious!
Provided by The Southern Lady Cooks
Categories Cake
Time 1h5m
Number Of Ingredients 10
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.
PEANUT BUTTER BANANA BUNDT CAKE
Peanut Butter Banana Bundt Cake is the most perfect cake recipe ever. Peanut butter and banana is one of those classic flavor combinations you just can't beat, and when you add peanut butter icing and mini chocolate chips into the equation, YUM! This peanut butter banana pudding cake is great for any occasion, and easy enough for new bakers.
Provided by Becky Hardin - The Cookie Rookie
Categories Dessert
Time 1h
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1043 kcal, Carbohydrate 137 g, Protein 17 g, Fat 51 g, SaturatedFat 16 g, Cholesterol 113 mg, Sodium 1031 mg, Fiber 4 g, Sugar 98 g, ServingSize 1 slice, TransFat 1 g, UnsaturatedFat 31 g
PEANUT BUTTER BANANA CAKE
I've had this well-worm recipe for as long as I've been married. I often make it for potluck functions. The ladies love it, but the heavy texture is a real favorite with men.-Lee Deneau, Lansing, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 352 calories, Fat 10g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 241mg sodium, Carbohydrate 62g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT BUTTER UPSIDE-DOWN BANANA CAKE
This Peanut Butter Upside-Down Banana Cake made with PB2 Organic Powdered Peanut Butter is topped with sliced bananas in a brown sugar glaze. Serve with a dollop of stabilized whipped cream and you've got a dessert the whole family will enjoy all year long!
Provided by Lynne Feifer
Categories Dessert
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 350° F, and generously grease a bundt pan.
- In a small saucepan, combine the ¼ cup of butter and brown sugar over medium heat, whisking constantly as it comes to a boil. Then boil for about 30 seconds.
- Slowly turn the bundt pan as you pour the sugar mixture into it to evenly distribute. Place the banana slices on top of the sugar mixture in a line around the pan.
- Over a medium bowl, sift together the flour, PB2 Organic Powdered Peanut Butter, baking soda, baking powder, and salt.
- In a mixing bowl, cream together the butter and sugar. and beat until light and fluffy. Add the vanilla, egg, and egg yolk and mix well.
- Add half of the dry ingredients to the butter mixture and mix. With the mixer running on low, pour in half of the buttermilk, the remaining dry ingredients and remaining buttermilk. Mix until combined.
- Gently pour batter into the bundt pan so as not to displace the bananas and spread if needed to make sure batter is evenly distributed.
- Bake for 45-55 minutes or until a cake tester inserted into the middle comes out clean.
- Allow cake to cool in pan on a wire rack for about 45 minutes before placing a plate over the pan and inverting it.
- Serve with my stabilized whipped cream or fresh whipped cream, if desired.
Nutrition Facts : ServingSize 1 g, Calories 238 kcal, Carbohydrate 32 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 48 mg, Sodium 280 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 4 g
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