Reeses Peanut Butter Cup Banana Cake With Peanut Butter Cream Cheese Frosting Recipes
REESE'S PEANUT BUTTER CUP BANANA CAKE WITH PEANUT BUTTER CREAM CHEESE FROSTING
Peanut butter, banana, and chocolate are one fine trio, especially in cake-and-icing form. The banana-y cake is deliciously moist, and when you hit a bite with peanut butter cup, it's heaven. And the frosting? Out of this world.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Butter and flour a 13-inch x 9-inch baking pan. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In the bowl of a stand mixer fitted with the beater blade attachment or in a large bowl using an electric mixer, beat together the butter and 1 1/2 cups sugar on medium speed until well-blended. Add the eggs one at a time and beat until the mixture is fluffy. Mix in the sour cream, bananas, and lemon juice. Pour in the flour mixture a little at a time and beat until well-blended. Gently stir in the peanut butter cup minis with a wooden spoon. Spread batter into the prepared pan.
- Bake for about 30 minutes, or until the top of the cake is golden and a toothpick or tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack.
- Make the frosting. In the bowl of a stand mixer fitted with the beater attachment or in a large bowl using an electric mixer, beat together the cream cheese, butter, and peanut butter until well-blended. With the mixer on low speed, beat in the powdered sugar until well-incorporated. Increase the speed to medium and beat for another 30 seconds. Add the heavy whipping cream and beat for about three minutes until the frosting is fairly light and smooth.
- Spread the frosting on the completely cooled cake. Place the reserved peanut butter cup minis on the cake, evenly spaced. Cut into 12 pieces and serve. Store leftover cake in the refrigerator. It keeps well for about 3 - 4 days.
REESE'S™ PEANUT BUTTER CUP BANANA BREAD
Reese's™ peanut butter cups are the crowning touch of this quick bread! No one will be able to resist a sweet slice.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h40m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark pan). Grease and flour bottom only of 9x5-inch loaf pan. In large bowl with electric mixer, beat sugar and butter on medium speed until creamy.
- Add eggs, milk, vanilla and bananas. Beat about 30 seconds or until well blended. Add all remaining ingredients except candy. Mix just until moistened. Reserve 2 tablespoons cut up candy. With spoon, fold in remaining candy. Pour into pan.
- Bake 1 hour to 1 hour 10 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Finely chop the reserved 2 tablespoons candy; sprinkle on warm bread. Cool completely, about 2 hours.
Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving, TransFat 0 g
REESE'S PEANUT BUTTER CUP CAKE
This is a very unique, delicious cake. The cake itself is not peanut butter flavored, but Reese's Cups crumbled on top of the batter before baking add a delicious layer between the cake and chocolate frosting. Enjoy!
Provided by Karen..
Categories Candy
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine water and oats and mix well.
- Cool to room temperature.
- Cream butter, brown sugar, sugar and vanilla.
- Beat in eggs and oatmeal mixture.
- Sift together dry ingredients and add gradually to creamed mixture, beating one minute.
- Pour batter into a greased and floured 9x13-inch pan.
- Crumble peanut butter cups and sprinkle on top, making a thicker layer around the edges.
- Bake for 40 to 45 minutes or until center tests done.
- Cool completely and frost.
Nutrition Facts : Calories 506.7, Fat 19.2, SaturatedFat 8.5, Cholesterol 56.3, Sodium 347.6, Carbohydrate 81.3, Fiber 1.9, Sugar 61.7, Protein 5.4
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