Scratch Made Banana Cake with Peanut Butter Frosting Recipe
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Scratch Made Banana Cake with Peanut
A classic banana cake is topped with a fluffy, creamy peanut
When I first started cooking, I cooked desserts. It was a long time before I made ‘real’ food. Making desserts is still my passion as you can tell from the 17+ pages of desserts here. I will spend hours making dessert, make a dessert over and over until it’s perfect, and generally obsess over any and all desserts. However, I don’t have that patience with other foods. I want quick and easy when it comes to cooking anything except desserts.
Scratch Made Banana Cake with Peanut Butter Frosting Recipe
Growing up I loved to get Southern Living magazine each month. I learned a lot about cooking and baking from that magazine. I especially loved the holiday editions with all the party foods and desserts. They always had a big beautiful cake featured in the December issue.
This Scratch-made Banana Cake with Peanut
Because I love peanut
This makes a beautiful show-stopper cake for any holiday or celebration.
Scratch-Made Banana Cake with Peanut Butter Frosting Recipe
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Save To Your Recipe BoxIngredients
CAKE
- ¾ cup vegetable oil
- 4 large eggs beaten
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup bananas over-ripe and mashed
- 1 teaspoon vanilla extract
FROSTING
- 1 and ½ cups creamy peanut butter
- 1 cup butter at room temperature
- 1 and ⅔ to¾ cups confectioners' sugar sifted
Instructions
CAKE
- Spray three 8-inch or 9-inch round baking pans with nons-stick spray.
- Preheat oven to 350 degrees F.
- In a small bowl beat eggs until frothy. Add vegetable oil and whisk until well combined.
- In another large mixing bowl, combine flour, sugar, baking soda, ground cinnamon and salt.
- Add egg mixture into the flour mixture and whisk until combined. Do not over work this mixture.
- Stir in vanilla and bananas carefully.
- Evenly distribute the batter between your three cake pans.
- Bake in preheated 350-degree oven for 21 to 22 minutes or until lightly browned. Test cake with a wooden pick, when the pick comes out with no crumbs or dry crumbs the cake is done.
- Allow cake to cool completely before frosting with peanut butter frosting.
FROSTING
- Cream peanut butter and butter together in an electric mixer until smooth.
- Slowly add confectionate sugar and cream until mixer is smooth.
- Add enough sugar that the miser is spreadable but still smooth.
- Wait until the cake is completely cool before frosting. For a more professional cake, remove the domes from the tops of the cake layers with a cake leveler or large serrated knife. Place one layer of cake on a serving plate. Spread about 1 cup of the frosting on top in an even layer. Repeat with the next layer of cake and frosting, then top the cake with the final layer of cake (if you have 3 layers). Frost the outside of the cake. An offset spatula makes
it really easy to get an even layer.
Notes
Nutrition
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Am I use pastry flour in this cake recipe?
Can you make only 2 layers instead of 3?
Yes, you can. They’ll take slightly longer to cook.
Can you use natural peanut butter in the frosting?
I used Jif Natural smooth peanut butter. If it smooth and creamy it’ll work but if it’s the kind that separates and is hard I don’t think it’ll mix in smoothly.
So if I were to make them into cupcakes how would I go about it? Would I just fill them like regular cupcakes 3/4 way full and bake for about 10 minutes?
Yes, I think it’ll take 16 to 18 minutes for regular size cupcakes to bake.
Could I make this as a sheet cake instead of layers?
Yes, I love a sheet cake. It should bake at 350 for 27 to 35 minutes. I’d start watching it at 25 minutes.