Scratch Made Banana Cake with Peanut Butter Frosting Recipe is the ultimate dessert for the ultimate banana and peanut butter lover!
A classic banana cake is topped with a fluffy, creamy peanut butter frosting. This cake is soft and decadent and amazing!
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 Butter Frosting Recipe is my big, beautiful, celebration cake. It will be perfect for Thanksgiving or Christmas, but it is seasonless and would make a show-stopping birthday cake or any celebration that you need a big beautiful cake for!
Because I love peanut butter and have dozens of peanut butter recipes on here, I topped this cake with a fluffy, smooth and creamy peanut butter frosting. It will also be great on a white or chocolate cake or cupcakes.
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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- 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
- 1 and ½ cups creamy peanut butter
- 1 cup butter at room temperature
- 1 and ⅔ to¾ cups confectioners' sugar sifted
- 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.
- 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.
Shannon Tusing says
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.
Recipe was easy to follow and cake was easy to handle but I found the taste and texture disappointing.
Shelley Crawford says
This was bomb shock-a-locka! BOO YAAAAAAA
Carla Begel says
I made this cake the other day and added walnuts to it. My husband said it was the best cake he’s ever tasted. Definitely a keeper!
AWesome!!! so happy you guys liked it!
TOM DESIMONE says
I have a question about the peanut butter frosting. The directions say to add the sugar and ‘cream’ to the mixed p-nut butter and butter… WHAT cream? There’s no cream mentioned in the ingredients list. HELP
“Slowly add confectionate sugar and cream until mixer is smooth.” Cream meaning mix or whisk together until smooth
Kim Williams says
I just made this cake for fifth grade at my school tomorrow. I sure hope they like it! This will be a sweet treat after a long week of standardized testing! Come on weekend for some rest and relaxation!!
Ugh, my boys started testing this week. I hope it was a welcome treat for you!
Same goes here…I will cut mine into reasonable pieces, put each one in a freezer bag, pull one out when I get a sweet tooth, and microwave to thaw. Yum!
I would loooove to make this cake! Problem is that no one here (in Italy) is a huge fan of peanut butter. Iìm the only one. I would have to eat the whole cake. I guess that’s not so bad. haha #weekendpotluck
Susan Erskine says
This recipe looks so good. I always have overripe bananas in my freezer. Love that can just put them in with skin on and no fuss. This has 2 of my favorites.. Bananas and peanut butter. Can’t wait to try .
I have three over ripe bananas sitting on my counter right now. I was just wondering what I could do with them that wouldn’t involve making ANOTHER loaf of banana bread. That peanut butter frosting, though! I can’t wait.
This cake looks fabulous! Banana cake and pb frosting must taste very good together.
It was so good, Medeja! I gave most of it to a friend so I wouldn’t eat it!