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5 from 3 reviews

This two-layer peanut butter banana cake features moist and soft banana cake layers covered in the best peanut butter frosting! This banana layer cake is so easy to whip up and you don’t even need a mixer to make the cake. Plus, you can easily make it dairy-free.

peanut butter banana cake slice on a plate

After I made my simple banana cake with oil, I knew I wanted to make a layer cake version but with peanut butter frosting! I mean, come on, a banana layer cake with peanut butter frosting? What can be better than that?


The frosting recipe is based on my biscoff buttercream from my chocolate biscoff cake, but I swapped out cookie butter for creamy peanut butter. When I had my first bite of this banana peanut butter cake while testing the recipe, I knew this was going to become a family favorite!

Why You’ll Love This Peanut Butter Banana Cake

  • This banana cake is so easy to make and you don’t even need a stand mixer to make the cake layers! 
  • Peanut butter and banana is such a good flavor combo, I can’t get enough of it.
  • You can easily make this layer cake dairy-free, so it’s perfect if you have food allergies. 

Ingredients Needed

peanut butter banana cake ingredients in bowls
  • Bananas: make sure you’re using ripe bananas – the more freckly, the better! They’ll be easier to mash and they’re sweeter.
  • Milk: you can use regular milk or vegan milk if you’re dairy-free.
  • Butter: feel free to use regular butter or vegan butter! In a pinch, you can swap it out for a neutral oil like sunflower oil or vegetable oil for the cake layers.
  • Peanut Butter: I recommend using smooth, creamy peanut butter over crunchy. You’ll want to use a regular peanut butter and not the type with oil on top, natural peanut butter might change the texture of the frosting. 
  • Baking Powder & Baking Soda: make sure neither of them have expired or your cake won’t rise in the oven! 

Step by Step Instructions

butter and sugar whisked together in a bowl

Step 1: Preheat your oven to 350°Fahrenheit and spray two 8-inch cake pans with cooking spray. Line the bottoms of the pans with a circle of parchment paper.

Step 2: Measure out the butter and then melt in the microwave in a medium bowl. Whisk in the brown sugar and white sugar.

Step 3: Mix in the mashed banana, eggs, vanilla extract, and milk.

wet ingredients for banana cake in a bowl with a spatula in it

Step 4: Add in the flour, salt, baking powder, and baking soda. Mix until just combined.

Step 5: Divide the cake batter evenly between the two prepared cake pans. Bake in the middle rack of the oven for 25-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

Step 6: Let the cakes cool in the pans for 20 minutes, then remove and let cool completely on a wire cooling rack.

peanut butter frosting in a bowl with a mixer

Step 7: Make the peanut butter frosting. In the bowl of a stand mixer, or in a large bowl with a handheld mixer, beat the butter and peanut butter together. Slowly add the salt and powdered sugar, mixing until light and fluffy.

frosting knife frosting banana cake with peanut butter frosting

Step 8: Once the cakes have cooled completely, assemble the cake and enjoy!

peanut butter banana cake cut into slices on parchment paper

Expert Tips

  • I always recommend using a kitchen scale to weigh out your flour! It’s so easy to add too much flour if you’re using measuring cups, and that’ll make your cake dry and dense.
  • If you don’t have a kitchen scale, make sure to use the scoop and level method to weigh out your flour!
  • I’ve created this recipe to have enough frosting to pipe and decorate the cake. If you only want a light layer of frosting or going more for the naked cake look, you will have leftover frosting. You can freeze the leftover frosting in an airtight container. Just let it come to room temperature and you may have to rewhip it when ready to use.
  • Don’t want to make peanut butter frosting? Swap it out for my favorite cream cheese frosting or vanilla buttercream!

Storage Instructions

Store this cake in an airtight container at cool room temperature for up to 3 days.

To freeze, place slices in a ziploc bag in the freezer for up to 3 months. Let thaw at room temperature before enjoying.

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If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

peanut butter banana cake slice on a plate
5 from 3 reviews

Peanut Butter Banana Cake

Gabby Kislanko
This two-layer peanut butter banana cake features moist and soft banana cake layers covered in the best peanut butter frosting! This banana layer cake is so easy to whip up and you don’t even need a mixer to make the cake. Plus, you can easily make it dairy-free.
Prep Time: 10 minutes
Bake: 20 minutes
Total Time: 30 minutes
Servings: 15 slices
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Ingredients
 

Banana Layer Cake

  • ½ cup (105 g) butter, melted, (dairy free or regular)
  • ¾ cup (150 g) granulated white sugar
  • ½ cup (100 g) light brown sugar
  • 2 eggs
  • 1½ cup (465 g) ripe mashed bananas (3-4 ripe bananas)
  • 2 teaspoon vanilla extract
  • 1 cup milk
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2¾ cup (250 g) all-purpose flour

Peanut Butter Buttercream Frosting

  • 1½ cup (315 g) butter, softened
  • 1½ cup (420 g) smooth, creamy peanut butter
  • 2½-3 cup (300 g) powdered sugar
  • ¼ teaspoon salt

Instructions
 

Banana Layer Cake

  • Preheat the oven to 350°F and prepare two 8 inch round cake pans. Spray the inside with cooking spray, then cut round pieces of parchment paper so that they fit in the bottom of each pan (do not skip the parchment paper lining!).
  • Measure the butter, then place in a medium sized microwave-safe bowl and heat until melted. Whisk in both brown sugar and white sugar.
  • Add mashed banana, eggs, vanilla, and milk. Whisk until combined.
  • Mix in flour, salt, baking powder, and baking soda. Do not over-mix!
  • Divide the batter evenly between the two cake pans and bake on the middle rack of the oven for 25-35 minutes or until a toothpick inserted in the middle of the cakes comes out clean.
  • Let the cakes cool in the pans for 20 minutes, then run a butter knife around the outside of the cake to loosen it from the pan and flip upside down onto a cooling rack to cool completely.

Peanut Butter Buttercream

  • Make the buttercream. In the bowl of a standing mixer or handheld mixer, beat butter and peanut butter together until combined. Slowly add in the salt and powdered sugar, mixing until combined.
  • Once the cake has completely cooled, assemble and enjoy.

Equipment

Whisk
8 inch round cake pans
2 8 inch round cake pans

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.
Flour: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it using a kitchen scale, or use the scoop and level method.
Storage and Freezing Instructions:
Store in an airtight container at cool room temperature for up to 3 days. Freeze for up to 3 months by placing in a Ziploc bag. Thaw at room temp or heat one at a time in the microwave before serving. 
Calories: 590kcal, Carbohydrates: 65g, Protein: 10g, Fat: 34g, Saturated Fat: 8g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 15g, Trans Fat: 0.1g, Cholesterol: 24mg, Sodium: 604mg, Potassium: 276mg, Fiber: 2g, Sugar: 42g, Vitamin A: 1218IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 2mg
Did you make this recipe?Please let us know by leaving a star rating and review!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

Photography by: Kelly at Bake & Bacon