Peanut Butter Banana Cake

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.

Course Breakfast, Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Bake 20

Total Time 30

Servings slices

Calories 590

Author Gabby Kislanko

Equipment

Ingredients

Banana Layer Cake

½ cup butter, melted (dairy free or regular)
¾ cup granulated white sugar
½ cup light brown sugar
2 eggs
1½ cup 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 all-purpose flour

Peanut Butter Buttercream Frosting

1½ cup butter, softened
1½ cup smooth, creamy peanut butter
2½-3 cup powdered sugar
¼ teaspoon salt

US Customary - Metric

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.

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.

Nutrition