Peanut Butter Banana Cake
This peanut butter banana cake is a moist sheet cake packed with rich banana flavor. Topped with creamy peanut butter cream cheese frosting and optional crispy bits of bacon, every bite is a perfect mix of sweet and salty.
Equipment
- 1 9X13-inch sheet pan lined with parchment paper
- 1 Electric hand mixer or stand mixer with the paddle attachment
- 1 offset spatula
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Ingredients
Banana Cake
- 3 overripe bananas about 1 ½ cup mashed
- 114 grams unsalted butter room temperature
- 70 grams vegetable oil
- 250 grams granulated sugar
- 50 grams brown sugar light or dark
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 120 grams plain Greek yogurt room temperature
- 120 grams whole milk room temperature
- 385 grams all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Peanut Butter Cream Cheese Frosting
- 113 grams unsalted butter room temperature
- 226 grams full-fat cream cheese room temperature
- 90 grams creamy peanut butter
- 300 grams powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 strips cooked bacon optional
Instructions
Banana Cake
- Preheat the oven to 350°F and line a 9X13-inch sheet pan with parchment paper. Set aside.
- Mash 3 overripe bananas in a medium bowl. You can use a fork or potato mashed.3 overripe bananas
- Add butter and oil to the bowl of a hand mixer or stand mixer and beat for 3 minutes until creamy.114 grams unsalted butter, 70 grams vegetable oil
- Add the granulated sugar and brown sugar, beating on high until fluffy with a pearly sheen, about 3 minutes.250 grams granulated sugar, 50 grams brown sugar
- Add the eggs, vanilla, and Greek yogurt. Then stream in the whole milk and mix in the mashed bananas on low speed.2 large eggs, 2 teaspoons vanilla extract, 120 grams plain Greek yogurt, 120 grams whole milk
- Add the flour, baking powder, baking soda, and salt. Mix on low until no dry streaks of flour remain.385 grams all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- Spread the cake batter into the pan. Bake for 28-35 minutes until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
- Remove the cake from the oven and let it cool in the pan for 5-10 minutes before transferring to a wire rack.
Peanut Butter Cream Cheese Frosting
- Beat the butter and cream cheese together with a stand mixer or hand mixer on medium-low speed until creamy. Then mix in the creamy peanut butter.113 grams unsalted butter, 226 grams full-fat cream cheese, 90 grams creamy peanut butter
- With the mixer on low, add the powdered sugar 1 cup at a time until completely combined and smooth. Scrape the sides of the bowl with a rubber spatula as needed.300 grams powdered sugar
- Add the vanilla and salt and mix well on medium-low speed.1 teaspoon vanilla extract, ¼ teaspoon salt
- Spread the frosting over the cooled sheet cake. Spoon dollops of peanut butter on top of the frosting.
- Chop the bacon or crush it in your hands and sprinkle it on top of the cake. Slice and serve!4 strips cooked bacon
Notes
Room temperature ingredients: Use room temperature dairy ingredients and eggs. The mix together more evenly for a smooth texture.
Measuring the flour correctly: Measure the flour in grams for best results or use the spoon and level method. Fluff the flour, then spoon it into your measuring cup without packing it down. Use the flat edge of a knife to level off the top. Scooping directly from the bag can compact the flour and lead to a dense, dry cake.
Storage: Store the frosted cake in an airtight container in the fridge for up to 4 days. Let it sit at room temp before serving for the best texture.
Freezing: Freeze the unfrosted cake wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the fridge, then frost before serving.
Nutrition
Serving: 1sliceCalories: 504.3kcalCarbohydrates: 63.7gProtein: 7.4gFat: 25.5gSaturated Fat: 12gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 7.3gTrans Fat: 0.5gCholesterol: 68.5mgSodium: 323.1mgPotassium: 204.2mgFiber: 1.5gSugar: 41.6gVitamin A: 601.3IUVitamin C: 1.9mgCalcium: 63.2mgIron: 1.5mg
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