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Banana Snack Cake with Creamy Peanut Butter Frosting Recipe

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4.4 from 82 reviews

This Banana Snack Cake features moist, cinnamon-spiced banana cake layers topped with creamy peanut butter frosting, making it a delightful treat perfect for snacking or dessert.

  • Total Time: 45 mins
  • Yield: 9 servings

Ingredients

Banana Cake

  • 2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 1/2 tsp Ground cinnamon
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter, room temperature
  • 1/2 cup Brown sugar, packed (light or dark)
  • 1/4 cup White granulated sugar
  • 2 Ripe bananas, mashed (about 1 cup)
  • 1 tsp Pure vanilla extract
  • 1/4 cup Sour cream, room temperature
  • 2 Large eggs, room temperature

Peanut Butter Frosting

  • 1/2 cup Unsalted butter, slightly cold
  • 1/2 cup Peanut butter, creamy
  • 1 cup Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • 1/4 tsp Salt

Instructions

  1. Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Spray a 9×9 inch baking pan with non-stick baking spray, then line the bottom and two sides with parchment paper and spray again to ensure easy release.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt until evenly combined.
  3. Cream Butter and Sugars: Using an electric mixer, beat the room temperature unsalted butter, brown sugar, and white granulated sugar on high speed for about 2 minutes until the mixture is pale and fluffy.
  4. Add Wet Ingredients: Mix in the mashed ripe bananas, sour cream, and vanilla extract until well incorporated.
  5. Incorporate Eggs: Add the eggs one at a time, mixing just until combined after each addition. Scrape down the sides of the bowl to ensure even mixing.
  6. Add Dry Ingredients: Gradually add the dry ingredients mixture into the wet ingredients, mixing just until no streaks of flour remain. Avoid over-mixing by mixing for about 10 seconds only.
  7. Bake the Cake: Pour the batter evenly into the prepared pan and bake in the preheated oven for 25 to 30 minutes. The cake is done when a toothpick inserted in the center comes out clean.
  8. Cool the Cake: Let the cake sit in the pan for 10 minutes before using the parchment to transfer it to a cooling rack. Allow it to cool completely before frosting.
  9. Make Peanut Butter Frosting: Beat the slightly cold unsalted butter on high speed for 2 minutes until fluffy. Add the creamy peanut butter and beat until fully combined, scraping the bowl as needed.
  10. Add Powdered Sugar and Flavor: Add powdered sugar and salt, then mix on low speed to incorporate. Add vanilla extract, then beat on high speed for 3 minutes until very creamy and smooth.
  11. Frost the Cake: Spread the peanut butter frosting evenly on top of the cooled banana cake.
  12. Peanut Butter Swirl: Heat 2 tablespoons of peanut butter in the microwave until melted and drizzle or swirl it on top of the frosted cake as a finishing touch.

Notes

  • Flour – Make sure to spoon and level the flour or use a kitchen scale as compacted flour can dry out the cake.
  • High altitude baking – add an extra 1 1/2 tablespoons of flour to adjust.
  • Best bananas to use are those with brown spots on the peel for optimum flavor and sweetness.
  • Ensure all ingredients marked room temperature are pulled out at least 2 hours before baking to achieve the best texture.
  • Author: Adeline
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Snack Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/banana-snack-cake-with-creamy-peanut-butter-frosting-recipe/