Banana Cake With Peanut Butter Frosting was originally intended as a present for my dentist, but it quickly became popular due to its high sugar content. But I can confirm that they adored it and there was no sign of a filling. Since then, I’ve cooked it a few times, and every single member of my family—who are notoriously difficult to please—loves it. The cake stores nicely and stays moist for a few days, making it a terrific “gift.”
Banana Cake With Peanut Butter Frosting
Your new favorite cake will be this airy, Banana Cake with Peanut Butter Frosting icing. Because yogurt and bananas were added, it has the most delicate texture and the ideal amount of not-too-sweet flavor. Once your guests try a bite, they will all want the recipe, so be prepared to share it!
Easy Recipe for Banana Cake
The ingredients for this Banana Cake with Peanut Butter Frosting are something we frequently have on hand. You must, too! Additionally, if your bananas aren’t yet ripe, you may hasten the process by placing them in a brown bag. You want to bake this cake right away, I know it
This cake is also my favorite since it is unpretentious. This cake doesn’t have any frills or decorations. But don’t worry, this cake still wows. Even without the icing, the cake is wonderful!
Banana Peanut Butter Cake
Let’s speak about the peanut butter icing for a second. Normally, I’m not a great frosting fan, but when a bowl of peanut butter frosting is placed in front of me, I find myself wanting to dig right in. Although I considered not even icing the cake, I knew it would be worth the wait. I adore mixing peanut butter with bananas! It is flawless.
Give this banana cake a try!
The cake is great on the day it is baked, but in my opinion, the second day is even better. The cake is even more wonderful and moist! Therefore, this recipe is what you need if you require a dessert that can be prepared in advance.
This Simple Banana Cake With Peanut Butter Frosting may be made with brown bananas. Additionally, don’t be shocked if you find yourself forking the cake straight out of the pan.
How to prepare banana cake with peanut buttering
- 150 ml of flavorless oil, such as olive oil
- 12 tbsp premium vanilla extract
- Two huge eggs
- 75 g of organic yogurt
- 4 or 5 extremely ripe bananas, big or medium
- The juice of one lemon
- 100 grams of light brown sugar
- Caster sugar, 60 g
- 20 ml of milk
- 225g plain or whole wheat flour
- Baking powder, 1 teaspoon
- Bicarbonate of soda, 1 teaspoon
- A generous teaspoon of sea salt
- 125g of room-temperature butter
- 125g of smooth peanut butter or almond butter also functions admirably.
- 250 grams of sugar
- 3 tablespoons maple syrup
Set your oven to 180 degrees/gas 4. Greaseproof paper should be used to line a 1-liter loaf pan. Set aside.
Whisk the yogurt, eggs, vanilla, and olive oil in a large mixing dish. In another dish, mash the bananas with a squeeze of lemon juice. The caster and dark brown sugars are combined, then whisked into the oil mixture along with 2 tablespoons of milk.
If using whole-wheat flour, sift the flour, baking powder, bicarbonate of soda, and salt into the bowl. Add any flour residue still in the sieve. With a big metal spoon, fold the banana mixture into the batter before adding it to the prepared loaf pan.
Place the baking pan in the center of the oven, and bake for about 50 minutes, or until the cake is done. Check with a skewer, but be aware that there may be some residue because the cake is by nature extremely moist. But if it appears a touch raw, put it back in the oven for an additional 10 minutes.
What will happen then?
fter about 10 minutes, take the cake from the pan and place it on a cooling rack to finish cooling.
Make the buttercream as the cake cools. Using an electric hand whisk or a free-standing mixer, beat the butter and peanut butter until they are light and creamy for a few minutes.
Sift in the icing sugar, add the final tablespoon of milk, and beat for an additional five minutes, or until the mixture is extremely smooth and pale. Add a splash of extra milk if it seems a bit thick and then stir in 2 teaspoons of maple syrup.
The Banana Cake With Peanut Butter Frosting is ready to serve once it has cooled when the peanut butter frosting has been applied and the leftover maple syrup has been drizzled over it.
Focus on Nutrition: Bananas
We’re here to dispel the idea that bananas are “too high in sugar,” which is occasionally applied to them. One of the most popular fruits in the world, bananas are also quite healthy for you. These are only a few health advantages of this readily available fruit that peels:
Bananas are a good source of fiber because they include resistant starch and soluble fiber, which work together to prevent and calm down blood sugar spikes. Constipation may also be helped by soluble fiber.
Magnesium and potassium are good sources of nutrients that are essential for maintaining the balance of bodily fluids and promoting heart function.
These chemicals, which are abundant in antioxidants, aid in reducing the oxidative damage that free radicals cause to cells.
Does leftover Banana Cake With Peanut Butter Frosting freeze well?
Absolutely! If you don’t get around to eating the entire cake within a few days, divide the frosting into individual pieces and freeze them on a plate or baking sheet coated with parchment paper. This banana cake with peanut butter frosting freezes nicely.
Put the frozen pieces in a freezer-safe container or re-usable zip-top bag after freezing for at least a whole night or until absolutely solid. Before eating, thaw the frozen cake on the counter or in the refrigerator.