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Peanut Butter Banana Cake

 Peanut Butter Banana Cake
I've had this well-worm recipe for as long as I've been married. I often make it for potluck functions. The ladies love it, but the heavy texture is a real favorite with men.—Lee Deneau, Lansing, Michigan
12-15 ServingsPrep: 25 min. Bake: 30 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 cup mashed ripe bananas (2 to 3 medium)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup 2% milk
  • FROSTING:
  • 1/3 cup creamy peanut butter
  • 1/3 cup 2% milk
  • 1-1/2 teaspoons vanilla extract
  • 3 cups confectioners' sugar

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and sugar
  • until light and fluffy. Add eggs, one at a time, beating well after
  • each addition. Beat in bananas and vanilla. Combine flour, baking
  • powder and baking soda; add to creamed mixture alternately with
  • milk, beating well after each addition.
  • Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or
  • until a toothpick inserted in center comes out clean. Cool on a wire
  • rack.
  • For frosting, in a small bowl, beat peanut butter, milk and vanilla

2 of 2

Peanut Butter Banana Cake (continued)

Directions (continued)

  • until blended; gradually beat in confectioners' sugar until smooth.
  • Spread over cake. Yield: 12-15 servings.
Nutritional Facts: 1 serving (1 each) equals 352 calories, 10 g fat (5 g saturated fat), 47 mg cholesterol, 241 mg sodium, 62 g carbohydrate, 1 g fiber, 5 g protein.