Banana Snack Cake with Peanut Butter Frosting Recipe

Introduction

This Banana Snack Cake is a moist, flavorful treat perfect for any time of day. Packed with ripe bananas and topped with creamy peanut butter frosting, it’s a delightful combination that’s easy to make and sure to satisfy your sweet tooth.

Ingredients

• 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 light or dark packed brown sugar
• 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)
• 1/2 cup unsalted butter (slightly cold, for frosting)
• 1/2 cup creamy peanut butter
• 1 cup powdered sugar, sifted
• 1 tsp pure vanilla extract (for frosting)
• 1/4 tsp salt (for frosting)

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F. Spray a 9×9-inch baking pan with non-stick spray. Line the bottom and two sides with parchment paper, then spray again for easy removal.
2. Mix dry ingredients: In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
3. Cream butter and sugars: Using a mixer, beat the room temperature butter, brown sugar, and granulated sugar on high speed for 2 minutes until pale and fluffy.
4. Add banana mixture: Mix in the mashed bananas, sour cream, and vanilla extract until combined.
5. Add eggs and dry ingredients: Beat in the eggs until just combined. Scrape down the bowl, then add the dry ingredients. Mix briefly, about 10 seconds, just until incorporated.
6. Pour and bake: Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cake: Let the cake sit in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
8. Make peanut butter frosting: Beat the slightly cold butter on high speed for 2 minutes until fluffy. Add the peanut butter and beat until combined. Scrape the bowl as needed.
9. Add powdered sugar and vanilla: Gradually add the sifted powdered sugar, then mix in the vanilla and salt on low speed until combined. Increase to high speed and beat for 3 minutes until creamy.
10. Frost and decorate: Spread the peanut butter frosting evenly over the cooled cake. Optional: heat 2 tablespoons of peanut butter in the microwave until melted and swirl it on top for a decorative finish.

Tips & Variations

• For extra moisture, use very ripe bananas with plenty of brown spots.
• If you prefer a less sweet frosting, reduce the powdered sugar slightly or add a pinch more salt.
• Swap peanut butter for almond or cashew butter for a different nutty flavor.
• To make it gluten-free, substitute the flour with a 1:1 gluten-free baking flour blend.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Keep it tightly wrapped to prevent it from drying out. Before serving refrigerated cake, allow it to come to room temperature for best texture. Leftovers can also be frozen for up to 3 months; thaw overnight in the fridge and frost if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Just thaw them completely and drain any excess liquid before mashing to avoid making the batter too wet.

Can I make this cake without sour cream?

You can substitute sour cream with plain yogurt or buttermilk in equal amounts to maintain moisture and tenderness in the cake.

Banana Snack Cake with Peanut Butter Frosting Recipe

Print Recipe

★★★★★

4.8 from 126 reviews

This moist and flavorful Banana Snack Cake is a delightful treat made with ripe bananas, warm cinnamon, and a creamy peanut butter frosting. Perfect for an afternoon snack or dessert, this cake combines the natural sweetness of bananas with a rich, smooth peanut butter topping, making it a crowd-pleaser for all ages.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 9 servings 1x
• Category: Snack Cake
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan with a non-stick spray, line the bottom and two sides with parchment paper, and spray again to ensure easy removal of the cake.
2. Mix Dry Ingredients: In a mixing bowl, combine all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Stir to evenly distribute the leavening agents and spices.
3. Cream Butter and Sugars: Using a mixer on high speed, beat the room temperature unsalted butter with brown sugar and white granulated sugar for about 2 minutes until the mixture is pale and fluffy, indicating good aeration.
4. Add Bananas, Sour Cream, and Vanilla: Incorporate the mashed ripe bananas, sour cream, and pure vanilla extract into the butter and sugar mixture, mixing until just combined for a smooth batter.
5. Add Eggs: Crack in the eggs one at a time, mixing gently after each addition until just combined. Scrape down the sides of the bowl to ensure uniform blending.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing briefly until just incorporated—avoid overmixing to keep the cake tender.
7. Pour Batter into Pan: Transfer the cake batter evenly into the prepared baking pan, smoothing the top with a spatula.
8. Bake the Cake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
9. Cool: Allow the cake to cool in the pan for 10 minutes before lifting it out using the parchment paper edges. Place on a wire rack and let it cool completely before frosting.
10. Prepare Peanut Butter Frosting – Beat Butter: With a mixer, beat the slightly cold unsalted butter on high speed for about 2 minutes until light and fluffy, which creates a smooth texture for frosting.
11. Incorporate Peanut Butter: Add the creamy peanut butter to the butter and beat until fully combined, scraping down the sides to mix evenly.
12. Add Powdered Sugar: Gradually mix in the sifted powdered sugar, ensuring it combines smoothly without lumps.
13. Add Vanilla and Salt, Then Beat: Stir in pure vanilla extract and salt. Mix on low speed to combine, then increase to high speed and beat for 3 minutes until the frosting is creamy and fluffy.
14. Frost the Cake: Spread the peanut butter frosting evenly over the cooled banana cake.
15. Finish with Peanut Butter Swirl: Heat 2 tablespoons of peanut butter in the microwave until melted, then drizzle and swirl it over the frosted cake for a decorative and flavorful finish.

Notes

• Use very ripe bananas with brown spots for the best natural sweetness and flavor.
• Line the pan with parchment paper on two sides to easily lift the cake out after baking.
• Do not overmix the batter once the dry ingredients are added to keep the cake tender and moist.
• Allow the cake to cool completely before frosting to prevent the frosting from melting.
• For a stronger peanut flavor, use natural peanut butter instead of processed creamy peanut butter.
• This cake can be stored in an airtight container in the refrigerator for up to 4 days.
• Bring refrigerated cake to room temperature before serving for the best texture and flavor.

Keywords: banana cake, peanut butter frosting, snack cake, homemade banana cake, cinnamon banana cake, easy cake recipe