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Banana Snack Cake with Peanut Butter Frosting Recipe

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★★★★★

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.

Ingredients

Scale

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

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