If you’re looking for a delightful treat that’s both comforting and bursting with flavor, you’ve got to try this Banana Snack Cake with Peanut Butter Frosting Recipe. It’s a tender, moist cake packed with the natural sweetness of ripe bananas, perfectly spiced with cinnamon, and topped with a luscious peanut butter frosting that’s creamy and dreamy. Whether you’re craving a snack, a dessert, or a sweet breakfast indulgence, this cake feels like a warm hug in every bite and is sure to become a staple in your recipe collection.
Ingredients You’ll Need
Gathering simple, everyday ingredients is all you need to whip up this incredible cake. Each component plays an important role, adding texture, moisture, or that perfect flavor balance that makes the Banana Snack Cake with Peanut Butter Frosting Recipe so irresistible.
- 2 cups All-purpose flour: Provides the sturdy, soft base that holds the cake together perfectly.
- 1/2 tsp Baking soda: Helps the cake rise and gives it a light, fluffy texture.
- 1 tsp Baking powder: Works alongside baking soda for an ideal lift.
- 1 1/2 tsp Ground cinnamon: Adds a warm, cozy spice that complements the bananas beautifully.
- 1/2 tsp Salt: Enhances all the flavors in the cake.
- 1/2 cup Unsalted butter (room temperature): Contributes richness and a tender crumb.
- 1/2 cup Brown sugar (packed light or dark): Brings a deep sweetness and moisture.
- 1/4 cup White granulated sugar: Balances the sweetness and helps with structure.
- 2 Ripe bananas (mashed, approx. 1 cup): The star ingredient that keeps the cake moist and naturally sweet.
- 1 tsp Pure vanilla extract: Adds subtle, aromatic warmth.
- 1/4 cup Sour cream (room temperature): Gives the cake a tender bite and a slight tang.
- 2 Large eggs (room temperature): Bind everything together and help with rise.
- 1/2 cup Unsalted butter (slightly cold): For the frosting, it creates a creamy, rich texture.
- 1/2 cup Peanut butter (creamy): Brings peanut butter goodness and a smooth shine to the frosting.
- 1 cup Powdered sugar (sifted): Sweetens and thickens the frosting perfectly.
- 1 tsp Pure vanilla extract: To enhance the flavor of the frosting.
- 1/4 tsp Salt: Balances the sweetness in the frosting for optimal flavor.
How to Make Banana Snack Cake with Peanut Butter Frosting Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F. Spray a 9×9-inch pan with non-stick cooking spray, then line the bottom and two sides with parchment paper for easy removal. Give it another quick spray so your cake slips out effortlessly once baked.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. This blend ensures the cake has a great rise and that lovely spiced undertone throughout.
Step 3: Cream Butter and Sugars
Using a mixer, beat the room temperature butter with the brown sugar and white granulated sugar on high speed for 2 minutes until the mixture is pale and fluffy. This step is critical — it creates air pockets that give your cake a light texture.
Step 4: Add Bananas and Wet Ingredients
To your butter and sugar mixture, stir in the mashed bananas, sour cream, and vanilla extract until well combined. These ingredients bring moisture and an irresistible banana flavor that makes this cake so special.
Step 5: Incorporate Eggs and Dry Mix
Add the eggs one at a time, mixing just until each is blended in. Scrape down the sides of the bowl to keep everything even. Gradually fold in the dry ingredient mix and continue for an additional 10 seconds to combine without overmixing.
Step 6: Bake to Perfection
Pour your batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes, checking with a toothpick — when it comes out clean, the cake is ready. Let it rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 7: Make the Peanut Butter Frosting
Beat the slightly cold butter on high speed for 2 minutes until fluffy. Add the creamy peanut butter and beat until totally combined, scraping the bowl to get every bit mixed in. Gradually add the sifted powdered sugar, then mix in the vanilla and salt on low speed, switching to high for 3 minutes to achieve that creamy, dreamy frosting consistency.
Step 8: Frost and Finish
Spread the peanut butter frosting generously over the cooled cake. For a beautiful finishing touch, heat two tablespoons of peanut butter in the microwave until melted and swirl it artfully over the top. The result is a show-stopping, ultra-decadent finish you’ll love.
How to Serve Banana Snack Cake with Peanut Butter Frosting Recipe
Garnishes
Top your cake with chopped roasted peanuts for a bit of crunch or even sliced bananas for a fresh touch that echoes the cake’s flavor. A light dusting of cinnamon powder adds invited warmth and a hint of spice.
Side Dishes
Serve slices with a scoop of vanilla ice cream or a dollop of whipped cream to turn it into a luscious dessert. For a cozy morning, a cup of hot coffee or chai tea complements the cake’s flavors beautifully, making every bite feel like a little celebration.
Creative Ways to Present
Cut the cake into small squares and serve on colorful dessert plates for parties or afternoon tea. Try layering slices with fresh fruit and frosting for a trifle-style presentation that’s as visually stunning as it is delicious.
Make Ahead and Storage
Storing Leftovers
This cake stays wonderfully moist when stored in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigeration is a good option but be aware the frosting may firm up and lose a bit of its creaminess.
Freezing
You can freeze the unfrosted cake wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw completely at room temperature before frosting and serving to keep every bite as fresh as the day it was made.
Reheating
To revive the cake’s softness, warm individual slices in the microwave for 10-15 seconds before serving. If you refrigerated the frosted cake, let it sit at room temperature for 20 minutes to soften the frosting before enjoying.
FAQs
Can I use ripe bananas that are very soft or spotty?
Absolutely! The riper the bananas, the sweeter and more flavorful your Banana Snack Cake with Peanut Butter Frosting Recipe will be. Those spots signal perfection for baking because they maximize natural sugars.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend has xanthan gum or another binder to mimic gluten’s structure for the best texture.
Can I swap crunchy peanut butter for creamy in the frosting?
You can, though creamy peanut butter blends more smoothly into the frosting. If you use crunchy, expect a bit of texture, which can be a fun contrast to the soft cake.
How long does this cake last without frosting?
The unfrosted banana snack cake can stay fresh at room temperature for about 2 days, or you can refrigerate it for up to a week. Frost it just before serving to keep the frosting fresh.
What’s the best way to keep the cake moist?
Using ripe bananas and sour cream in the batter really helps keep this cake moist. Also, avoid overbaking—check the cake a few minutes before the time is up with a toothpick to ensure it doesn’t dry out.
Final Thoughts
Now that you have this wonderful Banana Snack Cake with Peanut Butter Frosting Recipe in your repertoire, I encourage you to give it a go soon. It’s the perfect way to brighten up your day or impress friends and family with a homemade dessert that feels both cozy and special. Get ready to savor every bite of this moist, flavorful cake topped with that buttery, peanut buttery frosting that just can’t be beat!
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Banana Snack Cake with Peanut Butter Frosting Recipe
This Banana Snack Cake is a moist and flavorful treat perfect for any occasion. It features ripe bananas blended into a spiced cake batter, topped with a creamy and indulgent peanut butter frosting. The cake is easy to prepare, baked to a tender crumb, and finished with a beautiful peanut butter swirl, making it an irresistible snack or dessert.
- Total Time: 1 hour 25 minutes
- Yield: 16 servings
Ingredients
Cake 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 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 Ingredients
- 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
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Spray a 9×9-inch baking pan with non-stick baking spray, line the bottom and two sides with parchment paper, and spray the parchment paper again to ensure easy cake removal.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt until well combined.
- Cream Butter and Sugars: Using a mixer, beat the room temperature unsalted butter, brown sugar, and granulated sugar on high speed for 2 minutes or until the mixture is pale and fluffy.
- Add Wet Ingredients to Batter: Add the mashed ripe bananas, sour cream, and pure vanilla extract to the creamed butter and sugar mixture. Mix until fully incorporated.
- Add Eggs and Dry Ingredients: Add the eggs one at a time, mixing just until combined after each addition. Scrape down the bowl to incorporate any uneven areas. Slowly add the dry ingredients to the wet mixture, mixing for an additional 10 seconds until just combined, careful not to overmix.
- Pour Batter into Pan: Pour the smooth cake batter into the prepared 9×9 pan, spreading it evenly.
- Bake the Cake: Bake in the preheated 350°F oven for 25-30 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then carefully lift it out using the parchment paper and place it on a cooling rack. Let it cool completely before frosting.
- Prepare Peanut Butter Frosting – Beat Butter: In a clean mixing bowl, beat the slightly cold unsalted butter on high speed for 2 minutes until light and fluffy.
- Add Peanut Butter: Add creamy peanut butter to the butter and beat until fully combined, scraping down the sides of the bowl periodically to ensure even mixing.
- Add Powdered Sugar and Vanilla: Gradually add the sifted powdered sugar to the peanut butter mixture. Mix on low speed until combined. Add vanilla extract and salt, then beat on high speed for 3 minutes until the frosting is very creamy and smooth.
- Frost the Cake: Spread the peanut butter frosting evenly over the cooled banana cake using a spatula.
- Add Final Peanut Butter Swirl: Microwave 2 tablespoons of peanut butter until melted. Drizzle and swirl the melted peanut butter on top of the frosted cake to create a decorative finish.
Notes
- Make sure all refrigerated ingredients like butter, eggs, and sour cream are brought to room temperature for best mixing results.
- Do not overmix the batter after adding dry ingredients to ensure a tender cake.
- The parchment paper lining on two sides helps lift the cake easily without breaking.
- Use ripe bananas with brown spots for maximum flavor and moisture in the cake.
- You can substitute peanut butter with almond butter for a different nutty flavor in the frosting.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Snack Cake
- Method: Baking
- Cuisine: American
