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Banana Snack Cake with Peanut Butter Frosting Recipe

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4.3 from 12 reviews

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

  1. 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.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt until well combined.
  3. 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.
  4. 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.
  5. 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.
  6. Pour Batter into Pan: Pour the smooth cake batter into the prepared 9×9 pan, spreading it evenly.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Frost the Cake: Spread the peanut butter frosting evenly over the cooled banana cake using a spatula.
  13. 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.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Snack Cake
  • Method: Baking
  • Cuisine: American

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