Banana Cake with Peanut Butter Frosting

With this Banana Cake with Peanut Butter Frosting, your favorite sandwich is turned into dessert!

Around these parts, school starts TODAY! The Tall One is starting second grade, and we’re all looking forward to getting back into the school routine. We celebrated the last weekend of summer with this Banana Cake with Peanut Butter Frosting. If you like peanut butter and banana sandwiches, you will LOVE this tasty, easy cake recipe! I love sheet cakes because, as I’ve told you before, cake decorating is not my strong suit. I also am a pretty lazy baker, so I usually stick to simple recipes. When I can bake a cake in one pan, spread some icing on the top, and call it dessert, I am one happy lady! This banana cake recipe is adapted from The Barefoot Contessa’s Old-Fashioned Banana Cake. I reduced the sugar a little and made it somewhat healthier with raw sugar and whole wheat flour. I followed Redbook’s recipe for Peanut Butter Frosting exactly, so please head over there for the full recipe. (All you need to make it is butter, peanut butter, powdered sugar, and a little milk. Very easy!) You could also choose chocolate or cream cheese frosting or just eat it on its own as a healthy snack cake. (Think of the smile on your child’s face if they found a piece of that in his or her lunchbox!) I’m sure you will enjoy this simple banana cake no matter how you top it!  
Print

Print Recipe

Easy Banana Cake

This simple banana cake comes together easily. Eat it on its own, or top with peanut butter, chocolate, or cream cheese icing!

Votes: 0
Rating: 0
You:

Rate this recipe!

Course

Dessert

Prep Time

5 minutes

Cook Time

35 minutes

Servings

+ MetricUS Imperial

Ingredients

• 4 ripe bananas mashed
• 1/2 c. raw sugar turbinado, substitute granulated sugar if desired
• 1/2 c. brown sugar lightly packed
• 1/2 c. vegetable oil
• 2 eggs
• 1/2 c. plain yogurt
• 1 teaspoon vanilla extract
• 1 c. whole wheat flour substitute all-purpose flour if desired
• 1 c. all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• frosting of choice optional
• 1/4 c. mini chocolate chips optional

Course Dessert Prep Time 5 minutes Cook Time 35 minutes Servings + MetricUS Imperial Ingredients 4 ripe bananas mashed 1/2 c. raw sugar turbinado, substitute granulated sugar if desired 1/2 c. brown sugar lightly packed 1/2 c. vegetable oil 2 eggs 1/2 c. plain yogurt 1 teaspoon vanilla extract 1 c. whole wheat flour substitute all-purpose flour if desired 1 c. all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt frosting of choice optional 1/4 c. mini chocolate chips optional

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Preheat oven to 350 degrees F. Spray a 9 x 13" baking dish with cooking spray and set aside.
2. In a large mixing bowl (I used the bowl of my stand mixer), mash bananas. Add sugars, vegetable oil, eggs, yogurt, and vanilla. Mix with an electric mixer on medium-speed or vigorously by hand until well combined.
3. Add flours to wet ingredients, and sprinkle baking soda and salt over the flour (not into the wet batter). Stir on low speed or gently by hand until just combined.
4. Pour batter into prepared dish, and bake in preheated oven for 35 minutes, or until toothpick inserted into center comes out clean. Allow to cool completely before optionally adding frosting and sprinkling with chocolate chips.