Peanut Butter Banana Cake
If you’re a fan of peanut butter and bananas, this Peanut Butter Banana Cake is your dream dessert. The banana cake is light and moist, while the peanut butter mousse adds just the right amount of richness. It’s perfect for celebrations, parties, or just when you want a delicious dessert to enjoy with family and friends.
Peanut Butter Banana Cake is a simple treat that combines sweet ripe bananas with rich, nutty peanut butter. This single layer cake is topped with a creamy peanut butter mousse made from a blend of creamy peanut butter, cream cheese, and vanilla whipped cream. Try it once, and it’s sure to earn a permanent spot in your recipe rotation!
For more banana recipes, try my Banana Bread Coffee Cake, Cinnamon Crunch Banana Bread, and Banana Pudding Cups.
Why You’ll Love This Banana Snack Cake
- Perfect for snacking- It’s the kind of cake you can enjoy anytime, whether it’s with your morning coffee or as an afternoon snack.
- Amazing flavor- The combination of sweet bananas and creamy peanut butter work perfectly together.
- Easy to make- This cake is as simple as it gets! You don’t need any fancy equipment or hard to find ingredients, just a few pantry staples. It’s perfect for beginner bakers or anyone looking for a no-fuss recipe.
- Peanut butter mousse- The mousse is made with rich peanut butter, cream cheese, and homemade whipped cream giving it a smooth, velvety texture that’s so good, you’ll want to eat it straight from the bowl.
Ingredient Notes and Substitutions
Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.
- Flour- All-purpose flour works best for this cake. Be sure to use the spoon and level method when measuring (see tips below). If you’re looking to make it gluten-free, you can substitute with a gluten-free flour blend.
- Baking soda- This is essential for leavening and helps the cake rise. Don’t substitute with baking powder, as the results will differ.
- Cinnamon- Adds a nice warmth to the cake.
- Ripe bananas- Overripe bananas are key to the flavor and moisture of this cake. The bananas should have small dark spots over the skin. The more spots, the riper the banana.
- Butter- In this recipe, I use unsalted butter. Allow it to soften at room temperature for 2 hours before mixing.
- Sugar- I use both white granulated sugar and light brown sugar.
- Vanilla- Use pure vanilla extract for the best flavor.
- Buttermilk- Adds moisture and a slight tang to balance the sweetness. If you do not have buttermilk, you can combine 1 1/2 cups of whole milk mixed with 1 1/2 tablespoons of lemon juice or vinegar.
- Eggs- I use large eggs. Remove them from the refrigerator 2 hours before mixing to allow them to come to room temperature.
- Peanut butter- Choose your favorite creamy peanut butter for a smooth frosting. I do not recommend using chunky peanut butter.
- Cream cheese- Use full fat cream cheese for the best texture. You can substitute with mascarpone cheese for a milder flavor.
- Powdered sugar- Make sure to sift the powdered sugar to remove any clumps.
- Heavy cream- Gives the frosting a silky, spreadable consistency. Make sure the heavy cream is chilled before whipping.
Step By Step Instructions – Fluffy Banana Cake
STEP 1: Prepare baking pan. Preheat oven to 350℉. Grease a 9×13-inch baking pan and line the bottom and two sides with parchment paper for easy removal.
STEP 2: Mix the dry ingredients. In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, and salt.
STEP 3: Cream the butter. Using a mixer, beat the softened butter, brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
STEP 4: Add the eggs. Add the eggs one at a time, mixing well after each addition. Then, add the vanilla.
STEP 5: Combine wet and dry ingredients. Alternate adding the dry ingredients and buttermilk to the creamed butter mixture. Be careful not to overmix.
STEP 6: Mash the bananas. In a separate bowl, mash the bananas with a fork until smooth, though some small chunks are fine. Then, fold the bananas into the cake batter.
STEP 7: Bake the cake. Next, pour the batter into the prepared baking pan and spread evenly. Bake for 35-40 minutes or until toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely before frosting.
Peanut Butter Mousse
STEP 1: Prepare peanut butter mixture. In a large mixing bowl, combine the peanut butter, cream cheese, and powdered sugar. Using a hand mixer, beat the ingredients until smooth and fluffy, about 3-4 minutes. Make sure the mixture is free of lumps.
STEP 2: Whip the heavy cream. In a separate bowl, pour the heavy cream and add the vanilla extract. Using a whisk or hand mixer, beat the mixture until stiff peaks form.
STEP 3: Fold the whipped cream. Gently fold the whipped cream into the peanut butter mixture using a rubber spatula. Be careful not to deflate the whipped cream.
STEP 4: Assemble the cake. Once the cake has cooled completely, use an offset spatula to spread a generous layer of peanut butter mousse over the top. Slice and enjoy!
Expert Baking Tips
Use ripe bananas. Overripe bananas (those with lots of brown spots or even black skins) are ideal for baking. They’re extra sweet, soft, and easy to mash. If your bananas aren’t quite ripe enough yet, you can speed up the ripening process by placing them in a brown paper bag with an apple or avocado.
Measure flour properly. Instead of scooping the flour straight from the bag, which can lead to overpacking and inaccurate amounts, spoon the flour into your measuring cup and level it off with a knife.
Use room temperature ingredients. Room temperature ingredients emulsify better, creating a smooth, creamy batter. Remove the butter, eggs, cream cheese, and buttermilk from the refrigerator 2 hours before mixing.
Use parchment paper for easy release. Lining your baking pans with parchment paper is a simple trick that ensures your cake doesn’t stick. Plus, it makes cleanup a breeze.
Don’t overmix the batter. When you mix too much, especially in recipes that require flour, the gluten forms and can make your cake dense and tough instead of light and fluffy. You only need to mix until the ingredients are just incorporated, a few lumps are fine.
Allow the cake to cool completely. Make sure your cake is completely cool before frosting. If you frost the cake while it is still warm, the frosting will melt and ruin the presentation and texture.
Frequently Asked Questions
Yes, you can! Just make sure to thaw them first and mash them well. When I freeze my bananas, I like to peel them and leave them whole, since most recipes call for a specific number of bananas.
This can be caused by over mixing the batter, which activates the gluten and makes the final product tough. Mix the ingredients until just combined.
To test for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready. The top should be golden and firm, and edges should start to pull away from the pan.
This can happen if the batter is underbaked, or the oven temperature was too low. It can also happen if the batter is overmixed or using too much liquid.
Absolutely! You can mix in chocolate chips, chopped nuts (like walnuts or pecans), or even a swirl of peanut butter or Nutella.
Storing and Freezing
Keep the Peanut Butter Banana Cake in an airtight container for up to 5 days inside the refrigerator.
Freezing
I recommend freezing the cake unfrosted and adding the mousse after it has thawed. Allow the cake to cool completely. Then, wrap the cake tightly in plastic wrap. Freeze for up to 3 months.
To thaw, leave the cake at room temperature for a few hours or overnight in the refrigerator. Frost as directed.
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Peanut Butter Banana Cake
Ingredients
Banana Cake
- 3/4 cup unsalted butter, softened
- 1 cup white granulated sugar
- 1/2 cup light brown sugar , packed
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 1/2 cups bananas, mashed, about 3 medium bananas
- 3 cups all-purpose flour, spooned and leveled
- 1 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cups buttermilk , room temperature
Peanut Butter Mousse
- 9 oz creamy peanut butter
- 8 oz cream cheese, room temperature
- 4 oz powdered sugar, sifted
- 1 1/2 tsp vanilla extract
- 1 cup heavy cream, chilled
Instructions
Banana Cake
- Preheat oven to 350℉. Grease a 9×13-inch baking pan and line the bottom and two sides with parchment paper for easy removal.
- In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Using a mixer, beat the softened butter, brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, add the vanilla.
- Alternate adding the dry ingredients and buttermilk to the creamed butter mixture. Be careful not to overmix.
- In a separate bowl, mash the bananas with a fork until smooth, though some small chunks are fine. Then, fold the bananas into the cake batter.
- Next, pour the batter into the prepared baking pan and spread evenly. Bake for 35-40 minutes or until toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely before frosting.
Peanut Butter Mousse
- In a large mixing bowl, combine the peanut butter, cream cheese, and powdered sugar. Using a hand mixer, beat the ingredients until smooth and fluffy, about 3-4 minutes. Make sure the mixture is free of lumps.
- In a separate bowl, pour the heavy cream and add the vanilla extract. Using a whisk or hand mixer, beat the mixture until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture using a rubber spatula. Be careful not to deflate the whipped cream.
- Once the cake has cooled completely, use an offset spatula to spread a generous layer of peanut butter mousse over the top. Slice and enjoy!
Notes
- Use ripe bananas. Overripe bananas (those with lots of brown spots or even black skins) are ideal for baking. They’re extra sweet, soft, and easy to mash. If your bananas aren’t quite ripe enough yet, you can speed up the ripening process by placing them in a brown paper bag with an apple or avocado.
- Measure flour properly. Instead of scooping the flour straight from the bag, which can lead to overpacking and inaccurate amounts, spoon the flour into your measuring cup and level it off with a knife.
- Use room temperature ingredients. Room temperature ingredients emulsify better, creating a smooth, creamy batter. Remove the butter, eggs, cream cheese, and buttermilk from the refrigerator 2 hours before mixing.
- Use parchment paper for easy release. Lining your baking pans with parchment paper is a simple trick that ensures your cake doesn’t stick. Plus, it makes cleanup a breeze.
- Don’t overmix the batter. When you mix too much, especially in recipes that require flour, the gluten forms and can make your cake dense and tough instead of light and fluffy. You only need to mix until the ingredients are just incorporated, a few lumps are fine.
- Allow the cake to cool completely. Make sure your cake is completely cool before frosting. If you frost the cake while it is still warm, the frosting will melt and ruin the presentation and texture.