BANANA LAYER CAKE WITH FLUFFY PEANUT BUTTER FROSTING
This bakery-inspired Banana Layer Cake recipe is simple and basic, making it perfect for beginning bakers!
Provided by Chrissie
Categories Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour two 8" round cake pans and set them aside.
- To a large bowl add the mashed bananas, the buttermilk, and the eggs, and whisk them together until they're combined. Stir in the canola oil and then the sugar.
- Add the flour, baking powder, baking soda and sea salt to a separate bowl and whisk until combined. Add the dry ingredients into the banana mixture and fold them together with a rubber spatula just until no more streaks of flour remain. Do not over-mix or you'll create too many air bubbles in your batter which causes a problem called tunnelling (if you can see long, gaping holes in your baked cake, it means you have over-mixed!).
- Divide the batter evenly between the two prepared cake pans and bake at 350 degrees Fahrenheit for about 30-35 minutes or until a toothpick inserted into the middle of one of the cakes comes out clean.
- Let the cakes cool in their pans for about 5 minutes and then gently turn them out upside down onto wire racks to cool.
- While the cakes are cooling, begin to prepare the frosting by whipping the butter and the peanut butter on high speed until they're well combined and nice and fluffy.
- Add the powdered sugar about a cup at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl periodically so that all the powdered sugar gets into the frosting.
- Add the whole milk one tablespoon at a time, whipping well after each addition. Continue whipping until the frosting reaches a gorgeous light and fluffy texture that's perfectly spreadable. You may need to add slightly less or slightly more milk depending on what kind of butter and/or peanut butter you use, so it's a good idea to watch closely as you're whipping to ensure you create frosting with a spreadable texture.
- Once the cake has cooled, cut each layer in half horizontally using a sharp serrated knife, making sure to turn the cake layer as you cut to create layers as even as possible. If cutting cake layers freaks you out, I guarantee this cake will taste just as amazing as a two-layer cake, so feel free to skip this part altogether!
- Frost the cake, making sure to spread a nice thick, even layer of frosting between each of the layers. When making layer cakes I like to add my layers upside down so the flat end is facing upward. This creates a more even top and helps the cake stay straight.
- Frost the top and sides of the cake, creating a simple swirl pattern if you wish.
- Add the crushed peanuts to the top of the banana layer cake and press them into the frosting just slightly with your palm.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 116 g, Protein 14 g, Fat 42 g, SaturatedFat 13 g, Cholesterol 70 mg, Sodium 532 mg, Fiber 3 g, Sugar 84 g, Calories 878 kcal
PEANUT BUTTER AND BANANA FROSTING
Better than a peanut butter and banana sandwich! Use with a yellow cake.
Provided by Stephanie
Categories Desserts Frostings and Icings
Yield 10
Number Of Ingredients 8
Steps:
- Combine margarine, shortening, peanut butter, milk, vanilla, and butter flavoring. Add confectioners' sugar and beat until creamy. Add more milk, if needed, 1 teaspoon at a time.
- Spread icing over one layer of a yellow cake. Slice bananas on top. Place second layer on top and frost top and sides.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 56.3 g, Cholesterol 1.5 mg, Fat 32.7 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 7.1 g, Sodium 229.7 mg, Sugar 50.4 g
PEANUT BUTTER BANANA CAKE
I've had this well-worm recipe for as long as I've been married. I often make it for potluck functions. The ladies love it, but the heavy texture is a real favorite with men.-Lee Deneau, Lansing, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating well after each addition. , Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat peanut butter, milk and vanilla until blended; gradually beat in confectioners' sugar until smooth. Spread over cake.
Nutrition Facts : Calories 352 calories, Fat 10g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 241mg sodium, Carbohydrate 62g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.
BANANA CUPCAKES WITH PEANUT BUTTER FROSTING
If you're in a banana and peanut butter mood, these are the perfect cupcakes to have! Both flavors balance perfectly, one doesn't overpower the other. Also a great way to use saved frozen bananas. Recipe works well doubled.
Provided by Mia
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
- Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Mash bananas with a fork in another medium bowl until smooth. Mix sour cream and vanilla extract into bananas.
- Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 2 batches, alternating with banana mixture, beating batter briefly after each addition until just blended. Scoop batter into the prepared muffin cups, adding about a generous 1/4 cup in each.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
- Meanwhile, sift powdered sugar into a large bowl. Add cream cheese, butter, and peanut butter; beat with an electric mixer until smooth. Spread or pipe frosting onto the cooled cupcakes.
Nutrition Facts : Calories 470.4 calories, Carbohydrate 45.9 g, Cholesterol 97.9 mg, Fat 29.8 g, Fiber 1.5 g, Protein 6.7 g, SaturatedFat 17.6 g, Sodium 278.7 mg, Sugar 31.4 g
ROASTED BANANA AND PEANUT BUTTER CUPCAKES
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 1h
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
- For the cupcakes: Place the bananas on a rimmed baking sheet and pierce each banana 3 times with the tip of a knife. Roast, unpeeled, until the skin is completely black and the flesh is soft, about 25 minutes. Allow to cool for 15 minutes.
- Peel the bananas and place them in a medium bowl. Discard the peels. Mash the bananas with the back of a fork until smooth. Using the fork, stir in the egg, coconut oil, sugar, peanut butter, vanilla and salt. Mix well until smooth and fully incorporated. Add the almond flour, oat flour, baking soda and almond milk. Continue to stir with the fork until the mixture is smooth and all of the ingredients are fully incorporated.
- Using an ice cream scoop, divide the batter evenly among the 12 muffin cups. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in the tin for 15 minutes before removing the cupcakes to a wire cooling rack to cool completely.
- For the glaze: In a medium bowl combine the chocolate chips, peanut butter and coconut oil. Place over a double boiler and stir until just a few chocolate chips remain. Remove the bowl from the heat and continue to stir until fully melted. Drizzle the chocolate mixture over the cooled cupcakes. Allow to cool for 1 hour before serving.
FLUFFY PEANUT BUTTER FROSTING
The perfect fluffy frosting for brownies or chocolate cake. Sweet but not too sweet. Peanut buttery but not greasy. So wonderful and it won't over power your brownies!!!
Provided by NICKIE75
Categories Desserts Frostings and Icings
Time 10m
Yield 16
Number Of Ingredients 4
Steps:
- Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 14 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 116.2 mg, Sugar 17 g
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- Preheat the oven to 350°F. Lightly grease a standard muffin or cupcake pan; or line with papers, and grease the papers., For the cake, in a large bowl, cream the butter and sugar together until smooth., Add the eggs, and beat well.
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