Banana Cake and Peanut Butter Frosting Recipes
Author: Tiffany Ivanovsky
Recipe type: Dessert
- Cake Ingredients
- 2 cups all-purpose flour
- 3 ripe bananas, peeled and mashed (makes about 1 cup)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup coconut oil
- ¼ cup butter, unsalted, room temperature
- ½ cup white sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 cup vanilla yogurt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Frosting Ingredients
- 1 8-ounce brick of cream cheese, room temperature
- 1 cup powdered sugar
- ¾ cup peanut butter
- 4-8 ounces Cool Whip
- 2-3 tablespoons milk (I used coconut milk creamer)
- Preheat your oven to 350 degrees F.
- Spray a 9x13 pan with non-stick cooking spray and set aside.
- In a large bowl, beat the sugars, butter and coconut oil until thoroughly combined.
- Add the eggs, one at a time, and beat until smooth.
- Add the yogurt and vanilla and stir to combine.
- Add the mashed bananas and stir to combine.
- In a separate large bowl, mix the flour, baking soda, salt and cinnamon until evenly incorporated.
- Add the dry ingredients to the wet and stir until just combined. Do not overmix.
- Bake for 25-30 minutes, or until the center is just set and a toothpick inserted into the center comes out clean.
- Allow cake to cool completely before frosting.
- While the cake is baking, you can make the frosting…
- Beat the cream cheese, powdered sugar and peanut butter together until thoroughly combined.
- This mixture is thick, so add 1 tablespoon of milk at a time until it is smooth – but not runny at all.
- Fold in the Cool Whip starting with ½ of the container. Taste and add more, if desired. I ended up adding a little over half the container.
- Cover and store in the refrigerator until the cake is cool.
Recipe by MyLitter - One Deal At A Time at http://mylitter.com/banana-cake-and-peanut-butter-frosting-recipes/
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