Banana Cake and Peanut Butter Frosting Recipes

Treat yourself and your family this week with an AMAZING Banana Cake with Peanut Butter Frosting Cake. This is a great way to use up those bananas that may be going bad soon without them going to waste. Plus who doesn’t love cake right? The ingredient list can look a bit overwhelming but you may have most of the ingredients already in your cabinet for this recipe.

Cake Ingredients

2 cups all-purpose flour
3 ripe bananas, peeled and mashed (makes about 1 cup)
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup coconut oil
1/4 cup butter, unsalted, room temperature
1/2 cup white sugar
1/2 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)

Directions:

1. Preheat your oven to 350 degrees F.
2. Spray a 9×13 pan with non-stick cooking spray and set aside.
3. In a large bowl, beat the sugars, butter and coconut oil until thoroughly combined.
4. Add the eggs, one at a time, and beat until smooth.
5. Add the yogurt and vanilla and stir to combine.
6. Add the mashed bananas and stir to combine.
7. In a separate large bowl, mix the flour, baking soda, salt and cinnamon until evenly incorporated.
8. Add the dry ingredients to the wet and stir until just combined. Do not overmix.
9. Bake for 25-30 minutes, or until the center is just set and a toothpick inserted into the center comes out clean.
10. Allow cake to cool completely before frosting.

While the cake is baking, you can make the frosting…

1. Beat the cream cheese, powdered sugar and peanut butter together until thoroughly combined.
2. This mixture is thick, so add 1 tablespoon of milk at a time until it is smooth – but not runny at all.
3. 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.
4. Cover and store in the refrigerator until the cake is cool.

Frost the cake, cut and serve with extra Cool Whip, a sprinkle of cinnamon sugar for garnish