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|1||Banana (200 grams)|
|2||Teaspoons Baking soda|
Peanut Butter Banana Cake Recipe photo by Taste of Home
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
Prep: 25 min. Bake: 30 min. + cooling
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 2 eggs
- 1 cup mashed ripe bananas (2 to 3 medium)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup milk
- 1/3 cup creamy peanut butter
- 1/3 cup milk
- 1-1/2 teaspoons vanilla extract
- 3 cups confectioners’ sugar
- In a large mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla; mix well. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with milk.
- Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- For frosting, in a mixing bowl, beat the peanut butter, milk and vanilla until blended; beat in confectioners’ sugar until smooth. Spread over cake. Yield: 12-15 servings.
Originally published as Peanut Butter Banana Cake in Reminisce September/October 2005, p 49
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Reviews forPeanut Butter Banana Cake
Banana cake recipe with video & step by step photos – One of our family favorite cake, that is made repeatedly for many reasons. Delicious, soft and moist cake that is ridiculously easy to make. I had tried lot many banana cake recipes earlier and finally felt this is the best one for the texture and taste.
This banana cake can be made with whole wheat flour (atta) or a mix of wheat and plain flour or just with plain flour. This recipe works well when doubled, Since small cakes do not last in our home I double it when ever made. You can halve the recipe.
You may also like these related bread & cake recipes:Banana bread recipeSimple chocolate cakeChocolate banana cakeEggless chocolate banana cake
I have shared 2 methods of making this cake. The one in the video is made by creaming the butter & sugar, then adding the egg one after the other. Then the flour. This method yields a cake similar to the texture of a basic butter cake. The taste, texture and the delicate crumbs are just amazing.
The second method I have shared in the step by step photos is made by just mixing the wet ingredients and then the dry ingredients. Then the wet with the dry. This method needs no creaming so it is just mix everything in the order and the batter is ready in minutes. This one too yields a cake with a good texture. But if you are looking for a bakery style banana cake that is light, fluffy, moist and airy, then I insist you go ahead with the first method shown in the video.
There is no change in the quantity of ingredients used in both the methods. I rarely make frosting for the cakes unless for occasions just to avoid refined sugar. I have also shared a simple vanilla frosting in the recipe card which i sometimes make for this banana cake and butter cake.
Video of banana cake recipe
Easy banana cake recipe below
Banana cake recipe | How to make easy banana cake recipe (soft & moist)
Recipe type: Dessert / Sweet
- 2 cups whole wheat flour or plain flour (refer notes)
- 2.5 tsp baking powder
- ½ tsp salt
- 1 cup fine sugar (prefer organic)
- 100 grams butter soft (around ½ cup)
- 2 eggs
- 2 tsp vanilla extract
- ½ cup + 2 .5 tbsp milk (reduce by 1 tbsp if using plain flour)
- 1 cup mashed ripe banana
- Preheat the oven to 160 C. You can also heat it to 170 C depending on your oven.
- Sieve flour, baking powder and salt. Set aside.
- Make sure butter is soft but still cold. Beat together sugar and butter until light, pale, fluffy.
- Add vanilla extract and 1 egg at a time and beat until creamy.
- Add the other egg and beat until creamy.
- Add the sieved flour, salt and baking powder. Mix it gently.
- Adding milk in 2 batches, mix the flour until smooth. Do not over mix it.
- Add banana puree and mix until just combined. Avoid over mixing.
- Pour the batter to a lined cake tray and knock it against the counter a few times. Bake for 25 to 30 mins if using a 8 by 8 square pan. If using a different size pan, then the timing varies.
- A skewer/ tester inserted in the center of the cake comes out clean when the cake is done..
- Melt butter, beat eggs lightly.
- Whisk together milk, sugar, banana and melted butter.
- Add the flour and mix until just combined.
- Pour to a greased tray.
- Bake for 38 to 40 mins. A skewer inserted has to come out clean.You may need to adjust the timing as needed since this depends on your oven.
- Cool banana cake on a wire rack.
- Cut to desired sizes.
This cake works with the following flours: whole wheat flour (slightly dense but delicious)
white whole wheat flour or whole wheat pastry flour.
plain flour or maida
A combination of any of the above flours in any proportions.
Simple Vanilla butter frostingingredients2 cups powdered sugar
2 to 3 tbsp. Soft butter
3-4 tbsps. milk
½ teaspoon vanilla extract
MethodIn a large bowl, cream together sugar, butter, milk and vanilla. Use milk only as needed to bind the sugar well so that it reaches a spreading consistency. Cool the cake completely and spread the frosting. Allow it to set before slicing.
Recipe adapted from taste.com
How to make banana cake recipe – step by step photos
1. Preheat the oven to 160 C for at least 15 mins. You may adjust this to 170 C as it depends on the oven used. 160 works good for me.
2. Sieve together flour, baking powder and salt. You can also add a bit of cinnamon powder if you like.
3. Make sure all the ingredients are at room temperature. Butter, sugar, milk, mashed banana and eggs. If eggs are from refrigerator, heat 2 to 3 cups water in a bowl to very warm temperature. Place the eggs in very warm water for sometime. They come down to room temperature quickly.
4. Beat the eggs, Soften the butter and add vanilla to mashed banana.
5. Add them all to a large bowl.
6. Whisk together. Do not beat.
7. Add flour and mix until just combined.
8. Ensure there are no lumps.
9. Transfer the mixture to a greased tray. I prefer to grease and then line a parchment paper.
10. Bake for 38 to 40 mins. The timings may vary depending on the oven, so need to check after 38 mins. You may need to bake a little while longer. A skewer inserted must come out clean. Cool it for about 7 to 8 mins and invert to a wired rack. If using parchment paper, just hold the paper and lift the cake.
Cool the banana cake completely on a wired rack. Cut to desired sizes.
Easy Rise Banana Cake
3 cups self-rising flour
2 cups sugar
7/8 cup butter
4 ripe bananas, mashed
1 cup milk
1 teaspoon vanilla extract
Very Moist Banana Cake
1 1/2 cups very ripe bananas
2 teaspoons fresh lemon juice
3 cups all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened to room temperature
2 cups fine sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk
Cream cheese frosting
Lemon Banana Cake
3 ripe bananas
1 teaspoon lemon juice
1 teaspoon sugar
4 oz butter or margarine
1 teaspoon lemon rind, finely grated
3/4 cup sugar
1 teaspoon baking soda
1 tablespoon milk
2 cups self-rising flour
Method 1 Making an Easy Rise Banana Cake
- Preheat the oven.
The oven should be preheated to 350 °F (177 °C). Do this before you begin mixing the ingredients so the oven will be ready when you want to put the cake inside.
- Grease a pan. You can use a variety of pans, but common sizes are 9-inch round pans or 9×13 baking pans.
- Heat a saucepan on the stove.
Use it to melt the sugar and butter. Keep your heat medium or lower. Avoid overheating your pan and burning the butter and sugar.
- Turn off heat and remove pan from the eye.
- Puree the bananas.
The bananas need to be smooth and creamy. You can puree bananas with a fork, a potato masher, or a food processor. If you are pureeing bananas with a fork or masher, put them in a large mixing bowl first. When using a food processor, pour the banana puree into the mixing bowl.
- Pour in the butter and sugar mixture from the pan and mix together.
- Make sure your bananas are ripe. Ripe bananas are softer and easier to puree.
- Choose a bowl that is large enough to mix all ingredients for the cake into.
- Prepare the eggs.
Crack the two eggs into a separate bowl before slightly beating them. Slightly beaten eggs are beaten with a fork or whisk until the yolk and white are mixed into a uniform consistency.
- When baking, eggs should be at room temperature for the best results. To warm your eggs to room temperature, take them out of the refrigerator 10-15 minutes before you begin baking.
- Mix the eggs into bowl.
Pour the eggs on top of the butter, sugar, and banana mixture and then gently mix together with a spatula or spoon.
- Make sure that the butter and sugar have cooled significantly before pouring in your eggs. Pouring eggs into a hot mixture can cook the eggs. To avoid unwanted scrambled eggs, wait until the mixture is cool.
- Mix in the remaining ingredients.
First, mix in the wet ingredients. You can mix them separately, or mix the milk first and the vanilla extract second. After you’ve added the wet ingredients, add the flour to the batter.
- Stir well, making sure all the ingredients are blended. If mixing with a spoon or spatula is too difficult, use a hand mixer.
- Pour the mix into the greased baking dish.
Then, place the pan into the preheated oven. Bake for 40 minutes.
- Many factors, such as the material of the pan, can influence cooking time. Keep a careful eye on your cake, checking it as it nears 40 minutes. The cake may be finished a few minutes early, or it may need to cook a little longer.
- Insert a toothpick, fork, or knife into the center to check if the cake is done. If it comes out clean, the cake is fully cooked.
Take the cake out of oven when finished. Let the cake cool completely before cutting. Serve cake slices with choice garnish
Method 2 Making a Very Moist Banana Cake With Cream Cheese Frosting
- Preheat the oven to 275ºF.
Grease a 9 x 11-inch loaf or cake pan. Alternatively, use a 10-inch round cake pan.
- Mash the bananas in a small bowl.
To do this, use a fork or potato masher. If you prefer, place the bananas in a food processor. When the bananas are mashed to a creamy, smooth consistency, put the bowl to one side.
- Add the lemon juice while mashing, to prevent browning.
- Make sure to use ripe bananas.
Mix the dry ingredients. Place the flour and baking soda into a mixing bowl. Add the salt. Stir with a whisk to combine. When the dry ingredients have been mixed well, set the bowl aside.
- Add the butter and sugar to another mixing bowl.
Cream until light and fluffy.
- The butter should be softened before beginning this step. Softened butter is easier to mix with other ingredients. To soften butter, remove the butter from the refrigerator 30-60 minutes before you begin.
- Creaming butter and sugar is a type of mixing method. Start with room temperature butter. Using a hand or stand mixer, beat the butter on low until it is creamy. Add the sugar, and mix on high until the butter and sugar is a whipped, grainy consistency. The color should be a very light yellow or ivory. Don’t forget to scrape the sides of the bowl while mixing.
- Beat in the eggs.
Add the eggs one at a time into the butter and sugar mixture. Using a hand mixer, beat the eggs until completely mixed into the batter.
- Add the vanilla extract after you have added the eggs. Stir into the mixture.
- Mix in the flour and buttermilk.
Starting with the flour, pour a small amount into the mixture and beat in with a hand mixer. Then, add in a small amount of buttermilk, also beating it into the batter with a hand mixer. Continue this gradually, alternating between the flour and the buttermilk. Make sure to stir each time you add the ingredients.
- When all the flour and buttermilk has been added, stir in the mashed bananas.
- Pour the cake batter into the greased pan.
Make sure the batter is distributed evenly throughout the pan. Place the pan in the preheated oven. Bake for 1 hour, 15 minutes.
- Check the cake periodically while cooking. Use a toothpick, fork, or knife to check to see if the cake is done. If the toothpick comes out clean when inserted into the cake, the cake is done.
- Remove the cake from the oven.
Place straight into the freezer. Leave in the freezer for 45 minutes.
- This step is important because it increases the moisture content of the cake.
- Place the cake pan on top of something like a bread board lined with silicone sheet to avoid melting freezer plastic.
- Frost with cream cheese frosting after removing from the freezer.
Serve. Cut the cake and serve. If you are not serving immediately, keep refrigerated until you’re ready to do so.
Method 3 Making a Lemon Banana Cake
Preheat the oven to 350ºF. Butter a 9-inch round pan or a 9×13 baking pan, and line the baking pan with parchment paper.
- Prepare the bananas.
Mash the bananas until pureed well. You can mash them with a fork or a potato masher, or you can place the bananas into a food processor. Pour lemon juice over the banana mash to prevent them from turning brown.
Sprinkle 1 teaspoon of sugar over the bananas. Set aside for now.
- Cream the butter and sugar.
First, using a hand or stand mixer, beat the butter on low until it is creamy. During this step, beat the lemon rind into the butter. Then, add the sugar to the lemon rind butter, mixing on high until the butter and sugar is light and fluffy. Don’t forget to scrape the sides of the bowl while mixing.
- The butter should be softened before beating with the lemon rind, because softened butter makes it easier to mix with other ingredients. Remove the butter from the refrigerator 30-60 minutes before you begin so it will be soft enough.
- Add the eggs to the butter and sugar mix.
Use a hand mixer when beating each egg into the batter. Add them into the mixture one at a time.
- Make sure the eggs are at room temperature. Take them out of the refrigerator 10-15 minutes before you begin mixing ingredients.
- Add the mashed bananas to the batter. Then add the milk. Mix through well with a mixer or spoon.
Add the dry ingredients. Add the baking soda and flour into a sifter. Then, sift the dry ingredients to the batter. Mix through with a hand or standing mixer until all ingredients are blended.
Pour the batter into the cake pan. Place the cake in the preheated oven for 50 minutes, or until a skewer or toothpick inserted into the middle of the cake comes out clean.
Remove from the oven. Allow to cool for a few minutes in the baking pan. Then turn the pan upside down onto a wire cooling rack, remove from the pan, and allow to cool completely.
- Spread the icing over the cooled cake.
Make sure the cake is completely cooled before icing. Arrange the walnuts on the cake in any way you prefer.
- The walnuts are optional. You can add different nuts or a different topping. Try mixing toppings for different flavors.
Serve. Cut the cake and place onto plates to serve. The cake is best served fresh. If you need to store it, keep it in an airtight container in a cool place.
Add New Question
Can I bake a cake without butter?
I might turn out too dry if you don’t use butter, so try to use butter. Feel free to try it without butter to see how it turns out.
Can I use pureed bananas instead of eggs and oil?
You must include the eggs and oil because they are essential ingredients. Your cake will fall apart if you don’t use them.
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Things You’ll Need
9 x 11-inch loaf or cake pan
Vegetable masher or fork
Fork or vegetable masher
Cake pan or loaf pan, 23 by 12 cm/9 inch by 5 inch
Parchment paper (if needed)
Wire cooling rack
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