Moist Banana Cake With Peanut Butter Cream Cheese Frosting

Got a bunch of those sad, spotty bananas judging you from the counter? Don’t toss ’em! We’re about to turn those overripe beauties into a moist banana cake that’ll make you question all your life choices (in a good way, obvs). And because we’re extra, we’re slapping on some **peanut butter cream cheese frosting**. Yep, you heard that right. Prepare for your tastebuds to do a happy dance because this is about to get real good, real fast.

Why This Recipe is Awesome

First off, it’s like a warm hug in cake form, but with the added bonus of peanut butter. Second, it’s basically a redemption story for those neglected bananas chilling on your counter. Third, it’s so **ridiculously easy**, even your pet hamster could probably follow the steps (if it had opposable thumbs and a tiny whisk, that is). No fancy equipment, no complex techniques. Just pure, unadulterated deliciousness that says, “I tried… and succeeded wildly!” Plus, who doesn’t love a combo of banana and peanut butter? It’s practically a health food… right?

Ingredients You’ll Need

Time to gather your culinary squad! Here’s what you’ll need to make this magic happen:

For the Moist Banana Cake:

• 2 cups (approx. 450g) All-Purpose Flour: The trusty backbone of our cake.
• 1 teaspoon Baking Soda: Our lift-off agent! Don’t skip it unless you like flat cakes.
• 1/2 teaspoon Salt: Balances all those sweet flavors, because balance is key, even in cake.
• 1 cup (2 sticks / 226g) Unsalted Butter: Room temperature, please! Soft and spreadable, like your chill vibes.
• 1 cup Granulated Sugar: Sweetness!
• 1/2 cup Packed Light Brown Sugar: Adds that lovely caramel-y depth.
• 2 Large Eggs: Room temperature too, they play nicer that way.
• 1 teaspoon Vanilla Extract: The secret handshake of deliciousness.
• 1 cup Mashed Overripe Bananas: That’s about 3 medium-sized bananas. The spottier, the better! We’re talking leopard print levels of ripeness.
• 1/2 cup Buttermilk: Or make your own by adding 1/2 tablespoon lemon juice or white vinegar to regular milk and letting it sit for 5 mins. Chemistry!

For the Peanut Butter Cream Cheese Frosting:

• 8 oz (226g) Cream Cheese: Full-fat, room temperature. No skimping on the good stuff!
• 1/2 cup (1 stick / 113g) Unsalted Butter: Room temperature, again. Soft butter = smooth frosting.
• 1 cup Creamy Peanut Butter: Your favorite brand! Smooth operators only for this frosting.
• 3-4 cups Powdered Sugar: Sifted, if you’re fancy (or hate lumps). Adjust to your desired sweetness.
• 1 teaspoon Vanilla Extract: More vanilla, because why not?
• 1-2 tablespoons Milk (optional): To thin it out if needed, but usually not required.

Step-by-Step Instructions

Alright, apron on, good tunes playing, let’s get baking!

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan (or two 8-inch round pans if you’re feeling fancy). Don’t forget this step unless you want a cake stuck to the pan forever.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. This ensures everything is evenly distributed, no sad salty lumps!
3. Cream Butter & Sugars: In a large bowl, using an electric mixer, cream together the room temperature butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. It should look like sunshine!
4. Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Then, stir in the vanilla extract.
5. Mash Those Bananas: In a separate bowl, mash your overripe bananas with a fork. Embrace the mush!
6. Combine Wet & Dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients (e.g., dry, wet, dry, wet, dry). **Mix just until combined** – overmixing is the enemy of moist cake! Gently fold in the mashed bananas.
7. Bake It Up: Pour the batter into your prepared pan(s) and spread evenly. Bake for 30-35 minutes for a 9×13 inch pan, or 25-30 minutes for round pans, or until a wooden skewer inserted into the center comes out clean.
8. Cool Down: Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the rack to cool completely. Patience, young padawan! Frosting a warm cake is a recipe for disaster.
9. Make the Frosting: While the cake cools, whip up that glorious frosting! In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
10. Add Peanut Butter & Vanilla: Beat in the creamy peanut butter and vanilla extract until well combined.
11. Powdered Sugar Power: Gradually add the powdered sugar, one cup at a time, beating until smooth and fluffy. If it’s too thick, add a tablespoon or two of milk. If it’s too thin, add more powdered sugar. Taste and adjust.
12. Frost & Devour: Once the cake is completely cool (seriously, this is important!), spread that dreamy peanut butter cream cheese frosting all over it. Slice, serve, and accept all the compliments!

Common Mistakes to Avoid

We’ve all been there, making rookie mistakes. Let’s make sure you don’t!

• Under-ripe Bananas: Using bananas that aren’t speckled and mushy is like going to a party without your dancing shoes. You’ll miss out on all the flavor and moisture! **The spottier, the better.**
• Cold Ingredients: Butter, eggs, cream cheese… if they’re cold, your batter will be lumpy and your frosting won’t be smooth. Plan ahead, people!
• Overmixing the Batter: Once you add the flour, mix *just* until everything comes together. Overmixing develops the gluten too much, leading to a tough, dense cake. We want moist and tender, not a doorstop.
• Frosting a Warm Cake: This is probably the number one cause of frosting meltdowns. Your beautiful frosting will turn into a soupy mess. Let the cake **cool completely**. I mean it!
• Ignoring Your Oven: Ovens can have hot spots. Rotate your cake halfway through baking for an even cook.

Alternatives & Substitutions

Feeling rebellious? Or just ran out of something? Here are a few swaps:

• No Buttermilk? No Problem: As mentioned, milk + lemon juice/vinegar works perfectly. You could also use plain yogurt or sour cream for an extra moist crumb.
• Add-ins: Feel free to fold in 1/2 to 1 cup of chocolate chips (dark or semi-sweet are fab!), chopped walnuts, or pecans into the cake batter before baking. Because more is more, sometimes.
• Nut-Free Option: If you need to avoid peanuts, you can substitute the peanut butter with any other nut butter (almond, cashew) or even sunflower seed butter for a nut-free version. Or, just make a plain cream cheese frosting – still delicious!
• Less Sweet Frosting: If you prefer a less sweet frosting, start with 2 cups of powdered sugar and add more incrementally until you hit your sweet spot.

FAQ (Frequently Asked Questions)

• Can I use frozen bananas? Yes! Just thaw them completely and drain any excess liquid before mashing. They tend to be even sweeter once thawed, which is a bonus!
• What if my butter isn’t at room temperature? Uh oh, you rushed it! You can microwave it for 10-15 seconds at a time until softened, but be careful not to melt it. For eggs, pop them in a bowl of warm water for 5 minutes.
• Can I make this into cupcakes? Absolutely! Fill cupcake liners about 2/3 full and bake for 18-22 minutes, or until a skewer comes out clean. Adjust frosting quantities as needed.
• How long does this cake last? Covered and stored at room temperature, it’s good for 2-3 days. In the fridge, it’ll last up to 5 days. Though, honestly, it’s usually gone way before that!
• Can I use crunchy peanut butter in the frosting? Well, technically yes, but why hurt your soul (and your smooth frosting texture) like that? Creamy is king for frosting. Save the crunch for a sandwich, IMO.
• Is this cake freezer-friendly? You bet! You can freeze the unfrosted cake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw at room temp, then frost and serve.

Final Thoughts

So there you have it, folks! Your new go-to recipe for when you need a little slice of heaven (or a justification for buying too many bananas). Seriously, this cake is a showstopper without all the fuss. It’s got that perfect moist crumb, that sweet banana flavor, and then BAM! That salty-sweet peanut butter cream cheese frosting swoops in to steal the show. Now go forth and bake something amazing. Your stomach (and your friends, if you decide to share) will thank you. Happy baking, superstar!