If there were such a thing as a breakfast cake, then this recipe would be the closest thing to it. A delicious Banana Cake with Peanut Butter Frosting Recipe.  Three layers of moist cake made with mashed bananas and flavoured with warming cinnamon, a creamy nutty frosting from smooth peanut butter and lashings of creamy caramel drizzle.

The frosting uses a creamy smooth peanut butter which is so dreamy and creamy but would work wonders with all sorts of kinds of peanut butter or nut butter. Almond butter would also be delicious with the cinnamon in the banana cake. You will have a more mottled frosting colour than an even caramel-coloured frosting.  The milk in the frosting helps to become more spreadable, add a splash at a time until the frosting loosens up to cover the cake. Apply a thin layer of the frosting first, a crumb coating, which will trap all the crumbs to give you a clean coating when you apply the second layer to the cake.

The caramel can be made from scratch or use a can of caramel. If you would like to make it from scratch a recipe can be found on my recipe for Salted Caramel Cupcakes. You can swirl the caramel drizzle on top of the frosting to give a mottled finish or allow the caramel to freeform drizzle and flow for a more organic design.

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Banana Cake with Peanut Butter Frosting Recipe

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• Author: foodnerd4life
• Total Time: 55 minutes
• Yield: Serves 12 1x

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Description

Serves 12

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Ingredients

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For the Cake – 

• 8 Medium Ripe Bananas
• 200ml Vegetable Oil
• 200g Dark Muscovado Sugar
• 450g Plain Flour
• 8 tsp Baking Powder
• 3 tsp Ground Cinnamon

For the Frosting – 

• 225g Unsalted Butter
• 245g Smooth Peanut Butter
• 375g Icing Sugar
• 2tbsp Milk

For Decorating – 

• 100g Caramel

 

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Instructions

1. Preheat the oven to 200C. Butter two 6″ round cake tins and line it with parchment paper and set aside.
2. Mash the bananas in a large mixing bowl, and stir in the oil and sugar. Add the remaining cake ingredients and don’t over-mix.
3. Split the cake batter between the two prepared tins and level the surface.
4. Bake for 20 minutes, then cover loosely with foil and bake for 15 minutes until golden and risen. Allow to cool completely before slicing both cakes horizontally.
5. Make the frosting. Beat the butter and peanut butter until soft in a bowl, and whisk in the icing sugar. It will be crumbly and dry, then add the milk and whisk in. The frosting will suddenly come together. Keep beating to smooth airy frosting. Scoop into a piping bag until decorating.
6. Place half of the cake on a cake stand, pipe a ring of the frosting around the edge and spread until the centre is covered. Drizzle over some of the caramel. Repeat the layers building up the layers.
7. Pipe across the top and outside of the cake with the remaining frosting and level out with a spatula. Drizzle more caramel around the edge allowing it to flow down the edge.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Cakes
• Method: Bake
• Cuisine: American

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