Banana Cake with Peanut Butter Frosting

I love labor day weekend. It's the last long weekend where I can relax before the insanity of the holidays truly kicks in. It's one of the last weekends for BBQs here where the weather is starting to cool. I can finally turn off the AC and fling open the windows. It's the end of summer without quite feeling like the start of fall.



It's also the time when I no longer hesitate to turn on the oven, so I didn't even blink when my friend requested a cake for her husband's birthday, which was this past Sunday. "It must have peanut butter!" she said, and after a few emails back and forth we decided on a banana cake with peanut butter frosting (and a couple of ice creams, of course).



I have two simple recipes for peanut butter frosting, one of which I used a while back for my puppy cupcakes, but the banana cake would take a bit more research. I didn't want it to be as heavy as a banana bread. I wanted it more cakey, so when I found a recipe on Allrecipes with so many fantastic reviews, I thought I'd give it a try.



The cake came out great, and despite all the other food at the party, there was still a considerable dent made in the three layer cake. I even pulled out one of my pretty cake stands. Usually when I sell cakes or make them for parties I won't be attending, I don't want to worry about getting my containers or plates back, so I put the cakes on cardboard rounds and into cardboard boxes, but I have four cake plates that sit unused and unloved, waiting for a cake to be made that doesn't have to leave the house. It was nice to pull one down and give it purpose.



Banana Cake with Peanut Butter Frosting
recipe adapted from AllRecipes

Note: I increased the cake recipe to make 3 9-inch layers and I sort of made up the frosting to match, but be aware that this is a very rich cake, so serve a slice with a tall glass of milk.

3-3/4 cups all-purpose flour
1 tablespoon and 1-1/2 teaspoons baking soda
1-1/2 pinches salt
3/4 cup unsalted butter
1-1/2 cups white sugar
1 cup and 2 tablespoons light brown sugar
3 eggs
6 ripe bananas, mashed
1 cup buttermilk

- Preheat oven to 350 degrees F. Grease and flour 3 - 9 inch round pans.
- In a small bowl, whisk together flour, baking soda and salt; set aside.
- In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas.
- Add flour mixture alternately with the buttermilk to the creamed mixture. Pour batter into the prepared pans.
- Bake in the preheated oven for 30 minutes. Allow to cool completely before frosting.

Peanut Butter Frosting
recipe by me

2 cups peanut butter
2 sticks unsalted butter, room temp
1 cup powdered sugar
1/2 cup heavy cream

Whip together the first 3 ingredients until smooth and a bit lightened. Slowly drizzle in the heavy cream until the frosting comes to the consistency you like. Feel free to add more sugar if you like things sweeter or of you want a bit of a thicker frosting. Spread a thin layer between the layers of the banana cake and use the rest to frost the top and sides.

If you keep the cake in the fridge, be sure to take it out and let come to room temp before serving. Also, if you like chocolate, I would also recommend possibly adding a layer of ganache into the middle of the cake.