Yesterday morning my kids headed off to church with their grandma while I went about my usual Sunday morning routine…baking. Sunday mornings are so peaceful around here with the kids being away and my favorite way to spend them is baking up something yummy.
I decided on a banana cake with chocolate frosting and set about getting all the ingredients I would need lined up on my counter top. Somewhere along the way, I accidentally grabbed a jar of peanut butter and as I was reaching to put it back in the cabinet, I was struck with inspiration. Banana cake, chocolate frosting. Surely, peanut butter could only improve on those flavors, right?
I’m a bit of a peanut butter addict, if you hadn’t already noticed.
This cake came out super moist, with a strong banana flavor and just a hint of peanut butter hiding out in the background. The chocolate frosting was my mama’s recipe and it just fit this cake perfectly.
For some reason my frosting was very runny this time around. I’ve made it countless times with no problems, so I assume that I just didn’t boil it for exactly sixty seconds like my mama says to do. I just added in an extra half cup of chocolate chips and it thickened right up and was as delicious as always. Moral of the story: add more chocolate and all your wrongs will be righted.
I sprinkled on about a cup of chopped walnuts. It seemed like the right thing to do. You could also mix the nuts in the cake batter, but then they wouldn’t look so pretty on the shiny frosting.
Peanut Butter Banana Cake with Chocolate Frosting
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup buttermilk (or just regular milk with a splash of vinegar)
- 3 medium bananas, mashed
- 1/3 cup peanut butter
- 2 cups flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup walnuts, optional (mix in the batter with the bananas or sprinkle on top of the frosting)
Preheat oven to 350 degrees.
In the bowl of a stand mixer, beat together the sugar and butter until light and fluffy. Beat in eggs, vanilla, peanut butter.
In a separate bowl (or your mixing cup if you don’t want to dirty another bowl), combine the flour, baking soda, cinnamon, and salt.
Add flour and buttermilk alternately to the batter. Stir in bananas.
Pour batter into a greased 9×13 pan and bake for 30-35 minutes or until a tester comes out clean.
Cool completely before frosting.
- 1 cup white sugar
- 6 tbsp butter
- 6 tbsp milk
- 1/2 cup chocolate chips (milk chocolate or semi-sweet)
Add sugar, butter, and milk to a small saucepan over medium heat and bring to a boil. Boil for exactly 60 seconds and remove from heat. Stir in chocolate chips and continue stirring until the chocolate has melted. Use frosting immediately as it will harden quickly. Makes about 2 cups and will frost a 9×13 pan of whatever delicious treat you’re baking.