This Peanut Butter Banana Cake is soft, deeply moist, and packed with sweet banana flavor that reminds me of the best banana bread I've ever had. The peanut butter cream cheese frosting adds a rich, tangy sweetness, while the chocolate ganache swirl makes every bite feel like a special treat. I first made this cake on a rainy Saturday when I had overripe bananas sitting on my counter, and it quickly became one of those desserts I turn to when I want something comforting but a little fancy. It's simple to make with everyday ingredients, and the results taste like something from a bakery.
If you love easy desserts that feel impressive, you might also enjoy these Marshmallow Brownies, S'mores Brownie Cupcakes, or Chocolate Covered Strawberry Cupcakes.
What Makes This Peanut Butter Banana Cake Special
This Peanut Butter Banana Cake sits somewhere between classic banana bread and a fancy layer cake, giving you the best of both worlds. The banana cake base is tender and lightly spiced with cinnamon and nutmeg, which makes your kitchen smell incredible while it bakes. The peanut butter cream cheese frosting is smooth and creamy without being too sweet, and the chocolate ganache adds just enough richness to balance everything out.
It's a one-layer Peanut Butter Banana Cake baked in an 8x8 pan, so there's no fussing with multiple layers or worrying about assembly. You can have this ready in under an hour, and it serves a crowd easily. Plus, the flavors get even better the next day after the cake has had time to soak up all that frosting.
Jump to:
- What Makes This Peanut Butter Banana Cake Special
- Peanut Butter Banana Cake Ingredients
- How to Make Peanut Butter Banana Cake
- Ingredient Substitutions and Variations
- Equipment For Peanut Butter Banana Cake
- Storage and Make-Ahead Tips
- Serving Suggestions
- Expert Tips
- FAQ
- Related
- Pairing
- Peanut Butter Banana Cake
Peanut Butter Banana Cake Ingredients
Here's everything you need to make this delicious Peanut Butter Banana Cake with peanut butter frosting and chocolate ganache.
See Recipe Card Below This Post For Ingredient Quantities
Banana Cake
- Bananas: Very ripe bananas are key here. They add natural sweetness and moisture, and the riper they are, the better the flavor. Look for bananas with lots of brown spots.
- Unsalted butter: Melted butter creates a rich, tender crumb and adds depth to the cake's flavor.
- Dark brown sugar: Adds moisture and a hint of molasses flavor that pairs beautifully with banana.
- Granulated sugar: Balances the moisture from the brown sugar and helps the cake rise.
- Eggs: Bind everything together and add structure. Make sure they're at room temperature for the best mixing.
- Vegetable oil: Keeps the cake extra moist and soft, even after refrigeration.
- Vanilla extract: Enhances all the other flavors and adds warmth.
- Buttermilk: Adds tanginess and reacts with the baking soda to help the cake rise. See notes for a substitute if needed.
- All-purpose flour: Forms the base structure of the cake.
- Baking soda: Helps the cake rise and creates a tender texture.
- Baking powder: Works with the baking soda for extra lift.
- Salt: Balances the sweetness and brings out the other flavors.
- Cinnamon: Adds warmth and depth that complements the banana perfectly.
- Nutmeg: A small amount adds a subtle spice note that makes the cake taste more complex.
Peanut Butter Cream Cheese Frosting
- Cream cheese: Use cold, full-fat cream cheese for the best texture. It adds tanginess that balances the sweetness.
- Unsalted butter: Should be at room temperature so it blends smoothly with the cream cheese.
- Creamy peanut butter: The star of the frosting. Use a regular creamy variety, not natural peanut butter, which can be too oily.
- Salt: Enhances the peanut butter flavor and keeps the frosting from being too sweet.
- Powdered sugar: Sweetens and thickens the frosting to the perfect spreadable consistency.
Chocolate Ganache
- Chocolate chips: Semi-sweet or dark chocolate both work well. They melt into a smooth, glossy ganache.
- Heavy cream: Creates a silky texture when mixed with the chocolate. Make sure it's hot but not boiling.
How to Make Peanut Butter Banana Cake
Follow these simple steps to make your Peanut Butter Banana Cake from start to finish.
Preheat oven: Preheat your oven to 350°F (175°C). Line an 8x8 baking pan with parchment paper and set it aside so it's ready when you need it.
Mash bananas: Mash the very ripe bananas in a small bowl until smooth with just a few small lumps. Set them aside.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. This ensures the leavening and spices are evenly distributed.
Mix wet ingredients: In a large bowl, whisk together the melted butter, dark brown sugar, and granulated sugar until smooth. Add the eggs, vegetable oil, and vanilla extract, mixing until everything is well combined and slightly fluffy. Stir in the mashed bananas and buttermilk until fully incorporated.
Combine: Add the dry ingredients to the wet ingredients, stirring gently with a spoon or spatula until just incorporated. You should still see a few small streaks of flour. Don't overmix, or the cake will be dense.
Bake: Pour the batter into your prepared 8x8 pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Check at 25 minutes, and if the top is browning too quickly, cover it loosely with foil. Let the cake cool completely in the pan before frosting.
Make frosting: In a medium bowl, beat together the cold cream cheese and room-temperature butter with a hand mixer or stand mixer until smooth and creamy, about 1-2 minutes. Add the peanut butter and beat for another minute until well blended. Gradually add the powdered sugar, ½ cup at a time, beating after each addition until the frosting is smooth and fluffy. Mix in the salt.
Frost cake: Once the cake has cooled completely, spread the peanut butter cream cheese frosting evenly over the top using a spatula or butter knife.
Make ganache: In a microwave-safe bowl, heat the heavy cream for 15-30 seconds until hot but not boiling. Pour the hot cream over the chocolate chips and let it sit undisturbed for 2-3 minutes to soften the chocolate. Stir until completely smooth and glossy. If there are still lumps, microwave in 10-second intervals, stirring between each one.
Swirl ganache: Drizzle or spoon the chocolate ganache over the frosted cake, then use a knife or spoon to gently swirl it into pretty patterns. You can keep some ganache aside to drizzle on individual slices when serving.
Store: Cover the cake and store it in the refrigerator. It will keep for up to 5 days.
Ingredient Substitutions and Variations
No buttermilk? Make your own by adding 1½ teaspoons of white vinegar or lemon juice to ½ cup of regular milk. Let it sit for 5 minutes before using.
Different nut butter: You can swap the peanut butter for almond butter, cashew butter, or sunflower seed butter if you have a peanut allergy.
Skip the ganache: If you want to keep things simpler, the Peanut Butter Banana Cake is delicious with just the peanut butter frosting. You could also sprinkle chopped peanuts or mini chocolate chips on top instead.
Add mix-ins: Fold ½ cup of chocolate chips or chopped walnuts into the cake batter before baking for extra texture.
Make it dairy-free: Use dairy-free butter, non-dairy milk with vinegar for the buttermilk substitute, and dairy-free cream cheese and chocolate for the frosting and ganache.
Equipment For Peanut Butter Banana Cake
- 8x8-inch baking pan: The perfect size for a one-layer cake that's easy to slice and serve.
- Parchment paper: Lines the pan and makes it easy to remove slices without sticking.
- Mixing bowls: You'll need a few for separating dry ingredients, wet ingredients, and making the frosting.
- Hand or stand mixer: Makes frosting the cream cheese mixture much easier and ensures it's smooth and fluffy.
- Microwave-safe bowl: For heating the cream and making the chocolate ganache quickly.
Storage and Make-Ahead Tips
Refrigerator: Store the frosted Peanut Butter Banana Cake covered in the refrigerator for up to 5 days. The flavors actually deepen and get better after a day or two.
Freezing: You can freeze the unfrosted cake, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw it in the fridge overnight, then frost before serving. I don't recommend freezing the frosted Peanut Butter Banana Cake because the cream cheese frosting texture can change.
Make-ahead: Bake the cake a day ahead and store it covered at room temperature. Make the frosting the day you plan to serve, or make it ahead and store it in the fridge, then bring it to room temperature and beat it again before spreading.
Serving Suggestions
This peanut butter banana cake is wonderful on its own, but here are some ideas to make it even more special:
With coffee: A slice of this Peanut Butter Banana Cake pairs beautifully with a hot cup of coffee or a latte in the afternoon.
À la mode: Warm a slice in the microwave for about 15 seconds and top it with a scoop of vanilla ice cream for an incredible dessert.
With fresh fruit: Serve slices with fresh strawberries or banana slices on the side for a lighter, fruitier touch.
Extra ganache drizzle: Warm up any leftover ganache and drizzle it over each slice right before serving for an extra indulgent presentation.
Expert Tips
Use very ripe bananas. The more brown spots, the better. Ripe bananas are sweeter and have more flavor, which makes a huge difference in the final cake.
Don't overmix the batter. Stir until you just barely see streaks of flour disappearing. Overmixing develops the gluten and makes the cake tough instead of tender.
Let the cake cool completely. If you try to frost a warm cake, the frosting will melt and slide right off. Patience here is worth it.
Use room-temperature ingredients. Room-temperature eggs and butter mix more easily and create a better texture.
Check early. Ovens vary, so start checking your Peanut Butter Banana Cake at 25 minutes. You want it just set in the center, not overbaked and dry.
FAQ
Can you add peanut butter to banana cake?
Yes, absolutely! Peanut butter and banana are a classic flavor combination. You can mix peanut butter into the cake batter itself, or use it in the frosting like this recipe does. Both ways work beautifully and add richness.
Are banana and peanut butter good together?
Banana and peanut butter are one of the best flavor pairings out there. The sweet, creamy banana balances the rich, slightly salty peanut butter perfectly. They work in sandwiches, smoothies, and especially in baked goods like this Peanut Butter Banana Cake.
What is in a Queen Elizabeth cake?
Queen Elizabeth cake is a Canadian dessert made with dates, usually topped with a coconut broiled icing. It's quite different from this peanut butter banana cake, though both are moist, simple cakes that are perfect for everyday baking.
What is the one ingredient banana bread upgrade?
The easiest upgrade for banana bread is adding a touch of cinnamon or using very ripe, almost black bananas. Some people swear by adding sour cream or Greek yogurt for extra moisture. In this Peanut Butter Banana Cake, the buttermilk does that job perfectly.
Related
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Pairing
These are my favorite dishes to serve with Peanut Butter Banana Cake
Peanut Butter Banana Cake
Ingredients
Banana Cake:
- 2 large bananas very ripe about 1 cup mashed
- 6 tablespoons unsalted butter melted adds richness to the batter
- ½ cup dark brown sugar for a deeper sweetness
- ⅓ cup granulated sugar for sweetness balance
- 2 large eggs room temperature helps with even mixing
- 3 tablespoons vegetable oil adds moisture
- 1½ teaspoons vanilla extract for flavor
- ½ cup buttermilk adds tenderness see note
- 1½ cups all-purpose flour for structure
- ¾ teaspoon baking soda helps the cake rise
- ½ teaspoon baking powder adds fluffiness
- ½ teaspoon salt enhances flavor
- 1½ teaspoons cinnamon adds warmth
- ¼ teaspoon nutmeg adds a cozy spice note
Peanut Butter Cream Cheese Frosting:
- 4 oz. cream cheese cold block full fat for creaminess
- 4 tablespoons unsalted butter room temperature for smooth frosting
- ½ cup creamy peanut butter for peanut flavor
- ¼ teaspoon salt balances sweetness
- 1½ cups powdered sugar for smoothness and sweetness
Chocolate Ganache:
- 2 oz. chocolate chips for the ganache
- 2 oz. heavy cream to melt with the chocolate
Instructions
- Preheat the oven to 350℉ and line an 8x8 baking pan with parchment paper.
- Mash the bananas and set aside.
- In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well and set aside.
- In a large bowl, mix the melted butter and sugars until smooth. Then, add eggs, oil, and vanilla extract. Mix until combined. Add mashed bananas and buttermilk, and mix until fully incorporated.
- Sift the dry ingredients into the wet ingredients and mix until just combined, being careful not to overmix.
- Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. If necessary, cover the cake with foil to prevent over-browning.
- Allow the cake to cool completely in the pan.
- In a medium bowl, beat the cream cheese and butter together until smooth and creamy, about 3 minutes. Add peanut butter and continue beating for another minute. Then, gradually add powdered sugar, half a cup at a time, beating until smooth and well-combined.
- Once the cake is fully cooled, spread the frosting evenly over the top.
- In a small microwave-safe bowl, heat the heavy cream in the microwave for 15-30 seconds until hot but not boiling.
- Add the chocolate chips to the hot cream, allowing it to sit for a few minutes. Stir to combine until completely smooth. If necessary, microwave for 10-second intervals until fully melted and smooth.
- Drizzle or swirl the ganache over the peanut butter cream cheese frosting. If there's extra, serve it on the side.
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