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A slice of peanut butter banana cake with a layer of peanut butter filling, topped with a glossy layer of chocolate ganache, showcasing the moist texture of the cake and the rich filling.

Peanut Butter Banana Cake

A moist Peanut Butter Banana Cake topped with creamy peanut butter frosting and a decadent chocolate ganache swirl.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: banana cake, chocolate ganache, cream cheese frosting, peanut butter banana cake, peanut butter cream cheese frosting
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 16 Slices
Calories: 344kcal
Cost: $8

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.

Notes

This peanut butter banana cake is rich and moist, perfect for any celebration or simply as a special treat. The chocolate ganache adds a sweet finishing touch to the creamy peanut butter frosting.

Nutrition

Serving: 1Slice | Calories: 344kcal | Carbohydrates: 40g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 273mg | Potassium: 164mg | Fiber: 1g | Sugar: 27g | Vitamin A: 418IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg