Move over, bread—this cake is your new favorite banana bake. Bananas with almost black peels that are on the verge of spoiling will have the best flavor.
Print
Banana Cake with Peanut Butter Icing
Make 1 (17¼ x12¼-inch) cake
Ingredients
3¼cups(406 grams) all-purpose flour
2teaspoons(10 grams) baking powder
1teaspoon(6 grams) kosher salt
1teaspoon(2 grams) ground cinnamon
½teaspoon(2.5 grams) baking soda
2cups(400 grams) granulated sugar
¾cup(168 grams) neutral oil
3large eggs (150 grams), room temperature
2cups(480 grams) mashed very ripe banana (about 4 large bananas)
1teaspoon(4 grams) vanilla extract
½cup(120 grams) whole plain Greek yogurt, room temperature
Peanut Butter Icing (recipe follows)
Garnish: chopped honey-roasted peanuts
Instructions
Preheat oven to 350°F (180°C). Spray a 17¼x12¼-inch rimmed baking sheet with baking spray with flour.
In a large bowl, whisk together flour, baking powder, salt, cinnamon, and baking soda.
In another large bowl, whisk together sugar and oil until light and fluffy, 2 to 4 minutes. Add eggs, one at a time, whisking until well combined after each addition. Add bananas and vanilla, whisking until well combined.
Gradually add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture, whisking until well combined after each addition. Spread batter into prepared pan.
Bake until a wooden pick inserted in center comes out clean, 20 to 30 minutes. Immediately pour and spread Peanut Butter Icing onto hot cake. Garnish with peanuts, if desired. Let cool completely in pan on a wire rack before serving. Store in airtight container for up to 3 days.
Print
Peanut Butter Icing
Makes 1¾ cups
Ingredients
¾cup(165 grams) firmly packed light brown sugar
¼cup(60 grams) heavy whipping cream
2tablespoons(28 grams) unsalted butter
2tablespoons(42 grams) honey
½teaspoon(1.5 grams) kosher salt
¾cupplus 2 tablespoons (224 grams) peanut butter
1teaspoon(4 grams) vanilla extract
Instructions
In a small saucepan, bring brown sugar, cream, butter, honey, and salt to a boil over medium heat, whisking frequently until sugar is melted. Cook, whisking occasionally, until an instant-read thermometer registers 230°F (110°C), about 1 minute. Reduce heat to low; add peanut butter in three additions, whisking until combined after each addition. Whisk in vanilla. Use immediately.
Notes
*pro tip
Begin making the Peanut Butter Icing during the last 10 to 12 minutes of bake time for your cake. The icing should be ready just as the cake comes out of the oven.
The post Banana Cake with Peanut Butter Icing first appeared on Bake from Scratch.