I baked this Banana Cake with Peanut Butter Cream Cheese Frosting when Instagram was awash with lockdown banana bread baking. There was an email from Donna Hay one morning for a One Bowl Banana Cake and I liked the idea of turning a simple banana bread into a cake, even if it is just baking a basic banana bread recipe in a round tin.
Plus I wanted to test out the green in the photos as a background colour, which I think is a good enough reason as any to bake a cake.
And since I just discovered it is World Baking Day on Sunday, I decided this Banana Cake recipe would be my contribution this year.
The One Bowl Banana Cake recipe that landed in my inbox that morning is served plain without any frosting but I had some cream cheese in the fridge and decided to make a peanut butter cream cheese frosting to sandwich the two cake rounds and it’s crowning glory, topped with salted peanuts. I think the flavour combination of banana and peanut butter is one of those perfect matches and adding the cream cheese makes for rich creamy consistency. Don’t forget to add salt to the frosting, it does need salt with all that sugar.
I was given a set of AMC 16cm cake tins a while back and used them to bake a small layer cake rather than one large layer and tweaked the recipe accordingly. If you only have a 22cm cake tin, I would suggest you refer to the original Donna Hay recipe. You could slice that layer to make a sandwich layer.
Or, if you don’t want to sandwich the cake, make half the frosting recipe. It is a soft frosting (the amount of sugar in frosting freaks me out so I try to use less sugar) so add more icing sugar for a stiffer frosting.
I hope you enjoy this recipe for Banana Cake with Peanut Butter Cream Cheese Frosting. And click here for more banana recipes.
If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed. Happy World Baking Day!
- 6 medium sized ripe bananas (mashed)
- 150ml olive oil
- 4 large eggs
- 2 tsp vanilla extract
- 200g light and dark demerara sugar (100g each, mixed)
- 280g self raising flour
- 1 tsp ground cinnamon
- 125g peanut butter
- 100g cream cheese, softened
- 1 tsp vanilla extract
- 100g icing sugar
- 1 tbsp milk
- Good pinch of salt
- Salted peanuts for topping
- Preheat oven to 180°C (350°F)
- Grease and line 2 x 16cm cake tins
- Place the bananas oil, eggs, sugar and vanilla and mix to combine
- Add the sugar and mix well
- Add the flour and cinnamon and mix to combine
- Pour the batter into the cake tins
- Cook for 40 - 50 minutes or until a skewer comes out clean
- Allow to cool in the tins for 15 minutes before turning out onto a wire rack to cool completely
- Make the frosting by mixing the peanut butter, cream cheese and vanilla
- Add the milk and mix well
- Sift the icing sugar onto the mixture and beat well until smooth
- Add more sugar for a stiffer frosting
- Stir in the salt
- Sandwich and top the cooled cake with the frosting
- Sprinkle with chopped peanuts