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overhead image of cut banana snack cake with one slice turned on it's side on wire cooling rack with white flowers, bowl of peanuts, two bananas, and a knife around on marble surface.

The Best Banana Cake Recipe with Peanut Butter Cream Cheese Frosting

Satisfy your sweet tooth with our oh-so tender and delicious Banana Cake with Peanut Butter Cream Cheese Frosting. Whether for breakfast, snacking, or dessert, this moist and flavorful cake is a must-try!
Course: Dessert
Cuisine: American
Prep Time: 35 minutes
Cook Time: 31 minutes
Total Time: 1 hour 6 minutes
Servings: 16 slices
Calories: 179kcal

Ingredients

Cake

  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ⅓ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • ½ cup unsalted butter room temperature
  • ⅝ cup brown sugar firmly packed
  • 2 large eggs room temperature
  • 3 Tablespoons whole milk room temperature
  • 1¼ cups puréed banana

Frosting

  • ¼ cup heavy cream cold
  • ¼ cup cream cheese sliced
  • 2 teaspoons creamy peanut butter
  • ½ cup powdered sugar
  • Pinch salt
  • ¼ teaspoon vanilla extract

Instructions

Cake

  • Heat oven to 350℉/177℃.
  • Spray an 8 inch square pan with baking spray. Set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg. Set aside.
  • With an electric mixer, beat butter and sugar until light and fluffy, about 3-4 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in half of flour mixture.
  • Add milk.
  • Stir in remaining flour.
  • Fold in banana purée.
  • Spoon batter into prepared pan and bake for 31 minutes, or until cake tests done.

Frosting

  • With an electric mixer, beat cream to medium stiff peaks.
  • Beat in cream cheese 1-2 pieces at a time.
  • Add peanut butter.
  • Beat until combined.
  • Mix in powdered sugar and salt.
  • Add vanilla.
  • Beat until light and fluffy, about 1-2 minutes.

Notes

How To Store:
Since this is an extremely moist cake, it's best kept in the refrigerator for 3-5 days after baking. You can also freeze the unfrosted cake in a freezer safe zip-top bag for up to 3 months.
Our Best Tips For Success:
  • Remember to check the expiration date on your baking soda and baking powder.
  • The riper the banana, the more flavor you will get.
  • We found that about 3 medium bananas is equal to 1 ¼ cups puréed. Though, it's always best to measure your own before adding it to the batter!

Nutrition

Serving: 1slice | Calories: 179kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 113mg | Potassium: 90mg | Fiber: 1g | Sugar: 14g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg