If you hang around here long enough, you’ll learn pretty quickly that I’m not a baker.
Like, at all.
I’m more of a “this and that” kind of cook, and baking is just too precise. Plus, I always mess it up. Always!
So when I find a recipe that’s both easy and delicious, it’s a keeper.
Lately I’ve been playing around with cakes and quick breads and, according to my family, this one was the best so far. I mean, what’s not to love about banana and peanut butter. Duh 😉
Don’t let the long list of ingredients intimidate you. You can have this mixed up and in the oven in about 10 minutes. The frosting comes together just as easily, and you can do that while the cake is baking!
You might gain five pounds eating the frosting, and I’m not sorry. It’s peanut butter heaven, so just go ahead and get out an extra spoon. You’ll have some time to kill while the cake is baking. Oh, and make some coffee too. Whaaaaat? Hot coffee and a spoonful of this icing would be heaven.
Be right back. Testing that…
Yep. Make some coffee before you make that frosting.
Oh, and be sure you use very ripe bananas. Mine had some brown spots on them, which is just how you want them.
I’m off to eat some more frosting. Be sure to come back and let me know what you think!
- Cake Ingredients:
- 2 cups all-purpose flour
- 3 very ripe bananas, peeled and mashed (makes about 1 cup)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup coconut oil
- ¼ cup butter, unsalted, room temperature
- ½ cup white sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 cup vanilla yogurt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Frosting Ingredients:
- 1 8-ounce brick of cream cheese, room temperature
- 1 cup powdered sugar
- ¾ cup peanut butter
- 8 ounces sweetened whipped cream (homemade or store-bought)
- 2-3 tablespoons milk (I used coconut milk creamer)
- Preheat your oven to 350 degrees F.
- Spray a 9×13 pan with non-stick cooking spray and set aside.
- In a large bowl, beat the sugars, butter and coconut oil until thoroughly combined.
- Add the eggs, one at a time, and beat until smooth.
- Add the yogurt and vanilla and stir to combine.
- Add the mashed bananas and stir to combine.
- In a separate large bowl, mix the flour, baking soda, salt and cinnamon until evenly incorporated.
- Add the dry ingredients to the wet and stir until just combined. Do not over mix.
- Bake for 25-30 minutes, or until the center is just set and a toothpick inserted into the center comes out clean.
- Allow cake to cool completely before frosting.
- While the cake is baking, you can make the frosting…
- Beat the cream cheese, powdered sugar, and peanut butter together until thoroughly combined. This mixture is thick, so add 1 tablespoon of milk at a time until it is smooth.
- Add the whipped cream, and gently fold it in until completely combined.
- Cover and store in the refrigerator until the cake is cool
- Frost the cake, cut and serve with extra Cool Whip, a sprinkle of cinnamon sugar for garnish.