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Banana Cake With Peanut Butter Frosting

This Banana Cake With Peanut Butter Frosting features a tender whole-wheat crumb topped with a simple, spreadable peanut butter frosting—quick and easy to make with pantry-friendly ingredients.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 9 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups whole wheat pastry flour Measure by spooning and leveling.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch salt
Wet Ingredients
  • 1/4 cup sugar Adjust based on banana sweetness.
  • 1/2 cup maple syrup
  • 1/2 cup banana puree Use ripe bananas.
  • 1/2 cup oil
  • 1/4 cup water Add more for spreading consistency.
  • 1 beaten egg beaten egg (or 4 teaspoons flax mixed with water for vegan)
Frosting Ingredients
  • 1/4 cup natural peanut butter Use varieties without added sugar.
  • 2 tablespoons sugar
  • to taste water water Add gradually to adjust consistency.

Method
 

Preparation
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, sift the flour, baking powder, baking soda, salt (and flax if using).
  3. In another bowl, combine sugar, maple syrup, banana puree, oil, water, and egg.
  4. Mix wet ingredients into dry and pour into a greased 9×9 baking dish.
Baking
  1. Bake for 20-24 minutes or until a knife inserted comes out mostly clean.
Frosting
  1. For frosting, whisk peanut butter with sugar and water until smooth and fluffy; adjust peanut butter or water to achieve desired consistency.
Serving
  1. Frost cooled cake and serve immediately.

Notes

Store the cake in an airtight container for up to 2 days at room temperature. Refrigerate for 4-5 days but cover tightly. For longer storage, freeze the unfrosted cake wrapped tightly for up to 3 months.