Description
A moist and flavorful peanut butter banana cake topped with rich caramel icing. This easy-to-make dessert combines ripe bananas and smooth peanut butter for a dense, tender crumb, finished with a luscious homemade caramel icing that adds the perfect sweet touch.
Ingredients
Cake Ingredients
- 1 ½ cups mashed ripe banana (about 3 bananas)
- ¾ cup packed dark brown sugar
- 1 large egg
- ½ cup buttermilk
- ½ cup smooth peanut butter (like Jif or Skippy!)
- ⅓ cup canola oil
- 2 teaspoons vanilla essence (vanilla bean paste preferred)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Caramel Icing Ingredients
- 4 tablespoons unsalted butter
- ½ cup packed dark brown sugar
- ¼ cup heavy whipping cream
- Pinch of salt
- 1 cup powdered sugar, sifted if lumpy
- Flaky salt, for garnish (optional)
Instructions
- Preheat and prepare pan: Position a rack in the center of the oven and preheat to 350°F. Spray an 8×8-inch square baking pan with nonstick cooking spray and line it with parchment paper that hangs over the edges. Set aside.
- Mix wet ingredients: In a large bowl, whisk mashed bananas, brown sugar, egg, buttermilk, peanut butter, canola oil, and vanilla essence until well combined.
- Add dry ingredients: Add the flour, baking powder, baking soda, and kosher salt to the wet mixture. Gently whisk everything together until just combined and no flour streaks remain. Avoid overmixing.
- Prepare to bake: Pour the batter into the prepared pan. Gently tap the pan on the counter to release air bubbles and use an offset spatula to smooth the surface if needed.
- Bake the cake: Place the pan in the oven and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before icing.
- Make caramel icing: In a small saucepan over medium heat, melt the butter, brown sugar, and heavy cream together. Bring to a gentle boil and cook for 2-3 minutes. Remove from heat and let cool for 3 minutes, stirring occasionally.
- Finish icing: Whisk in a pinch of salt and sifted powdered sugar until the caramel icing is smooth and silky.
- Ice the cake: Spread the caramel icing over the cooled cake using the back of a spoon to create swoops. Garnish with flaky salt if desired. Allow the icing to set for at least 30 minutes before slicing.
- Store the cake: Keep the cake covered at room temperature for 3-4 days, or refrigerate for up to 1 week.
Notes
- Use ripe bananas for the best flavor and moistness.
- Do not overmix the batter to keep the cake tender.
- Allow the cake to cool completely before icing to prevent the icing from melting.
- The caramel icing sets better if given time before slicing.
- Flaky salt garnish is optional but adds a nice contrast to the sweetness.
- The cake can be stored at room temperature or refrigerated as described for freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
