Peanut Butter Cup Banana Cake
This peanut butter cup banana cake is simple to prepare and the combo of a moist banana cake with creamy peanut butter frosting is awesome. Everyone is going to love it!
This moist and delicious cake has been a huge hit with my family and friends is now requested frequently.
The combo of the peanut butter and bananas, how perfect.
When you add in the peanut butter cups, it’s magic in your mouth.
This is a really simple recipe with basic ingredients. I really recipes like this.
My weakness when it comes to any chocolate candy is the ever popular Reese’s Peanut Butter Cup.
You know what I’m talking about, right?
To me, nothing is a better combo than milk chocolate and peanut butter, need I say more?
Well, add that to a banana cake, oh yea, you are going to adore this cake like I do and all my family and friends who have had it.
Enjoy every peanuty, chocolate bite!
Peanut Butter Cup Banana Cake
Yields 9-12 servings
(This photo is from the first time I made the cake many years ago)
Ingredients:
- 1 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea or kosher salt
- 1/4 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, lightly packed
- 1 large egg
- 1/2 cup regular or light sour cream,(not fat free for this recipe) plain Greek yogurt works too
- 1 teaspoon vanilla extract
- 3/4 cup mashed very ripe bananas
- 1/2 cup Reese’s Peanut Butter Cups chopped up, mixed with 1 teaspoon of flour
For the Peanut Butter Frosting:
- 1/4 cup unsalted butter at room temperature
- 1/3 cup creamy peanut butter
- 1 1/2 cups sifted powdered sugar
- 1/4 to 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/2 to 1 cup Reese’s Peanut Butter Cups crumbled, make them all different sizes for a rustic look
The delicious ingredients that make this cake so special
Directions:
- Preheat oven to 350 degrees. Grease an 8×8 or 9×9 glass square pan, set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugars until creamy and smooth. Beat in the egg, then stir in sour cream or yogurt with vanilla extract. Mix in the mashed bananas. - Slowly add the dry ingredients and mix until flour is well incorporated. Toss the peanut butter cups and gently mix in. Spread cake batter evenly into the prepared pan.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean or with moist to dry crumbs. Allow cake to cool completely on wire rack.
- While the cake is cooling, make the peanut butter frosting. In the bowl of a stand mixer, or using a hand held mixer, beat the butter and peanut butter on high until smooth. Slowly add the powdered sugar, Beat on high until powdered sugar is incorporated. Add the milk and vanilla extract. Beat until frosting is smooth.
- Frost the cake then sprinkle the crumbled peanut butter cups on top. Store on counter for one day or in fridge up to 3 days.
Enjoy the milk chocolate peanuty deliciousness!
Print recipe below
Peanut Butter Cup Banana Cake
Ingredients
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp fine sea or kosher salt
- 1/4 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar lightly packed
- 1 large egg
- 1/2 cup regular or light sour cream,(not fat free for this recipe) plain Greek yogurt works too
- 1 tsp vanilla extract
- 3/4 cup mashed very ripe bananas
- 1/2 cup or more Reese's Peanut Butter Cups chopped and mixed with 1 tsp flour
Peanut Butter Cup Frosting
- 1/4 cup unsalted butter at room temperature
- 1/3 cup creamy peanut butter
- 1 1/2 cups sifted powdered sugar
- 1/4 to 1/3 cup milk
- 1 tsp vanilla extract
- 1/2 to 1 cup peanut butter cups crumbled, make them all different sizes for a rustic look
Instructions
-
1.Preheat oven to 350 degrees. Grease an 8×8 or 9×9 glass square pan, set aside.
2.In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugars until creamy and smooth. Beat in the egg, then stir in sour cream or yogurt with vanilla extract. Mix in the mashed bananas.
3.Slowly add the dry ingredients and mix until flour is well incorporated. Toss the peanut butter cups and gently mix in. Spread cake batter evenly into the prepared pan.
4.Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean or with moist to dry crumbs. Allow cake to cool completely on wire rack.
5.While the cake is cooling, make the peanut butter frosting. In the bowl of a stand mixer, or using a hand held mixer, beat the butter and peanut butter on high until smooth. Slowly add the powdered sugar, Beat on high until powdered sugar is incorporated. Add the milk and vanilla extract. Beat until frosting is smooth.
6.Frost the cake then sprinkle the crumbled peanut butter cups on top. Store on counter for one day or in fridge up to 3 days.
Enjoy the milk chocolate peanuty deliciousness!
Love my peanut butter cups and love them in and on a banana cake!
Wait! Don’t leave just yet…check out a few more incredibly delicious peanut butter recipes.
3 Ingredient Peanut Butter Fudge
Or…
Almond Milk Peanut Butter and Chocolate Smoothie
Luscious!
Enjoy all the deliciousness! 
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Bye for now…
