Description
Indulge in this moist Banana Caramel Peanut Butter Cake, a delightful combination of ripe bananas, creamy peanut butter, and rich caramel. Perfect for any occasion, this cake is sure to satisfy your sweet cravings with its irresistible layers and flavors!
Ingredients
Scale
For the Cake:
- 2-3 ripe bananas (mashed; about 1 cup)
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup unsalted butter (softened)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Peanut Butter Frosting:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the Cake Batter: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy. Add the eggs one at a time, then mix in the mashed bananas, peanut butter, and vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Bake: Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks.
- Make the Caramel Sauce: In a saucepan, combine sugar and water. Cook over medium heat until the sugar dissolves, then increase heat and boil until it turns amber. Carefully add heavy cream, butter, salt, and vanilla, stirring until smooth. Let it cool slightly.
- Prepare the Frosting: Beat together peanut butter and butter until smooth. Gradually add powdered sugar and heavy cream until you reach your desired consistency.
- Assemble the Cake: Once cooled, place one cake layer on a serving plate, spread frosting on top, and drizzle with caramel. Place the second layer on top and frost the entire cake. Garnish as desired.
Notes
- For a richer flavor, consider adding a pinch of cinnamon to the batter.
- This cake can be made a day ahead; simply store it covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350
- Sugar: 45g
- Fat: 18g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g