Banana Cake with Peanut Butter Cream Cheese Icing
This recipe uses all-purpose flour instead of cake flour, substituting cornstarch for the difference. The addition of milk chocolate chips to the icing is a delicious touch.
This recipe uses all-purpose flour instead of cake flour, substituting cornstarch for the difference. The addition of milk chocolate chips to the icing is a delicious touch.
- Carbohydrate 137.615694814862 g
- Cholesterol 182.38700003132 mg
- Fat 29.8104802337743 g
- Fiber 3.1169611374961 g
- Protein 14.8661776671062 g
- Saturated Fat 17.4427566295257 g
- Serving Size 1 1 Serving (272g)
- Sodium 3862.83469959895 mg
- Sugar 134.498733677366 g
- Trans Fat 2.63539155634266 g
- Calories 879 calories
Step-by-step
- Preheat oven to 350(F).
- In a separate bowl, combine flour, baking soda, and salt. Combine well with a wisk and set aside.
- Spray 9 x 13 pan (I used a glass pan, and did not adjust the temperature)., and set aside.
- Cream the butter and sugars together with a mixer until fluffy, about 3 minutes.
- Add eggs, one at a time, beating well each time.
- Add the bananas, sour cream, and vanilla just until combined.
- Fold the flour mixture into the butter mixture, in three additions, with a spatula just until blended.
- Pour the batter into the prepared pan.
- Bake for 45-50 minutes, or until the top in golden, and a toothpick inserted into the center comes out clean.
- Mix the cream cheese with a mixer until creamy, a minute or two.
- Add the butter and mix another minute.
- Add the peanut butter and salt and mix until combined.
- Slowly add the powdered sugar and mix on low until incorporated.
- Store in the fridge until ready to use.
- Sit out for 10 minutes before frosting your completely cooled cake.
Most home bakers ruin banana cakes by overmixing the batter after the flour goes in, which triggers gluten development and results in a dense, rubbery crumb. Achieving a tender structure requires deliberate restraint once the dry ingredients meet the wet components.
- Fold the dry mixture into the butter base in three distinct additions using a rubber spatula rather than an electric mixer.
- Ensure the butter and eggs are at precisely 70 degrees Fahrenheit before creaming to trap air effectively during the three-minute mixing window.
- Use a standard glass 9x13-inch baking pan without altering the oven temperature from 350 degrees Fahrenheit, noting that glass retains heat differently than dark metal.
- Allow the baked cake to drop completely to room temperature before applying the chilled peanut butter cream cheese icing, or the dairy fats will melt and slide off the surface.
- Serve small squares alongside unsweetened black drip coffee or an astringent Earl Grey tea to balance the high sugar content of the dessert.
Clean slices require a sharp chef knife wiped with a damp towel between cuts. Store frosted leftovers in an airtight container in the refrigerator for up to three days.
