Moist Peanut Butter Banana Cake with Caramel Icing
A delightful and simple dessert featuring the natural sweetness of ripe bananas and rich peanut butter, topped with a creamy caramel icing.
Ingredients
Cake Ingredients
- 1.5 cups mashed ripe banana (about 3 bananas) Adds moisture and natural sweetness
- 0.75 cups packed dark brown sugar Provides deep flavor and moisture
- 1 large egg Binds ingredients and adds richness
- 0.5 cups buttermilk Contributes moisture and tenderness
- 0.5 cups smooth peanut butter Enhances flavor and adds moisture
- 0.33 cups canola oil Helps keep the cake moist
- 2 teaspoons vanilla essence Adds aromatic flavor
- 1.5 cups all-purpose flour Provides structure
- 1 teaspoon baking powder Helps the cake rise
- 0.5 teaspoon baking soda Provides leavening
- 0.5 teaspoon kosher salt Balances sweetness
Caramel Icing Ingredients
- 4 tablespoons unsalted butter Adds richness
- 0.5 cups packed dark brown sugar For icing, adds depth of flavor
- 0.25 cups heavy whipping cream Contributes to creaminess in the icing
- 1 pinch salt For icing, enhances flavor
- 1 cup powdered sugar, sifted For sweetness and texture in icing
- Flaky salt, for garnish (optional) Adds a touch of flavor contrast
Instructions
Preparation
- Preheat your oven to a suitable temperature for baking and grease your baking pan lightly.
- In a mixing bowl, combine the mashed bananas and dark brown sugar until well mixed.
- Add the egg to the banana mixture and whisk until fully incorporated.
- Pour in the buttermilk, peanut butter, canola oil, and vanilla essence. Mix until everything is blended well.
- In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and kosher salt.
- Gradually fold the dry mixture into the wet ingredients using a rubber spatula, being careful not to overmix.
Baking
- Transfer the batter into the prepared baking pan and ensure it is spread evenly.
- Bake in the preheated oven until golden brown and a toothpick inserted comes out clean.
Making the Icing
- In a saucepan, melt the unsalted butter with the dark brown sugar and heavy cream over medium heat, stirring gently.
- Remove from heat and blend in the sifted powdered sugar and a pinch of salt, whisking until smooth.
Assembly
- Once the cake has cooled, pour the icing over the cake and spread evenly.
- Sprinkle flaky salt over the icing if desired.
Notes
Ensure bananas are very ripe for maximum sweetness and moisture. Avoid overmixing to keep the cake light. Let the cake cool completely before icing.