A tropical take on a traditional banana bread recipe. This Peanut Butter Banana Cake topped with a cream cheese Passion Fruit Frosting is the perfect afternoon treat.

peanut butter banana cake with passion fruit cream cheese frosting

You’re going to love this recipe! It’s a classic PB&J snack turned tropical sheet cake with the perfect balance of sweet & tart. The peanut butter banana bread is super soft and a bit moist, with a nutty flavor of course.

The passion fruit cream cheese frosting is sweet, tart and creamy, bringing a perfect balance of flavors.

What is Passion Fruit?

Passion fruit is native to Brazil, Paraguay and Argentina, but can be found throughout South America and some parts of the US. It has a sweet and tart flavor and can be found year round in California, but being a tropical fruit, they are more abundant in the early summer through winter.

It is most ripe when it’s wrinkly and is purple-red or purple-yellow in color.

slice of banana cake with passion fruit frosting

How to Store and Freeze Banana Cake

To store fresh banana cake (without frosting), place in an airtight container on the counter for up to 4 days. Do not refrigerate, it’ll get super dry.

To freeze, wrap sliced banana cake (without frosting) in parchment paper and place in a ziplock bag. Consume within a month.

To thaw, remove from ziplock bag and place on counter. It should thaw in less than an hour. Warm up in the oven before serving for 2-3 minutes at 350ºF. Enjoy!

How to Store Passion Fruit Frosting

Frosting is best the day it’s made. It can be refrigerated in an airtight container for up to 1 day. Return to room temperature before serving.

sliced peanut butter banana bread with passion fruit frosting

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Peanut Butter Banana Cake with Passion Fruit Frosting

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Author: Rosana Machiela
Total Time: 40 minutes
Yield: 12-16 servings

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Description

A tropical take on a traditional banana bread recipe. This Peanut Butter Banana Cake topped with Passion Fruit Frosting is the perfect afternoon treat.

Ingredients

For the Peanut Butter Banana Cake:

2 cups all purpose flour, or 1:1 gluten free flour
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
4 ripe bananas, about 2 cups, mashed
2 large eggs
1 tsp vanilla extract
1/3 cup natural, creamy peanut butter

For the Passion Fruit Frosting:

16 oz cream cheese (brick style, not spreadable), softened
3 tbsp unsalted butter, softened
2 cups powdered sugar, sifted
1/4 cup fresh passion fruit juice, plus pulp for decorating

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Instructions

For the Peanut Butter Banana Cake:

Preheat the oven to 350ºF. Lightly grease a 10-inch skillet with butter or cooking spray.
In a large bowl, combine the flour, baking soda and salt.
In the bowl of a stand mixer with the paddle attachment (or hand held mixer), beat the butter, light brown sugar and sugar until soft and creamy.
Add in eggs, mashed bananas, vanilla and almond butter, mixing on low.
Add the wet mixture to the dry ingredients and mix using a spatula until fully incorporated. Fold in chocolate chips. Transfer to prepared skillet.
Bake for 25-30 minutes, until toothpick inserted in the center comes out mostly clean.

For the Passion Fruit Frosting:

In the bowl of a stand mixer with the paddle attachment, on medium speed, beat all ingredients until soft and creamy, about 4 minutes.
When ready to serve, spread over cooled banana cake using the back of a spoon or an angled spatula. Drizzle with passion fruit pulp.