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.
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.
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.
For more banana bread recipes, check out my:
- Almond Butter Skillet Banana Bread
- Nutella Banana Bread
- Cinnamon Swirl Brown Butter Banana Bread
- Healthy Skillet Chocolate Banana Bread (gluten and dairy free)
- Tahini Espresso Banana Bread
If you make this recipe please rate and leave a comment. Share your bakes with me using #yogaofcooking so I can share with our community!Print