Peanut Butter Banana Cake with Passion Fruit Frosting
A tropical take on a traditional banana bread recipe. This Peanut Butter Banana Cake topped with Passion Fruit Frosting is the perfect afternoon treat.
Servings 12 -16 servings
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
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.
Notes
Recipe idea inspired by Martha Stewart.