The Pioneer Woman Tasty Kitchen
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Peanut Butter and Banana Cake with Peanut Butter Honey Frosting

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Prep:

Cook:

Level: Easy

System:

12

Description

It’s only right that this moist and delicious peanut butter and banana cake should be topped with peanut butter and honey frosting!

Ingredients

  • FOR THE CAKE:
  • 2-¼ cups All-purpose Flour
  • ½ teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • ½ cups Butter, Softened At Room Temperature
  • ½ cups Creamy Peanut Butter
  • 1-½ cup Sugar
  • 1 cup Mashed Ripe Bananas (for 1 Cup You'll Need About 3 Bananas)
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • ¾ cups Buttermilk
  • Butter And Flour For Greasing The Pan
  • FOR THE FROSTING:
  • 2 Tablespoons Butter, Softened At Room Temperature
  • ⅓ cups Creamy Peanut Butter
  • 6 Tablespoons Honey
  • 1-½ cup Powdered Sugar
  • 1 Tablespoon Milk

Preparation

For the cake:
1. Preheat oven to 350 F.
2. Grease and flour a 9 x 13 x 2 inch baking dish.
3. In a medium bowl stir together the flour, baking powder, baking soda and salt. Set the dry ingredients to the side.
4. In a large bowl cream together the butter, peanut butter and sugar until light and fluffy. A handheld mixer is good for this.
5. Mix in the mashed bananas.
6. Add in the eggs and vanilla. Mix well.
7. Add all of the dry ingredients and the buttermilk at once. Mix just until combined.
8. Pour the batter into the prepared pan and bake for 35 to 40 minutes or until a skewer inserted in the center comes out clean.
9. Allow the cake to cool completely then frost.

*Note, if you do not have buttermilk, combine a scant ¾ cup of milk with 1 ½ teaspoons of white vinegar and allow it to sit for about 5 minutes.

For the frosting:
1. In a medium bowl cream together the butter, peanut butter and the honey with a handheld mixer.
2. Add the powdered sugar and milk. Mix until well combined.

*Note: Because of the honey, the frosting will not be fluffy; it’s more like a thick glaze.

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