Chocolate Banana Cake with Peanut Butter Cream Cheese Frosting

Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Inspired by Elvis's famous peanut butter banana sandwich, I took this to the next level by incorporating the flavors into a moist and simple cake. But who can have a cake without frosting? Not me! A creamy peanut butter cream cheese frosting tops this off and makes it my one-of-a-kind cake filled with four favorite flavors. I think Elvis would be proud!

By CaSaundraLeigh

Gallery

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 30 mins
Servings:
8
Yield:
1 8-inch layer cake
Nutrition Info
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Frosting:

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch baking pans with cooking spray.

    Advertisement

  • Combine all-purpose flour, white sugar, whole wheat flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.

  • Stir mashed bananas, buttermilk, egg whites, applesauce, egg, and 1 teaspoon vanilla extract together in a separate bowl. Add gradually to the flour mixture, mixing until batter is just combined.

  • Divide batter evenly between the prepared cake pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 30 minutes.

  • Combine cream cheese, peanut butter, confectioners' sugar, and 1 teaspoon vanilla extract in a large bowl; beat with an electric mixer until frosting is creamy.

  • Run a rubber spatula around the edges of the cooled cakes. Grease a baking sheet lightly with cooking spray. Invert cake pans onto the baking sheet; tap bottoms lightly to release cakes.

  • Spread frosting onto the cake layers. Stack layers; frost top and sides. Cut into 8 slices. Garnish with banana slices.

Nutrition Facts

Per Serving:
427 calories; protein 11.9g 24% DV; carbohydrates 63.8g 21% DV; fat 15.6g 24% DV; cholesterol 55mg 18% DV; sodium 526.1mg 21% DV. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

bwrolerson
Rating: 5 stars
10/29/2018
I doubled the frosting so it would cover the whole cake. Read More

Most helpful critical review

Bibi
Rating: 2 stars
05/15/2020
I had several concerns about this recipe, number one being the method. This recipe uses more of a quick bread method, than a cake method. I also questioned adding whole wheat flour to a cake, and using applesauce, instead of oil or butter. However, I put my concerns aside and followed the instructions and ingredients, to a "T". My only change was to cool the layers in the pans on a rack about 10 minutes, then turn the layers out onto the rack to cool completely. Next, on to the frosting: I used a traditional method for frosting, placing one layer on the cake stand, frost the layer, stack the next layer, then frost the top and sides. However, when I looked at the proportions of ingredients for the frosting, I had to part company with the submitter, because I knew the recommended amounts would never stretch to cover a 2 layer cake. So, I used 8 oz. cream cheese, 1/2 cup peanut butter, 1 tsp. vanilla, 1 pound of confectioner's sugar, and 2 Tablespoons milk, and a pinch of salt, creamed together with an electric mixer. This yielded enough frosting to do the cake. The finished results were not really pleasing, and for the time and trouble of baking from scratch, I want a stellar recipe. I could barely detect any chocolate flavor, and the cake was heavy and dense. In a household of 3, I would expect to have cake leftover, so I did not use the sliced bananas on the top, choosing instead to garnish the plates. Read More
Helpful
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Bibi
Rating: 2 stars
05/15/2020
I had several concerns about this recipe, number one being the method. This recipe uses more of a quick bread method, than a cake method. I also questioned adding whole wheat flour to a cake, and using applesauce, instead of oil or butter. However, I put my concerns aside and followed the instructions and ingredients, to a "T". My only change was to cool the layers in the pans on a rack about 10 minutes, then turn the layers out onto the rack to cool completely. Next, on to the frosting: I used a traditional method for frosting, placing one layer on the cake stand, frost the layer, stack the next layer, then frost the top and sides. However, when I looked at the proportions of ingredients for the frosting, I had to part company with the submitter, because I knew the recommended amounts would never stretch to cover a 2 layer cake. So, I used 8 oz. cream cheese, 1/2 cup peanut butter, 1 tsp. vanilla, 1 pound of confectioner's sugar, and 2 Tablespoons milk, and a pinch of salt, creamed together with an electric mixer. This yielded enough frosting to do the cake. The finished results were not really pleasing, and for the time and trouble of baking from scratch, I want a stellar recipe. I could barely detect any chocolate flavor, and the cake was heavy and dense. In a household of 3, I would expect to have cake leftover, so I did not use the sliced bananas on the top, choosing instead to garnish the plates. Read More
Helpful
(1)
bwrolerson
Rating: 5 stars
10/29/2018
I doubled the frosting so it would cover the whole cake. Read More
Advertisement
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 12/04/2020