Light and Fluffy Peanut Butter Banana Layer Cake
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Light and Fluffy Peanut Butter Banana Layer Cake

A light and fluffy peanut butter and banana layer cake. Peanut butter and banana sponge filled and covered with a light and creamy peanut butter cream cheese frosting.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Cake
Cuisine: British
Servings: 8 -10 slices
Author: Emma

Ingredients

  • For the cake
  • 125 grams unsalted butter 1 stick & 1 tablespoon
  • 250 grams light brown sugar 1 & 1/8 cup
  • 125 grams smooth peanut butter 1/2 cup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 medium sized ripe bananas - mashed
  • 120 millilitres buttermilk 1/2 cup
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 290 grams plain / all purpose flour 2 & 1/4 cups
  • For the frosting
  • 212 grams unsalted butter 1 cup
  • 65 grams smooth peanut butter 1/4 cup
  • 400 grams icing sugar 3 cups
  • 155 grams full fat cream cheese 3/4 cup
  • 50 grams peanut butter or chocolate chips 1/4 cup

Instructions

  • Preheat your oven to 190C/375F/Gas mark 5 and either line or lightly grease two 8inch round tins that are at least 2 inches deep and place to one side.
  • Cream the butter, sugar and peanut butter together until they are light and fluffy. About 2-3 minutes if you are using a stand or electric mixer.
  • Then add the eggs one at a time beating in-between each addition then add in the vanilla extract, mashed bananas and buttermilk. Mix until everything is well combined about another minute.
  • Sieve in the baking soda, baking powder, salt and flour.
  • Then gently fold in the dry ingredients into the batter.
  • Divide the batter equally between the two tins and gently spread it out in the tin so it is level. Then pop the tins in the middle of your oven.
  • After 25 minutes you need to reduce the temperature of your oven to 170C / 325F / Gas mark 3 and bake your cake for a further 10 minutes.
  • After this 10 minutes check you cake for doneness, it should just be starting to pull away from the sides of your tins be a light golden colour and be firm to the touch. If you have a pick press it into the middle and it should come out clean. If it doesn't pass these tests give your cake a further few minutes and test again.
  • Take the cakes out of the oven and let them rest in their tins for 5 minutes then transfer them to a wire rack to fully cool down.
  • Once the cakes are fully cooled down its time to make the frosting.
  • Using an electric mixer or stand mixer beat the butter until it is light and fluffy, this will be about 5-7 minutes.
  • Mix in the peanut butter and beat for another minute or two until it is well mixed into the butter.
  • Turn your mixer off and pour in half of the icing sugar, on a low speed start to mix it in. When its fully combined repeat with the remaining icing sugar.
  • Add in the cream cheese and beat on a medium speed for a minute until it is well mixed in.
  • Your cake is now ready to decorate.
  • Put half of your frosting on top of one of your cakes and gently spread it out over the sponge but keep it a few centimetres from the edges and then sandwich it together with the other half.
  • Then place the remaining frosting on the top of the cakes and gently work in over the top and down the side of the sponges until everything is fully covered.
  • If using sprinkle your peanut butter chips or chocolate chips over the top.
  • Slice and serve.
  • Kept in an airtight tin in cool temperatures this cake will last 4 days.