This Peanut Butter Banana Cake is flavor-loaded with rich peanut butter essence and plenty of banana flavor. It’s as if banana bread and a peanut butter sponge cake had a baby. It’s topped with a quick and easy, Southern-style caramel icing that beams with decadence. What a fun little treat this adorable, tasty snacking cake would be for nearly any occasion! Sooo easy to make and supremely moist!

slices of peanut butter banana cake with caramel icing on wood board

I remember when I first heard of a “snacking cake.” It seemed, to me, to be a socially acceptable term to describe a cake that you can indulge in without a reason for some sort of celebration. Ha! It’s a cake that’s perfect to snack on with a cup of coffee/tea, a bit lightweight, and super easy without much fuss. Sold! I love these types of cakes so much and I’ve added another one to the site that you’re gonna go crazy for, friends! This peanut butter banana cake is beyonddd…

Peanut Butter Banana Cake! 🥜🍌

The cake itself is laced with peanut butter and banana flavor and we all know that the combo of the two is a match made in heaven, yes? Yeah. This snacking cake is super moist and easy to make as well. To finish off this beauty, it gets topped with the most wildly delicious caramel icing that comes together so quickly. A special cake to enjoy as a quick little treat or a dessert to whip for entertaining and sharing with your loved ones! It’s sure to be a hit!

slice of peanut butter banana cake on plate with spoon

⇢ When it comes to cakes, I gotta toot my own horn. This zucchini cake is one of my favorites. Don’t let me forget this sticky toffee pudding– ain’t no words for it. Whew, this double chocolate bundt cake is a chocolate lover’s dream come true! And don’t get me started with my brown butter caramel cake! 🙌🏾

ingredients for peanut butter banana cake laid out on surface

Ingredients You’ll Need For This Snacking Cake:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Mashed banana: Ripe banana for the most robust, intense banana flavor just like when we’re making traditional banana bread.
  • Brown sugar: That molasses-laden sugar, nothing compares.
  • Egg: Just one for structure and lift.
  • Buttermilk: Ensures great moisture and a little flavorful tang.
  • Peanut butter: I recommend a commercial peanut butter like Jif or Skippy!
  • Oil: Another moisture helper, canola or vegetable oil works.
  • Vanilla: I swear by vanilla bean paste but vanilla extract is fine, too.
  • Flour: Classic all-purpose flour, check.
  • Baking powder + baking soda: Pantry staple leavening agents, boom.
  • Salt: A lil salt to help balance the peanut butter banana cake flavors.
  • & for the caramel icing: Butter, brown sugar, heavy cream, salt, and powdered sugar.

How To Make This Peanut Butter Banana Cake:

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Preheat the oven to 350°F. Spray an 8×8-inch square baking pan with nonstick cooking spray. Then line the pan with a piece of parchment paper that hangs over the edges, then set the baking pan aside. 
  2. In a large bowl, combine the mashed ripe banana, brown sugar, egg, buttermilk, peanut butter, oil, and vanilla essence. Whisk the wet ingredients well to thoroughly combine.
  3. Add the flour, baking powder, baking soda, and salt and whisk the cake batter together until just combined with no streaks of flour.
  4. Pour the batter into the prepared baking pan. Use an offset spatula to smooth the top if needed. 
  5. Bake the cake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 15 minutes. Then set the pan on a wire rack to continue cooling. Let the cake cool down completely before icing.
southern caramel icing in saucepan with whisk

Southern-Style Caramel Icing 😍

The icing for this peanut butter banana cake couldn’t be easier to whip up, y’all. If you’re familiar with traditional southern caramel cake icing, the icing here is very similar. The caramel icing comes together, quickly, on the stovetop.

Let’s take a look at how to make it:

  • In a saucepan over medium heat, melt the butter, brown sugar, and heavy cream. Bring the mixture to a gentle boil and cook for 2-3 minutes. Then remove the mixture from the heat and let cool for 3 minutes, stirring the mixture often to help it cool down a bit. Then whisk in the salt along with the powdered sugar until the icing is well combined and silky smooth.
  • Immediately spread the icing over the cooled cake- use the back of a spoon to create some swoops with the icing. Garnish with flaky salt, if desired.

The caramel icing will go onto the cake while it’s still spreadable, and then it will set on the cake beautifully and firm up. After that, slice this stunner into wedges and serve. Oh my goodness, this cake is divine! 😋

Tips + Tricks & Recipe Notes About This Peanut Butter Banana Cake

More information you might find helpful on this cake recipe:

  • Use ripe banana– As I mentioned earlier, for the most flavorfully, magically, banana-loaded cake, use mashed *ripe* banana…aka bananas that are well-spotted and dang near blackity-black black black, bwahahaha!
  • A note on peanut butter– Here’s the thing, I recommend a commercial type of peanut butter like the Jif or Skippy brand. The flavor and texture of natural peanut butter can sometimes be quite oily.
  • Caramel icing tip– Work with the icing quickly. Once lightly cooled, immediately spread the icing over the cooled cake. And because this caramel icing sets pretty fast, once it’s spread on the cake leave it be.
  • Gluten-free needs?– Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
  • Storing this cake– Keep this cake stored, covered, at room temperature on the counter for 3-4 days. Otherwise, keep the cake stored in the fridge for up to 1 week.
slices of peanut butter banana cake on parchment paper

Y’all are going to LOVE this Peanut Butter Banana Cake, I just know it. It’s the most perfect little cake to grub on. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

If you love desserts & treats:

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slices of peanut butter banana cake with caramel icing on wood board

Moist Peanut Butter Banana Cake with Caramel Icing

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  • Author: Quin Liburd
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 9 1x
  • Category: Desserts & Sweets
  • Method: Baking
  • Cuisine: American
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Description

This Peanut Butter Banana Cake is flavor-loaded with rich peanut butter essence and plenty of banana flavor. It’s as if banana bread and a peanut butter sponge cake had a baby. It’s topped with a quick and easy, Southern-style caramel icing that beams with decadence. What a fun little treat this adorable, tasty snacking cake would be for nearly any occasion! Sooo easy to make and supremely moist!


Ingredients

Scale

For the peanut butter banana cake:

  • 1 ½ cups mashed ripe banana (about 3 bananas)
  • ¾ cup packed dark brown sugar
  • 1 large egg
  • ½ cup buttermilk
  • ½ cup smooth peanut butter (like Jif or Skippy!)
  • ⅓ cup canola oil
  • 2 teaspoons vanilla essence (I use vanilla bean paste)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

For the caramel icing:

  • 4 tablespoons unsalted butter
  • ½ cup packed dark brown sugar
  • ¼ cup heavy whipping cream
  • Pinch of salt
  • 1 cup powdered sugar, sifted if lumpy
  • Flaky salt, for garnish- optional

Instructions

  1. Position a rack in the center of the oven and preheat the oven to 350°F. Spray an 8×8-inch square baking pan with nonstick cooking spray. Then line the pan with a piece of parchment paper that hangs over the edges, then set the baking pan aside. 
  2. In a large bowl, combine the mashed ripe banana, brown sugar, egg, buttermilk, peanut butter, oil, and vanilla essence. Whisk the wet ingredients well to thoroughly combine.
  3. Add the flour, baking powder, baking soda, and salt and whisk the cake batter together until just combined with no streaks of flour.
  4. Pour the batter into the prepared baking pan, and gently tap the pan on the counter to help release any air bubbles. Use an offset spatula to smooth the top if needed. 
  5. Bake the cake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 15 minutes. Then set the pan on a wire rack to continue cooling. Let the cake cool down completely before icing.
  6. For the caramel icing: In a small saucepan over medium heat, melt the butter, brown sugar, and heavy cream. Bring the mixture to a gentle boil and cook for 2-3 minutes. Then remove the mixture from heat and let cool for 3 minutes, stirring the mixture every so often to help it cool down a bit. Then whisk in the salt along with the powdered sugar until the icing is well combined and silky smooth.
  7. Immediately spread the icing over the cooled cake- I like to use the back of a spoon to create some swoops with the icing. Garnish the cake with flaky salt, if desired. Let the caramel icing set on the cake for at least 30 minutes before slicing. Then slice into wedges and serve. Enjoy!
  8. Storing: Keep this cake stored, covered, at room temperature on the counter for 3-4 days. Otherwise, keep the cake stored in the fridge for up to 1 week.

Notes

  1. Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
  2. Please read blog post in its entirety for more tips + tricks.

Recipe by: Quin Liburd- Butter Be Ready

Photography by: The Mindful Hapa