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Lawrence D. Smith

Moist Banana Bread Cake

A moist, tender banana cake baked in a round pan and paired with fluffy peanut butter whipped cream.
Optional crunchy garnishes add extra texture and peanut flavor, making it suitable for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • ¾ cup mashed ripe bananas from about 2 large bananas
  • 2 tablespoons white vinegar
  • 6 tablespoons unsalted butter at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1½ teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup whole milk
For the Peanut Butter Whipped Cream
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 3 tablespoons creamy peanut butter
For Garnish
  • Crumbled peanut butter cookies such as Nutter Butters
  • Peanut granola
  • Chopped honey-roasted peanuts

Equipment

  • 9-inch springform pan
  • Parchment paper
  • Small mixing bowl
  • Stand mixer or large mixing bowl
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Toothpick or cake tester
  • Wire cooling rack

Method
 

  1. Prepare the Pan: Preheat the oven to 275°F. Lightly grease a 9-inch springform pan, then line the bottom with a sheet of parchment paper.
  2. Combine the Bananas: Place the mashed ripe bananas and white vinegar in a small bowl and stir them together.
  3. Cream the Butter: In the bowl of a stand mixer or a large mixing bowl, beat the room-temperature butter and sugar on medium speed until pale, about 2 minutes.
  4. Add the Egg: Add the egg and vanilla extract to the butter mixture. Beat on low speed just until combined.
  5. Begin the Batter: Add half of the flour along with the baking soda and salt. Stir on low speed until the ingredients are almost incorporated.
  6. Add the Milk: Pour in half of the whole milk and stir until combined.
  7. Finish the Batter: Add the remaining flour and milk, incorporating them in the same way. Stir only until the ingredients are combined, taking care not to overmix.
  8. Fold in the Bananas: Gently fold the banana-and-vinegar mixture into the batter until evenly incorporated.
  9. Fill the Pan: Transfer the batter to the prepared springform pan and spread it into the pan.
  10. Bake the Cake: Place the pan in the preheated 275°F oven and bake for about 1 hour, or until a toothpick inserted into the cake comes out clean.
  11. Cool Completely: Allow the cake to cool completely before adding the whipped cream.
  12. Make the Whipped Cream: Place the heavy whipping cream, powdered sugar, and creamy peanut butter in a large bowl or the bowl of a stand mixer.
    Whip on medium speed until the mixture becomes fluffy and reaches medium peaks.
  13. Top or Serve: If serving the entire cake at once, spread the peanut butter whipped cream over the cooled cake and garnish as desired.
    Otherwise, cut individual slices and serve each one with whipped cream as needed.
  14. Store for Best Quality: The cake is best eaten within 2 days.

Notes

  • Use ripe bananas for the best banana flavor and the moist texture intended for this cake.
  • The recipe uses about 2 large bananas to produce ¾ cup mashed banana.
  • Keep the butter at room temperature before creaming it with the sugar.
  • Add the flour and milk in two portions and avoid overmixing once the ingredients are nearly combined.
  • Let the cake cool completely before adding the peanut butter whipped cream.
  • Extra peanut butter can be added to the whipped cream for a more pronounced peanut butter flavor.
  • If the whole cake will not be served at once, slice individual portions and add whipped cream as they are served.
  • The cake is best eaten within 2 days.
  • Crumbled peanut butter cookies, peanut granola, or chopped honey-roasted peanuts can be used as optional garnishes.