Hannah’s Banana Butter Cake

Today, I have another cakey treat. Honestly, I wasn’t quite sure this would turn out great, but let me tell you, it’s pretty darn delicious. It is a banana cake with a peanut butter cream cheese frosting. If you are allergic to nuts, keep in mind that you can use any nut-free “peanut butter” to alter this recipe.


Hannah’s Banana Butter Cake

Cake Ingredients:

1 stick butter
2 cups sugar
2 eggs
2 tsp vanilla
3 medium sized bananas
2 1/4 cups flour
1/2 tsp salt
1 tsp baking soda
3/4 cup milk

1.) Preheat oven to 350 degrees F.
2.) Cream the butter and sugar together. Add the vanilla and eggs, one at a time.

3.) Gradually slice the bananas into the mixture. Once all three have been added, mix on high until mostly smooth. Some small chunks are okay.
4.) Gradually add in the dry ingredients. When thoroughly mixed, slowly pour in the milk while the mixer is still running.
5.) Divide into two greased and floured 9 inch round pans. Bake for 29-31 minutes, or until a toothpick comes out clean.
6.) Cool on wire racks. Once the layers are completely cooled, the cake can be frosted and refrigerated, if you are into cold cake, like I am.

Frosting Ingredients:

1 stick butter
1/3 cup cream cheese
1 cup peanut butter
2/3 cup sugar
dash of salt

1.) Cream the butter and cream cheese together.

2.) Add in remaining ingredients and mix on high for approximately 8 minutes.

3.) Frost and enjoy!

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