Peanut Butter Banana Cake

Surely I am not the only one who seems to always have brown bananas on the counter just begging to be used.  It seems like every few weeks I am whipping up something to use them up.

I thought that I surely had enough brown banana uses…banana bread, banana muffins, banana pancakes, banana smoothies…

That was, until I tried this banana cake with peanut butter icing!

I mean, just look at this cake. It is so moist and banana-y and delicious! Then there is that awesome peanut butter frosting.  Don’t even get me started on that…

Wow. This cake is just seriously awesome.

It is for sure my new favorite way to use up those bananas.  If you are like me and have a few on the counter, wait no more, go and whip this cake up.  I promise you will not be sorry.

Ingredients:
Cake
1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas (2 to 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup 2% milk

Frosting
1/3 cup creamy peanut butter
1/3 cup 2% milk
1-1/2 teaspoons vanilla extract
3 cups confectioners’ sugar

Directions:
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating well after each addition.

Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a small bowl, beat the peanut butter, milk and vanilla until blended; gradually beat in confectioners’ sugar until smooth. Spread over cake.

Yield: 12-15 servings.

Recipe Source