Banana-Nut Cake with Peanut Butter Frosting
Updated Sep 23, 2015
Banana and peanut butter come together in a homemade cake that feeds a crowd.
Banana-Nut Cake with Peanut Butter Frosting
- Prep Time 25 min
- Total 2 hr 25 min
- Servings 24
- Ingredients 14
Ingredients
Cake
- 2 1/3 cups Gold Medal™ all-purpose flour
- 1 2/3 cups granulated sugar
- 1 1/4 cups mashed ripe bananas (2 1/2 medium)
- 2/3 cup butter or margarine, softened
- 2/3 cup finely chopped nuts
- 2/3 cup buttermilk
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 3/4 teaspoon salt
- 3 eggs
Frosting
- 1/3 cup peanut butter
- 3 cups powdered sugar
- 1 1/2 teaspoons vanilla
- 1/4 to 1/3 cup milk
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Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Grease bottom and sides of 1 (13x9-inch) pan or 2 (9-inch) round cake pans with shortening; lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
-
Step2Bake 13x9-inch pan 45 to 50 minutes, round cake pans 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool round cakes 10 minutes before removing from pans to cooling racks. Cool completely, about 1 hour.
-
Step3In medium bowl, beat peanut butter and powdered sugar with spoon or electric mixer on low speed until blended. Add vanilla and 1/4 cup milk; beat until smooth and spreadable. If necessary, beat in more milk, a few drops at a time. Frost 13x9-inch cake, or fill and frost round cake layers with frosting.
Nutrition
280
Calories
10g
Total Fat
4g
Protein
43g
Total Carbohydrate
31g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 280
- Calories from Fat
- 90
- Total Fat
- 10g
- 16%
- Saturated Fat
- 4g
- 21%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 14%
- Sodium
- 230mg
- 10%
- Potassium
- 115mg
- 3%
- Total Carbohydrate
- 43g
- 14%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 31g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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