Peanut Butter Chocolate Banana Cake

19 Mar

March 19th, 2015

I often buy too many bananas and they ripen quicker than I can finish them and I absolutely hate tossing them out. So what better way to use overly ripe bananas? Use them to make banana cake!

My buttercream of choice was peanut butter flavored since I sometimes eat my bananas with peanut butter. To top that off, I drizzled some Kona chocolate sauce for a full flavor explosion.

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Banana Cake

1 ½ C sugar
4 oz butter
2 eggs
¼ tsp vanilla extract
8 oz sour cream
3 bananas, mashed
2 C AP flour
1 tsp salt
1 tsp baking soda 

Y= Four 6-in layers


  1. Cream together sugar and butter until light and fluffy.
  2. Add the eggs and vanilla.
  3. Add the sour cream. Scrape down the sides of the bowl.
  4. Add the mashed bananas.
  5. Combine flour, salt and baking soda together.
  6. Add the dries into the wet ingredients in three additions, scraping in between each addition.
  7. Divide batter into prepared cake pans.
  8. Bake at 330F for 40-50 minutes, or until cake is done.


Peanut Butter Buttercream
3/4 C egg whites (I used carton egg whites)
9 oz sugar
1 lb softened butter
2 tsp vanilla extract
⅛ C – ¼ C creamy peanut butter

Note: this is more than enough buttercream to frost a 4 layer cake. I just saved the extra for future use.


  1. Whisk together sugar and egg whites in a mixer bowl.
  2. Place bowl over a pot of simmering hot water.
  3. Using a hand whisk, constantly whisk the sugar-egg mixture until sugar is completely dissolved. The mixture should be warm to touch, but not burning hot on the finger.
  4. Transfer the mixer bowl to the mixer. Using the whisk attachment, whisk on medium speed until mixture is cooled. Continue to whisk until the mixture becomes meringue-like.
  5. Once the meringue is cool enough, add the softened butter, a few pieces at a time. Allow the butter to mix in before adding the next few pieces.
  6. Once the butter is all in, whisk on high speed for a few seconds. Scrape sides down if necessary.
  7. Add peanut butter, a little at a time, until desired flavor is reached.

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To assemble the cake:

  1. Divide cakes, lengthwise, into even layers.
  2. Spread buttercream on the first layer.
  3. Add the second layer and repeat with the buttercream. Repeat with other layers.
  4. Apply a thin crumb coat to the cake. Refrigerate to set the crumb coat.
  5. Apply a final coat to the cake.
  6. Decorate as desired.


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