BANANA CUPCAKES WITH PEANUT BUTTER FROSTING
If you're in a banana and peanut butter mood, these are the perfect cupcakes to have! Both flavors balance perfectly, one doesn't overpower the other. Also a great way to use saved frozen bananas. Recipe works well doubled.
Provided by Mia
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
- Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Mash bananas with a fork in another medium bowl until smooth. Mix sour cream and vanilla extract into bananas.
- Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 2 batches, alternating with banana mixture, beating batter briefly after each addition until just blended. Scoop batter into the prepared muffin cups, adding about a generous 1/4 cup in each.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
- Meanwhile, sift powdered sugar into a large bowl. Add cream cheese, butter, and peanut butter; beat with an electric mixer until smooth. Spread or pipe frosting onto the cooled cupcakes.
Nutrition Facts : Calories 470.4 calories, Carbohydrate 45.9 g, Cholesterol 97.9 mg, Fat 29.8 g, Fiber 1.5 g, Protein 6.7 g, SaturatedFat 17.6 g, Sodium 278.7 mg, Sugar 31.4 g
BANANA CAKE WITH PEANUT BUTTER FROSTING
Ohh peanut butter and banana...in a CAKE! YUMMY! Another one of those grocery store recipe cookbook finds!
Provided by Shae2138
Categories Dessert
Time 1h10m
Yield 1 bundt cake
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Grease and flour a bundt pan.
- In large bowl, combine all cake ingredients, beat on low speed until moistened, then beat 2 minutes at medium speed.
- Pour batter into greased/floured pan.
- Bake cake at 350 degrees F for 45-55 minutes, or until toothpick comes out clean.
- (Cake will be moist on top.) Cool in pan 10 minutes.
- Remove from pan and cool for 45 minutes, or until completely cooled.
- Microwave frosting on high for 25-35 seconds, or until thin consistency.
- Immediately stir in peanut butter.
- Drizzle warm frosting over cake.
PEANUT BUTTER AND BANANA FROSTING
Better than a peanut butter and banana sandwich! Use with a yellow cake.
Provided by Stephanie
Categories Desserts Frostings and Icings
Yield 10
Number Of Ingredients 8
Steps:
- Combine margarine, shortening, peanut butter, milk, vanilla, and butter flavoring. Add confectioners' sugar and beat until creamy. Add more milk, if needed, 1 teaspoon at a time.
- Spread icing over one layer of a yellow cake. Slice bananas on top. Place second layer on top and frost top and sides.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 56.3 g, Cholesterol 1.5 mg, Fat 32.7 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 7.1 g, Sodium 229.7 mg, Sugar 50.4 g
BANANA LAYER CAKE WITH FLUFFY PEANUT BUTTER FROSTING
This bakery-inspired Banana Layer Cake recipe is simple and basic, making it perfect for beginning bakers!
Provided by Chrissie
Categories Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour two 8" round cake pans and set them aside.
- To a large bowl add the mashed bananas, the buttermilk, and the eggs, and whisk them together until they're combined. Stir in the canola oil and then the sugar.
- Add the flour, baking powder, baking soda and sea salt to a separate bowl and whisk until combined. Add the dry ingredients into the banana mixture and fold them together with a rubber spatula just until no more streaks of flour remain. Do not over-mix or you'll create too many air bubbles in your batter which causes a problem called tunnelling (if you can see long, gaping holes in your baked cake, it means you have over-mixed!).
- Divide the batter evenly between the two prepared cake pans and bake at 350 degrees Fahrenheit for about 30-35 minutes or until a toothpick inserted into the middle of one of the cakes comes out clean.
- Let the cakes cool in their pans for about 5 minutes and then gently turn them out upside down onto wire racks to cool.
- While the cakes are cooling, begin to prepare the frosting by whipping the butter and the peanut butter on high speed until they're well combined and nice and fluffy.
- Add the powdered sugar about a cup at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl periodically so that all the powdered sugar gets into the frosting.
- Add the whole milk one tablespoon at a time, whipping well after each addition. Continue whipping until the frosting reaches a gorgeous light and fluffy texture that's perfectly spreadable. You may need to add slightly less or slightly more milk depending on what kind of butter and/or peanut butter you use, so it's a good idea to watch closely as you're whipping to ensure you create frosting with a spreadable texture.
- Once the cake has cooled, cut each layer in half horizontally using a sharp serrated knife, making sure to turn the cake layer as you cut to create layers as even as possible. If cutting cake layers freaks you out, I guarantee this cake will taste just as amazing as a two-layer cake, so feel free to skip this part altogether!
- Frost the cake, making sure to spread a nice thick, even layer of frosting between each of the layers. When making layer cakes I like to add my layers upside down so the flat end is facing upward. This creates a more even top and helps the cake stay straight.
- Frost the top and sides of the cake, creating a simple swirl pattern if you wish.
- Add the crushed peanuts to the top of the banana layer cake and press them into the frosting just slightly with your palm.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 116 g, Protein 14 g, Fat 42 g, SaturatedFat 13 g, Cholesterol 70 mg, Sodium 532 mg, Fiber 3 g, Sugar 84 g, Calories 878 kcal
PEANUT BUTTER BANANA CAKE
This peanut butter banana cake has a delicious cream cheese peanut butter frosting, and the generous sprinkle of mini chocolate chips takes it over the top!
Provided by Giada De Laurentiis
Categories Dessert
Time 1h15m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Lightly brush the inside of 2 - 9 inch round baking dishes with coconut oil and line the bottom with parchment paper.
- In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the eggs and whisk until smooth. Whisk in the coconut oil, yogurt, peanut butter, sugar, salt and vanilla until smooth and incorporated. Add the flour, baking soda and baking powder. Use a rubber spatula to stir until combined being careful not to over mix.
- Divide the batter among the 2 prepared pans and bake for 25 to 30 minutes or until firm to the touch and a toothpick inserted in the center comes out only a few crumbs. Allow to cool for 30 minutes in the pan. Unmold the cakes and allow them to cool completely on a wire rack.
- In a medium bowl combine the cream cheese, butter, peanut butter and salt. Using a hand held mixer, beat on medium speed until light and fluffy. Add the powdered sugar and slowly beat again, increasing the speed as the sugar gets incorporated.
- Place one of the cooled cakes, top side down, on a serving plate. Place 1/3 of the frosting on the cake. Using an offset spatula, spread the frosting almost to the edge of the cake. Place the other layer, top side down, on the frosting. Dollop the remaining frosting in the center of the top layer. Using the offset spatula, slowly work the frosting over the top and down the sides of the cake until the cake is evenly covered. Sprinkle the top with the mini chips. Refrigerate for at least 2 hours before slicing and serving.
Nutrition Facts : ServingSize 10, Calories 673
PEANUT BUTTER BANANA MUFFINS
If you like peanut butter and banana together, these muffins are for you.
Provided by ADDO
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 28m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.
- In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins.
- Bake in preheated oven for 18 minutes, until golden brown. Serve warm.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 27.1 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 1.8 g, Protein 6 g, SaturatedFat 3.2 g, Sodium 164.1 mg, Sugar 11.4 g
BANANA PEANUT BUTTER BREAD
Quick, easy and very yummy too. Good for breakfast or snacking.
Provided by CORWYNN DARKHOLME
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h25m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
- In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan.
- Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 32.1 g, Cholesterol 41.1 mg, Fat 13.9 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 5.1 g, Sodium 179.2 mg, Sugar 16.2 g
BANANA CUPCAKES WITH CHOCOLATE PEANUT BUTTER FROSTING
The ultimate trio of your favorite flavors! Super-moist banana chocolate chip cupcakes topped with milk chocolate and peanut butter swirled frosting.
Provided by Sally
Categories Cupcakes
Time 3h50m
Number Of Ingredients 23
Steps:
- Preheat oven to 350°F (177°C). Line two 12-count muffin pans with 18 cupcake liners. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed until creamed. About 2-3 minutes. With the mixer running on low speed, add the eggs, one at a time, beating well after each addition. Add the mashed bananas and vanilla, beating on low speed for about 1 minute.
- Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. Add the milk and stir until combined. The batter will be lumpy. Fold in the chocolate chips.
- Spoon the batter evenly into 18 cupcake liners. Fill the unused cups one-third full with water to prevent warping. Bake each batch for 17-19 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Allow to cool completely before frosting.
- Sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.
- With a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter and butter on medium speed until creamy and completely smooth - about 3 minutes. Add the confectioners' sugar and vanilla. Mix on medium until combined. Add the cream and mix on high until creamy, at least 2 minutes. Add a pinch of salt if frosting is too sweet.
- Frost cooled cupcakes with a knife or with a piping bag/tip. If you'd like to just make 1 kind of frosting and not both, make sure you double the frosting recipe of your choice to make sure there is enough for all cupcakes. To swirl the two frostings like I did, here is how I made the swirl frosting. There may be leftover frosting depending how much you use on each cupcake. Decorate with banana slices and/or more chocolate chips if desired. Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.
PEANUT BUTTER BANANA CAKE
I've had this well-worm recipe for as long as I've been married. I often make it for potluck functions. The ladies love it, but the heavy texture is a real favorite with men.-Lee Deneau, Lansing, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating well after each addition. , Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat peanut butter, milk and vanilla until blended; gradually beat in confectioners' sugar until smooth. Spread over cake.
Nutrition Facts : Calories 352 calories, Fat 10g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 241mg sodium, Carbohydrate 62g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.
BANANA CUPCAKES WITH PEANUT BUTTER FROSTING
A classic combination in an adorable little package. The cupcakes, which are reminiscent of banana bread, would be a great breakfast treat (with or without the frosting).
Provided by Matt Lewis
Categories Cake Mixer Egg Breakfast Dessert Bake Kid-Friendly Cream Cheese Banana Peanut Birthday Party Sour Cream Peanut Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12
Number Of Ingredients 18
Steps:
- For cupcakes:
- Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
- Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
- Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
- For frosting:
- Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
PEANUT BUTTER BANANA BREAD W/CHOCOLATE CHIPS AND PB FROSTING
I found this on line and It's moist and delicious and doesn't even need a smear of butter!
Provided by Bonnie G 2
Categories Dessert
Time 1h30m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees.
- In medium bowl, combine first 4 ingredients until well mixed. Set aside.
- In large mixer bowl, add bananas squishing into bowl with hands. Consistency preferred is medium lumps but not fully mashed. Add milk, peanut butter, sugars, egg, oil, and vanilla. Beat until mixed. Scrape sides and bottom of bowl.
- Slowly beat in flour mixture until just combined and all is moist. Mix in mini chocolate chips.
- Grease bottoms only of two 8″ x 4″ loaf pans.
- Pour batter into pans dividing evenly. Pop into the oven and bake for 55-60 minutes or until tests done.
- Let cool in pans 10 minutes. Loosen edges all the way around with a knife, and turn out onto a cooling rack to fully cool.
- When cooled completely, tightly wrap in plastic wrap and chill overnight in fridge.
- The next day, make the icing.
- Melt peanut butter and butter in saucepan, remove from heat and stir in powdered sugar, milk and vanilla.
- Spread over loaves and garnish with chopped peanuts and more mini chocolate chips.
Nutrition Facts : Calories 234, Fat 10.6, SaturatedFat 3.5, Cholesterol 11.8, Sodium 183.5, Carbohydrate 32.2, Fiber 1.5, Sugar 19.1, Protein 4.9
PEANUT BUTTER-OREO FROSTING
As far as I'm concerned, the richer desserts are, the better--and I know that I'm not alone;) I took my favorite peanut butter frosting recipe and added my favorite packaged cookie--Double Stuffed Oreos. This is a KNOCK-OUT frosting; super rich, creamy, and sweet. Spread on butter cookies, chocolate cookies, peanut butter cookies, sugar cookies, banana cookies, blondies, brownies, all kinds of cakes--whatever you fancy. Instead of Oreos, add in your favorite crushed candy bars (I bet Heath bars, Snickers bars, and Butterfinger bars would be heart-stopping!!!) You're the artist:)
Provided by JamesDeansGirl
Categories Dessert
Time 12m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a small bowl, cream together the peanut butter, butter, and cream cheese with an electric mixer on medium-low speed until smooth and light.
- Blend in the vanilla.
- Beat in the sugar, a little at a time (about 1/4 cup each time), until smooth and of desired spreading consistency.
- Gently fold in the Oreos.
- Use frosting as desired.
Nutrition Facts : Calories 1476.7, Fat 97.5, SaturatedFat 38.6, Cholesterol 122.9, Sodium 983.2, Carbohydrate 136.1, Fiber 6.7, Sugar 108.4, Protein 27.6
CHOCOLATE PEANUT BUTTER BANANA FROSTING
This recipe comes from my daughter's father-in-law's aunt and is REALLY good. The peanut butter and banana flavor are just enough to add a little flavor to the chocolate. Very good on chocolate cake!
Provided by Noni Suzanne
Categories Dessert
Time 5m
Yield 1 cake or cupcakes, 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix first 5 ingredients in mixing bowl until well blended.
- Add milk until the frosting is the consistency you prefer.
- Enjoy!
Nutrition Facts : Calories 2661.4, Fat 161.6, SaturatedFat 74, Cholesterol 244, Sodium 1255.3, Carbohydrate 303, Fiber 19.9, Sugar 259.8, Protein 40
BANANA-CHOCOLATE CHIP CAKE WITH PEANUT BUTTER FROSTING
This cake is perfect for beginners-it's moist, forgiving, and easy. Creamy peanut butter is the best for the decadent frosting. I should mention that this is cake is also excellent with a fudgey chocolate frosting.
Provided by Annacia
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- CAKE:.
- Preheat oven to 350°F Coat cake pans with nonstick spray. Line bottom of pans with parchment; coat paper. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.
- Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat just to blend. Fold in mini chips. Divide batter evenly among pans; smooth tops.
- Bake cakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer to wire racks; let cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and let cool completely.
- FROSTING:.
- Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2-3 minutes.
- Place 1 cake on a platter. Spread 1 1/4 cups frosting over. Place remaining cake on top. Cover top and sides of cake with remaining frosting. Garnish with chocolate chips and kisses.
- DO AHEAD:.
- Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.
Nutrition Facts : Calories 766.9, Fat 48.6, SaturatedFat 23.1, Cholesterol 103.4, Sodium 556.3, Carbohydrate 77.2, Fiber 4.1, Sugar 52.1, Protein 13.2
PEANUT BUTTER BANANA BROWNIES RECIPE BY TASTY
Here's what you need: ripe bananas, sugar, unsalted butter, vanilla extract, flour, cocoa powder, salt, creamy peanut butter
Provided by Kiano Moju
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (180°C).
- In a bowl, use a fork to mash the bananas. Add the sugar, ½ cup (115 g) of butter, and vanilla, and whisk until combined.
- Add the flour, salt, and cocoa powder, and whisk until fully incorporated.
- Use the remaining 1 tablespoon of butter to grease a 9x9-inch (23x23 cm) baking tray.
- Use the remaining 1 tablespoon of cocoa powder to dust every side of the baking tray.
- Pour batter into prepared baking dish.
- Use a spoon to add dollops of peanut butter on top of the batter. Use a butter knife to swirl the peanut butter into the brownie batter.
- Bake for 25-30 minutes, until center no longer jiggles when pan is shaken.
- Allow brownies to cool completely before cutting.
- Enjoy!
Nutrition Facts : Calories 369 calories, Carbohydrate 43 grams, Fat 20 grams, Fiber 2 grams, Protein 6 grams, Sugar 23 grams
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