Banana Cake with Peanut Butter Icing
Move over, bread—this cake is your new favorite banana bake. Bananas with almost black peels that are on the verge of spoiling will have the best flavor.
Banana Cake with Peanut Butter Icing
Make 1 (17¼ x12¼-inch) cake
Ingredients
3¼ cups (406 grams) all-purpose flour2 teaspoons (10 grams) baking powder1 teaspoon (6 grams) kosher salt1 teaspoon (2 grams) ground cinnamon½ teaspoon (2.5 grams) baking soda2 cups (400 grams) granulated sugar¾ cup (168 grams) neutral oil3 large eggs (150 grams), room temperature2 cups (480 grams) mashed very ripe banana (about 4 large bananas)1 teaspoon (4 grams) vanilla extract½ cup (120 grams) whole plain Greek yogurt, room temperaturePeanut Butter Icing (recipe follows)Garnish: chopped honey-roasted peanuts
Instructions
Preheat oven to 350°F (180°C). Spray a 17¼x12¼-inch rimmed baking sheet with baking spray with flour.
In a large bowl, whisk together flour, baking powder, salt, cinnamon, and baking soda.
In another large bowl, whisk together sugar and oil until light and fluffy, 2 to 4 minutes. Add eggs, one at a time, whisking until well combined after each addition. Add bananas and vanilla, whisking until well combined.
Gradually add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture, whisking until well combined after each addition. Spread batter into prepared pan.
Bake until a wooden pick inserted in center comes out clean, 20 to 30 minutes. Immediately pour and spread Peanut Butter Icing onto hot cake. Garnish with peanuts, if desired. Let cool completely in pan on a wire rack before serving. Store in airtight container for up to 3 days.
Peanut Butter Icing
Makes 1¾ cups
Ingredients
¾ cup (165 grams) firmly packed light brown sugar¼ cup (60 grams) heavy whipping cream2 tablespoons (28 grams) unsalted butter2 tablespoons (42 grams) honey½ teaspoon (1.5 grams) kosher salt¾ cup plus 2 tablespoons (224 grams) peanut butter1 teaspoon (4 grams) vanilla extract
Instructions
In a small saucepan, bring brown sugar, cream, butter, honey, and salt to a boil over medium heat, whisking frequently until sugar is melted. Cook, whisking occasionally, until an instant-read thermometer registers 230°F (110°C), about 1 minute. Reduce heat to low; add peanut butter in three additions, whisking until combined after each addition. Whisk in vanilla. Use immediately.
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