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Banana-Nut Cake with Peanut Butter Frosting

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Pillsbury Kitchens
Updated Feb 18, 2010
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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
  • Ingredients 14
  • Servings 24
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Ingredients

Cake

  • 2 1/3 cups 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

Instructions

  • Step 
    1
    Heat 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).
  • Step 
    2
    Bake 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.
  • Step 
    3
    In 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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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