Banana sheet cake with peanut butter frosting is a classic combo no one can resist! This moist cake is ready to feed a crowd.
Sheet cakes are amazing. It’s the main way we can get away with eating a slice of cake without having to make up a reason to celebrate something. No one bats an eye at a slice of sheet cake on a Wednesday afternoon. The same can’t be said for a three-layer cake.
I think it’s because a sheet cake is easier to put together. Just the batter for your cake and slather on a quick layer of frosting. So simple, but still so beautiful and delicious.
The banana cake is wonderfully moist while still being fluffy and not dense. With 1 1/2 cups of mashed banana, it’s got plenty of banana flavor to stand up against the peanut butter frosting.
For the best results, use super ripe bananas. The ones that are more brown than yellow, and maybe look like they are past their prime. If you don’t have overripe bananas, I find roasting them helps bring out their flavor.
What I recommend you doing when you preparing the batter to be baked, is to push the batter more toward the edges rather than leaving the batter in an even layer. Sheet cakes tend to rise more in the center, so a great way to easily prevent that is to leave a dent or divot in the middle area.
If you love peanut butter, you will love this peanut butter frosting. It is super peanut buttery and velvety smooth. A thick layer of peanut butter frosting on your banana cake and a tall glass of ice-cold milk is just perfect.
This banana peanut butter sheet cake is the kind of cake you would want to have a slice of every night. It’s not too sweet, but really satisfies that sweet tooth. It’s the perfect, relaxing before bedtime treat. Or something to enjoy while reading a good book with a mug of tea or hot chocolate in fall.
You can store the unfrosted cake in the freezer for up to a month as long as it is in an airtight container. The frosting can be kept in the refrigerator for up to a week and in the freezer for up to a month if in an airtight container.
You can frost the cake while the cake is frozen, but I would leave the frosting at room temperature until softened before you attempt to frost the cake.
I love to garnish my frosting with bits of chopped peanuts and chocolate chips for added texture, but you can leave those out!
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