Banana Nut Cake With Peanut Butter Frosting Recipes

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.

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.

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.

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.