Banana Cake with Peanut Butter Frosting - Prepare from Scratch

      Step aside, bread—this cake is about to become your new favorite banana recipe. Bananas with nearly black peels that are close to spoiling will yield the best taste.

      **Makes 1 (17¼ x 12¼-inch) cake**

      - 3¼ cups (406 grams) all-purpose flour

      - 2 teaspoons (10 grams) baking powder

      - 1 teaspoon (6 grams) kosher salt

      - 1 teaspoon (2 grams) ground cinnamon

      - ½ teaspoon (2.5 grams) baking soda

      - 2 cups (400 grams) granulated sugar

      - ¾ cup (168 grams) neutral oil

      - 3 large eggs (150 grams), at room temperature

      - 2 cups (480 grams) mashed very ripe banana (approximately 4 large bananas)

      - 1 teaspoon (4 grams) vanilla extract

      - ½ cup (120 grams) whole plain Greek yogurt, at room temperature

      - Peanut Butter Icing (recipe below)

      - Optional garnish: chopped honey-roasted peanuts

      Preheat the oven to 350°F (180°C). Grease a 17¼ x 12¼-inch rimmed baking sheet with baking spray that contains flour. In a large bowl, combine the flour, baking powder, salt, cinnamon, and baking soda with a whisk. In a separate large bowl, whisk the sugar and oil together until light and fluffy, about 2 to 4 minutes. Add the eggs one at a time, whisking well after each addition. Mix in the bananas and vanilla until fully combined. Gradually incorporate the flour mixture into the sugar mixture, alternating with the yogurt, starting and finishing with the flour mixture, and whisking thoroughly after each addition. Pour the batter into the prepared pan. Bake until a wooden pick inserted into the center comes out clean, around 20 to 30 minutes. Immediately pour and spread the Peanut Butter Icing over the hot cake. If desired, sprinkle with peanuts. Allow it to cool completely in the pan on a wire rack before serving. Store in an airtight container for up to 3 days.

      Let us know how it turned out!

      **Peanut Butter Icing**

      **Makes 1¾ cups**

      - ¾ cup (165 grams) firmly packed light brown sugar

      - ¼ cup (60 grams) heavy whipping cream

      - 2 tablespoons (28 grams) unsalted butter

      - 2 tablespoons (42 grams) honey

      - ½ teaspoon (1.5 grams) kosher salt

      - ¾ cup plus 2 tablespoons (224 grams) peanut butter

      - 1 teaspoon (4 grams) vanilla extract

      In a small saucepan, combine brown sugar, cream, butter, honey, and salt over medium heat. Whisk frequently until the sugar has dissolved and bring to a boil. Continue to cook, occasionally whisking, until an instant-read thermometer reads 230°F (110°C), about 1 minute. Lower the heat; gradually mix in the peanut butter in three parts, whisking until each addition is fully combined. Stir in the vanilla. Use right away.

      *Pro tip:* Start preparing the Peanut Butter Icing during the last 10 to 12 minutes of the cake’s baking time. This way, the icing will be ready just as the cake comes out of the oven.

      Let us know how it turned out!