Banana Cake made delicious with yogurt
You’re going to love this one-bowl banana cake because it’s perfect for any season and it’s a great way to use up overripe bananas. Garnish the peanut butter frosting topping with slices of banana and crushed peanuts to take this banana cake recipe to the next level! The addition of yogurt to the batter creates a tender, airy crumb with the perfect amount of moisture. We’ve included options for making this banana cake both gluten-free and dairy-free. See the full list of swaps and substitutions in the recipe card below. Is your mouth watering yet? Grab your apron and run to the kitchen. You’re about to bake your new favorite banana cake with the most delectable peanut butter frosting. You’re going to get so many rave reviews when you serve this!
Ingredients for Banana Cake with Peanut Butter Frosting
Here are the simple real-food ingredients that come together to make the most delicious Banana Cake. The Peanut Butter Frosting is the perfect topper for it!
For the Bars:
Sugar – cane sugar is a good choice for this banana cake because the flavor is light and neutral and creates a pleasing texture. Coconut sugar may be substituted for cane sugar but just know it will make the cake slightly darker in colorEggs Ripe bananas Yogurt – plain yogurt adds moisture and a pleasant tang to this banana cake. See the recipe card below for dairy-free options, if neededVanilla extractButter – we recommend unsalted butter for best results. Melted coconut oil or plant-based (vegan) butter may be used to make this banana cake recipe dairy-free All-purpose gluten-free flour – we recommend Bob’s Red Mill Gluten-Free 1:1 Flour as our go-to gluten-free flour. If you don’t need this banana cake to be gluten-free, feel free to substitute an equal amount of regular all-purpose flourBaking powderBaking sodaFine salt
Ingredient to make Peanut Butter Cream Cheese Frosting:
Cream cheese – cream cheese gives this peanut butter frosting recipe a perfect bright taste and smooth, creamy texture. See the recipe card below for dairy-free optionsButter – we recommend unsalted butter for best results. Melted coconut oil or plant-based (vegan) butter may be used to make this peanut butter frosting recipe dairy-free VanillaPeanut butter – creamy peanut butter will produce the best results. If you want to add a bit of crunch, sprinkle the frosted cake with chopped dry-roasted peanuts before servingPowdered sugar
Find the ingredient list with exact measurements in the recipe card below.
How to Make Banana cake with Peanut Butter Frosting
Here are the quick steps to make this banana cake today:
Good source of fiber – bananas contain both soluble fiber and resistant starch, which (together) help slow down and counteract quick rises in blood sugar. Soluble fiber may also aid with constipation Good source of potassium and magnesium – these minerals are important for balancing body fluids and supporting heart health Rich in antioxidants – these compounds help reduce oxidative damage to cells caused by free radicals
Steps to make Banana cake:
Preheat the oven. Spray an 8×8-inch baking dish with cooking spray at set aside.Combine the sugar, butter, eggs, yogurt, and vanilla. Mash the banana into the egg mixture and stir.Add the flour, baking powder, baking soda, and salt to the banana mixture and stir to combine. Pour the batter the prepared baking dish. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely before frosting.
Steps to make Peanut Butter Frosting:
In a medium bowl, using a handheld mixer, cream together the cream cheese, butter, vanilla, and peanut butter until smooth. Then, add the powdered sugar and continue to mix until the whipped frosting is light and fluffy. Let the banana cake cool before adding the frosting. Spread it on in an even layer, then frost the cooled bars, cut, and serve. Leftover frosted cake can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for longer storage.
For the complete directions, ingredient amounts, and nutrition analysis that lists calories, protein, carbohydrates, fiber, sugar, sodium per serving, scroll down to the recipe card below.
Recipe Swaps and substitutions
Need to make these dairy-free? Don’t need the recipe to be gluten-free? Need a nut-free option? We’ve got you covered. We recommend tossing the sliced bananas with ½ teaspoon fresh lemon juice to prevent them from browning.
Make It Dairy-Free
Use the following swaps to make this banana cake dairy-free:
Use non-dairy plain yogurt in place of regular yogurt (we like siggi’s plant-based yogurt made with almond and coconut milk)Replace the unsalted butter in the cake and peanut butter frosting with melted coconut oil or plant-based (vegan) butterReplace the cream cheese with vegan cream cheese
Make It Nut-Free
Replace the peanut butter in the frosting with sunflower seed butter. This will change the color of the frosting a bit, but will be an equally delicious option for those with nut allergies or sensitivities
When to Serve this Banana Cake
We think this banana cake with peanut butter frosting is delicious any time of day! Enjoy a slice with a mid-afternoon cup of coffee or tea with a friend or coworker, serve it up as sweet finish to a Sunday supper, or for an informal birthday celebration with family or friend.
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Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House For Dairy-Free Cake and Frosting:
Replace butter with melted coconut oil or plant-based (vegan) butter Replace yogurt with plant-based yogurt Replace cream cheese with vegan cream cheese
Cupcakes: This recipe also makes delicious cupcakes! It makes 18 cupcakes and there’s enough frosting to cover them all. Line 18 muffin cups with paper liners (or use a standard 12-cup muffin tin for 1 batch and then a second time to make 6 more.) Mist the liners with nonstick spray. Bake at 350 degrees for 17-18 minutes. Let the cupcakes cool completely before topping with the frosting. For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!
