Banana Cake with Peanut Butter from Cakes by Melissa

Make life sweeter with Cakes by Melissa by Melissa Ben-Ishay! This new cookbook is a mouthwatering collection of easy and imaginative cakes from the creative force behind the delicious bite-size cupcake brand Baked by Melissa.

Melissa believes baking should be fun and easy—and that incredible flavor can be in bite-size amounts. This ethos and her lively, personal style are infused throughout Cakes by Melissa. A simple-to-follow crash course in making baking more like crafting, it offers Melissa’s fresh takes on traditional cakes and inventive ideas to make dessert in any form extra sweet. The cookbook will encourage home bakers to be creative and spontaneous in their baking, even including fill-in-the-blank ingredient sheets to individualize their special treats. Watch a video from Melissa for a sneak peek of the cookbook here!

Today we’re giving you a sneak peek at one of the recipes – a Banana Cake with Peanut Butter. This cake is every peanut butter-lover’s dream, with soft layers of cake and decadent toppings! It’s super easy to make and will be a hit at any birthday party.

Cakes by Melissa is on sale October 3. Pre-order a copy from your favorite retailer today.

Banana Cake with Peanut Butter

This cake is one of my favorites because, well, peanut butter. But the banana cake recipe in this book is also one of my favorites. I make this cake at home, too, as a loaf cake. My daughter, Scottie, loves it. With this recipe, you can be creative without having to dirty a lot of bowls. It looks like something really decadent and over the top, but it tastes like a peanut butter and banana sandwich— the perfect ratio of peanut butter to banana. I love plain peanut butter, and use it instead of icing all the time. It has less sugar and you can spread it right out of the jar. I also like a hint of chocolate, and the chocolate chip topping completes it for me. I make sure to get a chocolate chip in every bite.

  • 2 recipes Banana Cake (see below)
  • Two 16-ounce jars smooth peanut butter, preferably natural, at room temperature
  • 3 bananas, sliced
  • ½ cup chocolate chips
  • ¼ cup rainbow sprinkles and nonpareils, mixed
  1. Preheat the oven to 350°F. Butter two 13 x 18-inch half- sheet pans, then line them with wax paper or parchment and butter the paper.
  2. Make the banana cakes according to the recipe directions. Pour into the prepared pans and bake until the middle of the cake feels springy when you gently press your finger against it, about 40 minutes.
  3. Set the pans on a rack and cool completely.
  4. With a 6-inch round cookie cutter, cut five circles from the cakes. Place one layer on a cake stand and use an o¨set spatula or butter knife to spread it with peanut butter. I like to be generous with the peanut butter between the layers because I can never have enough of it, but do what you like. Place another layer on top and line the outer edge of the peanut butter with banana slices. Repeat with the third layer. Add the fourth layer and spread it with peanut butter. Top with the fifth layer, spread with peanut butter, and decorate with chocolate chips and the sprinkles mixture.

Banana Cake

I love my mom’s banana bread— specifically, banana bread with chocolate chips. When I was growing up that was one of my favorite things (along with peanut butter). So naturally we had to do a banana cupcake at Baked by Melissa. The September 2015 Mini of the Month— Peanut Butter and Banana— was inspired by my pregnancy cravings. I recommend pairing this banana cake with peanut butter, straight from the jar, and topping it with chocolate chips. This is a great recipe for people who aren’t too into sweets.

  • ½ pound (2 sticks) unsalted butter, plus more for greasing the pan
  • 2 cups packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 4 large eggs
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon fine sea salt
  • 6 to 7 ripe bananas, pureed (you need 2 cups)
  • 1 cup whole milk (or buttermilk)
  1. Have all your ingredients at room temperature. Preheat the oven to 350°F. Butter the pan of your choice or line the pan with wax paper or parchment and butter the paper.
  2. With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula.
  3. Add the brown sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.
  4. With the mixer on medium- low speed, add the vanilla; then add the eggs one at a time. Scrape down the edges of the bowl midway through.
  5. Combine the flour, baking powder, cinnamon, and sea salt in a separate bowl. In another bowl, stir together the bananas and milk.
  6. With the mixer on low speed, add half the flour mixture. When it’s mostly incorporated, add half the milk mixture. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter.
  7. Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it (see page 31 for approximate baking times). All ovens are different, so it’s important to do the fingerprint test to see if the cake is done.
  8. Let the cake cool completely before icing.

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