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BANANA CAKE WITH PEANUT BUTTER ICING

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Bananas with almost black peels that are on the verge of spoiling will have the best flavor.

Ingredients
  

  • 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), room temperature
  • 2 cups (480 grams) mashed very ripe banana (about 4 large bananas)
  • 1 teaspoon (4 grams) vanilla extract
  • ½ cup (120 grams) whole plain Greek yogurt, room temperature

Peanut Butter Icing (recipe follows)

Garnish: chopped honey-roasted peanuts

PEANUT BUTTER ICING

Makes 1¾ cups

  • ¾ cup (165 grams) firmly packed light brown sugar
  • ¼ cup (60 grams) heavy whipping cream
  • 2 tablespoons (8 grams) unsalted butter
  • 2 tablespoons (4 grams) honey
  • ½ teaspoon (1.5 grams) kosher salt
  • 2 tablespoons ¾ cup plus (4 grams) peanut butter
  • 1 teaspoon (4 grams) vanilla extract

Instructions

  • 1. Preheat oven to 350°F (180°C). Spray a 17¼x12¼-inch rimmed baking sheet with baking spray with flour.
  • 2. In a large bowl, whisk together flour, baking powder, salt, cinnamon, and baking soda.
  • 3. In another large bowl, whisk together sugar and oil until light and fluffy, 2 to 4 minutes. Add eggs, one at a time, whisking until well combined after each addition. Add bananas and vanilla, whisking until well combined.
  • 4. Gradually add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture, whisking until well combined after each addition. Spread batter into prepared pan.
  • 5. Bake until a wooden pick inserted in center comes out clean, 20 to 30 minutes. Immediately pour and spread Peanut Butter Icing onto hot cake. Garnish with peanuts, if desired. Let cool completely in pan on a wire rack before serving. Store in airtight container for up to 3 days.
  • 1. In a small saucepan, bring brown sugar, cream, butter, honey, and salt to a boil over medium heat, whisking frequently until sugar is melted. Cook, whisking occasionally, until an instant-read thermometer registers 230°F (110°C), about 1 minute. Reduce heat to low; add peanut butter in three additions, whisking until combined after each addition. Whisk in vanilla. Use immediately.

Notes

pro tip, Begin making the Peanut Butter Icing during the last 10 to 12 minutes of bake time for your cake. The icing should be ready just as the cake comes out of the oven.
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