Peanut Butter And Banana Cake Recipes

PEANUT BUTTER AND BANANA CAKE

Steps:

• Mix together cake mix, milk, melted butter and eggs with mixer. Add peanut butter and mashed bananas and continue mixing. Fold in nuts. Spray a 9 x 13 baking dish with cooking spray. Add batter. Bake in preheated 350 degree oven for 35 to 50 minutes. Cool and add your favorite frosting. I just drizzled confectionery sugar and milk recipe below over mine. Makes 1 cake.

PEANUT BUTTER BANANA CAKE

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating well after each addition.
• Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
• For frosting, in a small bowl, beat the peanut butter, milk and vanilla until blended; gradually beat in confectioners' sugar until smooth. Spread over cake. Yield: 12-15 servings.

PEANUT BUTTER BANANA CAKE

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.

PEANUT BUTTER WHIPPED CREAM

Steps:

• Combine cream, powdered sugar, peanut butter, and vanilla extract in a bowl.
• Beat with an electric mixer on high speed until stiff peaks form, 1 to 2 minutes.
• Store in the refrigerator.

PEANUT-BUTTER-BANANA COFFEECAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan.
• To make the topping, combine oats, flour, brown sugar, cinnamon and salt in a bowl. Rub in the butter with your fingers until mixture forms coarse crumbs. Set aside.
• To make the cake, use an electric mixer to beat butter and peanut butter together. Add the sugar and beat until light and fluffy. Mix in the eggs 1 at a time, then the vanilla and banana.
• Sift together the flour, baking powder, baking soda, cinnamon and salt. Add to the butter mixture alternately with the sour cream, mixing just to combine.
• Scrape the batter into the prepared pan and smooth the top. Sprinkle on the topping, pressing it into the batter slightly. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. If the topping browns before the cake is done, cover loosely with aluminum foil.
• Cool on a rack. Remove the sides of the pan, cut into slices and serve.

BANANA PEANUT BUTTER CHEESECAKE AKA "THE ELVIS"

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and line the bottom with a circle of waxed paper.
• Mix graham cracker crumbs, melted butter, 3/4 teaspoon banana extract, and 3 tablespoons sugar in a bowl until mixture holds together; transfer into bottom of prepared cake pan. Use a second 8-inch cake pan to press the crust firmly.
• Bake in the preheated oven until crust is lightly browned, about 8 minutes. Set aside to cool.
• Pour water to a depth of about 1 inch into the bottom of a double boiler and bring to a boil. Place peanut butter chips and half-and-half into the top of the boiler and set over the bottom of the boiler (boiling water shouldn't touch top boiler). Stir until the chips have melted and the mixture is smooth; set aside to cool.
• Place cream cheese into the mixing bowl of a stand mixer and slowly mix, using paddle attachment, until cream cheese is smooth. Increase speed to medium and beat in 1/2 cup sugar. Beat eggs into mixture, 1 at a time, blending the next egg in after the previous one is fully incorporated. Beat in bananas, vanilla extract, 1/2 teaspoon banana extract, and lemon juice, stopping occasionally to scrape the sides of the bowl. Finally, beat in peanut butter chip mixture until cheesecake batter is smooth and even. Pour filling into the graham cracker crust.
• Set the cheesecake on a large baking pan. Pour enough water into the baking pan to reach most of the way up the sides of the cheesecake pan, creating a water bath. Bake cheesecake in the preheated oven until filling is set, about 1 hour. Turn off oven, open door, and let cheesecake cool slowly in the oven for 1 hour.
• Run a knife around the inside of the cheesecake pan and flip the pan over onto a cooling rack. Place a dish towel on the bottom of the pan. Use a hot water-filled tea kettle to rub the dish towel, gently heating the bottom of the cheesecake; slowly remove pan. Place a serving platter on top and use the wire rack to flip the cake back over onto platter. Refrigerate cheesecake for 8 hours.