Quick Peanut Butter Banana Cake

Alright, I’ve got to tell you about this cake because it’s honestly a little miracle in the kitchen. Imagine the cozy smell of ripe bananas mingling with rich, nutty peanut butter — it’s like a warm hug that you can eat. This Quick Peanut Butter Banana Cake is my go-to when I want something sweet but fuss-free. The texture? Moist and tender, with just enough peanut butter punch to keep your taste buds dancing. Plus, it’s so simple to whip up that you can have it in the oven in less time than it takes to scroll through Instagram. Trust me, once you try this, you’ll keep it bookmarked for any time you’ve got bananas begging to be used!

Quick Facts

• Yield: Serves 8
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Ingredients

For the Main Dish:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 ripe bananas, mashed (about 1 cup)
• 1/3 cup creamy peanut butter
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup milk (any kind)

How I Make It

Step 1:

First, preheat your oven to 350°F and grease an 8-inch square pan. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt—this will be your dry base.

Step 2:

In another bowl, mash those ripe bananas until nice and smooth. Then add the peanut butter, vegetable oil, egg, vanilla, and milk. Stir until everything is well combined—don’t worry if the peanut butter looks a little stubborn at first, just keep mixing!

Step 3:

Pour the wet ingredients into the dry mixture, gently folding them together just until combined. Be careful not to overmix; you want the batter to stay light and fluffy, with no flour pockets lurking around.

Step 4:

Transfer the batter to your prepared pan, smoothing the top with a spatula. Pop it into the oven and bake for around 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 5:

Once baked, let the cake cool in the pan for about 10 minutes—this helps it settle and makes it easier to cut without crumbling.

Step 6:

Slice up your cake and, if you’re feeling fancy, add a smear of peanut butter or a drizzle of honey on top. Either way, it’s ready to make snack time feel like a little celebration.

Variations & Tips

• Swap peanut butter for almond or cashew butter if you want a milder nutty flavor.
• Add 1/4 cup chopped nuts or chocolate chips for extra texture and fun.
• If you like it sweeter, toss in a tablespoon of brown sugar or drizzle with honey before baking.
• Overripe bananas are your best friend here—they make the cake extra moist and fragrant.
• Use Greek yogurt instead of oil for a lighter version with a slight tang.

How I Like to Serve It

This cake shines with a dollop of whipped cream or vanilla ice cream on top, perfect for a cozy afternoon treat. It also pairs beautifully with a cup of coffee or a cold glass of milk, making it a versatile snack for any time of day. On cooler days, I love warming a slice up in the microwave for ten seconds to bring out all those comforting aromas.

Notes

• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Reheat gently in the microwave to bring back that fresh-baked softness before serving.

Closing: This peanut butter banana cake is one of those rare recipes that’s fast, foolproof, and utterly delicious every single time—your new weeknight hero, for sure!