If you’re a fan of decadent desserts that perfectly blend sweet and savory flavors, then this Reeses Peanut Butter Cup Banana Cake with Peanut Butter Cream Cheese Frosting is about to become your new favorite indulgence. Imagine a moist banana cake studded with chunks of Reeses Peanut Butter Cups, topped with a creamy peanut butter frosting that’s as rich as it is irresistible. Perfect for birthdays, celebrations, or just a cozy evening at home, this cake is sure to please everyone at your table!
The Upside of Reeses Peanut Butter Cup Banana Cake with Peanut Butter Cream Cheese Frosting
This cake is a delightful twist on classic flavors. The combination of ripe bananas and creamy peanut butter brings a deliciously moist texture and rich taste that’s hard to resist. Plus, it’s a great way to use up those overripe bananas sitting on your countertop. And let’s not forget about the mini peanut butter cups – they add a delightful surprise in every bite!
Shopping List
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 3/4 cup sour cream
- 1 1/3 cups mashed ripe bananas (about 3 large)
- 2 tablespoons fresh lemon juice
- 2 cups (2 8-ounce packages) Reese’s peanut butter cup minis (unwrapped mini cups), with 12 reserved for the top of the cake
- 1 8-ounce block cream cheese (at room temperature)
- 1/2 cup (1 stick) unsalted butter, at room temperature (for frosting)
- 1/2 cup peanut butter
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy whipping cream
What You’ll Need (Gear)
- Two 9-inch round cake pans – for baking the cake layers
- Mixing bowls – for combining ingredients
- Hand mixer or stand mixer – for easy frosting preparation
- Rubber spatula – for scraping down the sides of the bowl
- Wire rack – for cooling the cakes
- Offset spatula – for spreading frosting smoothly
Cook Reeses Peanut Butter Cup Banana Cake with Peanut Butter Cream Cheese Frosting Like This
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes come out easily once baked.
Step 2: Mix Dry Ingredients
In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream together 1/2 cup of room temperature unsalted butter and 1 1/2 cups sugar until light and fluffy, about 3-4 minutes.
Step 4: Add Eggs and Bananas
Add 2 eggs, 3/4 cup sour cream, 1 1/3 cups mashed ripe bananas, and 2 tablespoons fresh lemon juice to the creamed butter and sugar. Mix until just combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!
Step 6: Fold in Peanut Butter Cups
Gently fold in the 2 cups of unwrapped Reese’s peanut butter cup minis, ensuring even distribution throughout the batter.
Step 7: Bake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 8: Prepare Peanut Butter Cream Cheese Frosting
While the cakes are cooling, prepare the frosting. In a mixing bowl, beat 1 8-ounce block of room temperature cream cheese, 1/2 cup of room temperature unsalted butter, and 1/2 cup of peanut butter until smooth and creamy.
Step 9: Sweeten the Frosting
Gradually add 1 1/2 cups powdered sugar and 2 tablespoons heavy whipping cream. Mix until the frosting is light and fluffy.
Step 10: Frost the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top. Frost the top and sides of the cake, smoothing it out with an offset spatula. Reserve 12 mini peanut butter cups for decoration and place them on top of the frosted cake.
Make It Your Way
- Add chocolate chips for extra chocolatey flavor.
- Swap out the peanut butter cups for your favorite candy or nuts.
- Use cream cheese frosting instead for a different flavor profile.
- Try adding a layer of chocolate ganache for a rich finish.
Common Errors (and Fixes)
- Too dense cake: Ensure you are measuring your flour correctly. Spoon it into the measuring cup and level it off with a knife.
- Overbaking: Keep an eye on your cakes in the oven. Start checking for doneness a few minutes before the suggested time.
- Frosting too runny: If your frosting is too runny, add a bit more powdered sugar until you reach the desired consistency.
- Cake sticking to the pan: Make sure to grease and flour your pans well or use parchment paper to line the bottom.
Cooling, Storing & Rewarming
Allow your cake to cool completely before storing. You can store any leftover cake in an airtight container in the refrigerator for up to 5 days. If you want to rewarm it, simply microwave a slice for about 10-15 seconds or enjoy it at room temperature.
Troubleshooting Q&A
What if my cake is too dry?
If your cake turns out dry, it may have been overbaked. Ensure you’re using a toothpick to check for doneness, and remove it from the oven as soon as it comes out clean.
Can I freeze this cake?
Yes! You can freeze the un-frosted cake layers for up to 2 months. Just wrap them tightly in plastic wrap and place them in an airtight container. Thaw in the refrigerator before frosting.
What if I don’t have sour cream?
You can substitute sour cream with plain Greek yogurt for a similar texture and tang. Or, use buttermilk for a slightly different taste.
How can I make this a chocolate version?
For a chocolatey twist, substitute 1/2 cup of the flour with cocoa powder and add chocolate chips to the batter. You might also like to check out Chocolate Cupcakes With Peanut Butter Frosting for more inspiration.
Ready, Set, Cook
Now that you know how to make this delicious Reeses Peanut Butter Cup Banana Cake with Peanut Butter Cream Cheese Frosting, it’s time to gather your ingredients and start baking! Treat yourself and your loved ones to this delightful dessert that combines the best of peanut butter and banana flavors. Enjoy every bite, and don’t forget to share your creations with friends and family!
Reeses Peanut Butter Cup Banana Cake with Peanut Butter Cream Cheese Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes come out easily once baked.
- In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
- In a large mixing bowl, use a hand mixer or stand mixer to cream together 1/2 cup of room temperature unsalted butter and 1 1/2 cups sugar until light and fluffy, about 3-4 minutes.
- Add 2 eggs, 3/4 cup sour cream, 1 1/3 cups mashed ripe bananas, and 2 tablespoons fresh lemon juice to the creamed butter and sugar. Mix until just combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Gently fold in the 2 cups of unwrapped Reese's peanut butter cup minis, ensuring even distribution throughout the batter.
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a mixing bowl, beat 1 8-ounce block of room temperature cream cheese, 1/2 cup of room temperature unsalted butter, and 1/2 cup of peanut butter until smooth and creamy.
- Gradually add 1 1/2 cups powdered sugar and 2 tablespoons heavy whipping cream. Mix until the frosting is light and fluffy.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top. Frost the top and sides of the cake, smoothing it out with an offset spatula. Reserve 12 mini peanut butter cups for decoration and place them on top of the frosted cake.
Notes
- Use ripe bananas for the best flavor and moisture.
- Store leftover cake in an airtight container in the fridge for up to 5 days.
- This cake can be frozen un-frosted for up to 2 months.
