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Homemade Reeses Peanut Butter Cup Banana Cake with Peanut Butter Cream Cheese Frosting photo

Reeses Peanut Butter Cup Banana Cake with Peanut Butter Cream Cheese Frosting

This Reeses Peanut Butter Cup Banana Cake is a delightful indulgence! Moist banana cake with creamy peanut butter frosting and chunks of chocolatey goodness.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 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 Reese's peanut butter cup minis (unwrapped mini cups), with 12 reserved for the top of the cake
For the Frosting:
  • 1 8-ounce block cream cheese at room temperature
  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup peanut butter
  • 1 1/2 cups powdered sugar
  • 2 tablespoons heavy whipping cream

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Hand Mixer or Stand Mixer
  • Rubber spatula
  • Wire Rack
  • Offset spatula

Method
 

Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!
  6. Gently fold in the 2 cups of unwrapped Reese's peanut butter cup minis, ensuring even distribution throughout the batter.
  7. 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.
  8. 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.
  9. Gradually add 1 1/2 cups powdered sugar and 2 tablespoons heavy whipping cream. Mix until the frosting is light and fluffy.
  10. 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.