Banana Spice Cake with Peanut Butter Frosting

By chelyc13

Ingredients

• FOR FROSTING:
• 3 cups confectioners' sugar
• 2 1/4 cups creamy peanut butter
• 12 tblsp butter, softened
• 3/4 cup heavy cream
• 3 tblsp honey
• 3/4 teas vanilla extract
• FOR CAKE:
• 4 cups cake flour
• 2 teas baking soda
• 1 1/2 teas baking powder
• 1 teas ground cinnamon
• 1 teas ground ginger
• 1 teas salt
• pinch of ground cloves
• 1 3/4 cups granulated sugar
• 1/2 lb plus 2 tblsp butter, softened
• 4 large ripe bananas, peeled and mashed
• 1/4 cup sour cream
• 4 eggs, lightly beaten
• 1 tblsp vanilla extract
• 2 cups chopped honey roasted peanuts, for garnish

Details

Servings 1

Preparation

Step 1

1. Preheat the oven to 350. Grease two 9 inch round cake pans. To make the frosting, cream together the confectioners' sugar, peanut butter, and butter. Add the cream, honey, and vanilla and continue to cream until smooth. Cover and chill until needed.

2. To make the cake, sift together the flour, baking soda, baking powder, cinnamon, ginger, salt, and cloves. In a separate bowl, using an electric mixer, beat the sugar and butter. Add the bananas, sour cream, eggs, and vanilla and continue beating until well combined.

3. Fold in the flour mixture. Divide the batter between the prepared pans. Bake until the cakes are golden brown and a tester inserted in the middle of a cake comes out clean, 30 to 40 minutes. Allow the cakes to cool for 10 minutes in the pans, then turn them out to finish cooling on a wire rack.

4. Split each layer in half horizontally to make 4 layers. Fill and frost the cake layers, sprinkling 1/2 cup of the peanus between each of the layers. Top the cake with the remaining 1/2 cup peanuts sprinkled in a circle in the middle of the cake. The cake will keep, wrapped, in the refrigerator for 3 to 4 days.