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Peanut Butter Pretzel banana Cake

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Ingredients

  • 1/2 cup (1 stick) unsalted butter (melted, plus more for greasing)
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/2 cup buttermilk (shaken)
  • 1 teaspoon vanilla
  • 1/2 cup creamy peanut butter
  • 3/4 cup mashed very ripe banana (= 1 1/2 large bananas)
  • 3/4 cup sugar
  • 3/4 cup lightly packed light brown sugar
  • 2 large eggs
  • Candied pretzel topping
  • 1 cup sugar
  • 1/2 stick unsalted butter
  • 1/4 teaspoon sea salt
  • 4 cups mini pretzels )coarsely chopped)
  • Peanut butter banana frosting
  • 1/2 cup unsalted butter ( 1 stick, slightly softened)
  • 1/2 cup creamy peanut butter
  • 1/2 cup mashed very ripe bananas (=1 1/2 medium bananas)
  • 1 teaspoon vanilla
  • 1/4 teaspoon fine sea salt
  • 4 1/3 cups confectioners sugar

Details

Preparation

Step 1

Make the banana cake: preheat oven to 325 Butter 3 8 inch round cake pans, line the bottom with parchment paper cut to fit and butter the parchment. Flour pans, coating the bottom and sides of each pan then tap out the excess flour.
In a medium bowl, whisk together the flour, baking soda, and salt
In a small bowl, stir together the buttermilk and vanilla
In the bowl of a stand mixer fitted with the paddle, beat the butter, peanut butter, and bananas on medium speed until creamy 2 - 3 minutes, Add the sugars and eggs and beat until just blended. Add half the four mixture, then the buttermilk mixture, then the remaining flour mixture, beating after each addition until blended.
Divide the batter among the prepared pans and bake until the cake springs back when gently pressed and a toothpick inserted into the center comes out clean, approx 25 minutes. Cool the cakes completely in the pans on a baking rack and then invert them onto cake rounds or flat surface.
Make the candied pretzel topping: Line a baking sheet with parchment paper. In a large non stick skillet, combine the sugar, butter and salt and cook over medium heat, stirring occasionally , until the butter has melted, 1 minute. Cook, stirring gently, until the sugar has melted and darkened 4-5 minutes. Add the pretzels and gently stir to coat completely. Transfer to the prepared baking sheet and cool completely
Make the peanut butter banana frosting: In the bowl of a stand up mixer with the paddle, beat the butter and peanut butter together until light and fluffy 1-2 minutes. Add the banana, vanilla and salt and beat until just combined. Slowly add the confectioners sugar and beat until completely incorporated and creamy 1 minute.
Frost the cake : If needed trim any uneven parts. Place 1 cake on flat surface level sided up, Using and off set spatula, frost the top of that layer, then stack another cake layer on top, loved part facing down and frost the top of that layer. Stack the 3rd layer on top.Place the reaming frosting on the top of the cake and working from the center outward frost the top and the sides of the cake. Mound the candied pretzels on top of the cake.
(If needed use a thin layer of frosting over cake. Allow the icing to set refrigerating for about 20 minutes to help prevent crumbs then add the rest of the frosting.)

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