Banana Cake with Peanut Butter Icing

By weavincanuck

Ingredients

• For Cake:
• 375 ml (1 1/2 cups) fl our
• 7.5 ml (2 1/2 tsp) baking powder
• 1.25 ml (1/4 tsp) baking soda
• 1.25 ml (1/4 tsp) salt
• 5 ml (1 tsp) ground cinnamon
• 250 ml (1 cup) granulated sugar
• 85 ml (1/3 cup) soft butter
• 250 ml (1 cup) mashed banana (2-3
• bananas)
• 15 ml (1 Tbsp) milk
• 2 eggs
• 5 ml (1 tsp) vanilla
• For Icing:
• 170 ml (2/3 cup) peanut butter
• 125 ml (1/2 cup) butter
• 2 egg whites
• 1 l (4 cups) sifted icing sugar
• 5 ml (1 tsp) vanilla
• 30 ml (2 Tbsp) milk

Preparation

Step 1

Preheat oven to 350ºF. Lightly grease an 8-inch square pan. Set aside.
In the bowl of an electric mixer that has been fitted with a paddle attachment, combine the flour, baking powder, baking soda,
salt, cinnamon, and sugar. Mix dry ingredients together on low speed until combined.
Add butter, banana, and milk to the dry ingredients, and beat on medium speed for one minute.
Add the eggs and vanilla, and beat a further one minute.
Scrape the batter into the prepared pan and bake for 40-45 minutes, until a tester inserted in the middle of cake comes out
clean. Cool the cake for 15 minutes in pan, then turn out onto a wire rack to cool completely.
For Icing:
In the bowl of an electric mixer fitted with a paddle attachment, cream together butter, peanut butter, and egg white until fluffy.
Add icing sugar in three additions, beating well between additions. Add vanilla and enough milk to make a thick, spreadable
icing.
For Assembly:
When cake has cooled completely, transfer to a serving plate. Spread icing over the top and sides of cake (you will find you
have a generous amount of icing; trust me, you won’t regret it).
Serve at room temperature.
Serves 8-10