Banana Snacking Cake with Peanut Butter Cream Cheese Frosting

Thank you so much to NouBon for sponsoring the development of this recipe! All opinions are my own. And thank you, readers, for supporting the businesses that help keep Fikabröd’s recipes online!

Back at you today with the third and final recipe that I developed for NouBon! As I mentioned in cookie and pie recipe posts, NouBon was founded by 2 sisters who wanted to share the flavours and treats of their Caribbean heritage with a wider audience.

As I brainstormed recipe ideas, I kept thinking about plantains because they’re such a staple in cuisines across the Caribbean. However, I realize that I am blessed here in Atlanta with stores like Buford Highway Farmers Market and Your DeKalb Farmers Market when it comes to sourcing more uncommon produce. And since part of NouBon’s mission is to make the flavours they grew up with accessible to everyone, I knew all the recipes I developed needed to be relatively accessible as well—in terms of both preparation and ingredients required.

So, since I know not everyone can find plantains locally, I opted to switch my thoughts to bananas, another Caribbean staple! 🍌 Focusing on this fruit led me to the obvious combo of peanut butter and bananas. With the cinnamon, star anise, and nutmeg in NouBon’s Sweet Peanut Spread, the classic pairing feels familiar yet different in this easy, scrumptious snacking cake.

Love peanut butter and supporting woman-founded brands, too? Check out the other recipes I developed for NouBon!

Banana Snacking Cake with Peanut Butter Cream Cheese Frosting

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• Yield: 8–10 servings (one 8" cake) 1x

Ingredients

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Banana Cake:

• 7 Tbsp (100g) unsalted butter, room temp
• ½ cup (100g) granulated sugar
• 2 large eggs, room temp & lightly beaten
• 1 ripe large banana, mashed ^[1]
• 1 tsp vanilla extract
• ¾ cup + 2 Tbsp (105g) all-purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon ^[2]
• ¼ tsp salt

Peanut Butter Cream Cheese Frosting:

• 4 ounces (114g) full fat cream cheese, room temp
• ¼ cup (57g) unsalted butter, room temp
• ½ cup (130g) NouBon Sweet Peanut Spread, stirred well
• ½ cup (57g) confectioners’ sugar, sifted

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Instructions

1. Enjoy immediately or store in fridge until 20 minutes before serving.
2. Heat oven to 350°F. Grease and line the bottom of an 8" round cake pan with circle of parchment paper; set aside.
3. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until light and fluffy.
4. Add eggs, mashed banana, and vanilla, mixing until thoroughly combined.
5. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
6. Add half the flour mixture to butter mixture, mixing on low until it’s almost all incorporated. Scrape down bowl. Repeat once more with rest of flour mixture.
7. Spread batter into prepared pan, smoothing the top with an offset spatula or the back of a spoon.
8. Bake for about 25 minutes. The cake is done when it is golden, pulls away slightly from the sides of the pan, and springs back when lightly pressed.
9. Leave cake in pan for 5–10 minutes, then gently turn out onto wire rack to cool completely.
10. Once the cake is completely cool, it’s frosting time! In the bowl of a stand mixer fitted with paddle attachment, beat cream cheese and butter on medium-high until fluffy and smooth. Beat in NouBon Sweet Peanut Spread.
11. Sift in confectioners’ sugar. Mix until combined, scraping down bowl as necessary.
12. Spread frosting onto banana cake with an offset spatula or the backside of a spoon.

Notes

1. You know how to judge banana sizes 🍌 But just because I jotted it down: I’ve made this recipe with bananas that weigh between 135–165g unpeeled.
2. Of course I used my favourite Burlap & Barrel Royal Cinnamon!