Banana Peanut Butter Milkshake Cake

Name: Banana Peanut Butter Milkshake Cake
Prep time: 10 min
Cook time: 50 min
Ingredients: 3 large bananas; 1/2 cup browned butter or melted butter; 1 tsp vanilla; 120 gm yogurt; 1 1/2 cup flour; 1 tsp baking soda; Pinch of salt; 2 cups whipping cream; 1/4 cup peanut butter (runny); 1 tbsp icing sugar; 1 tsp vanilla; Whipped cream; Freshly sliced bananas; Roasted peanuts; Peanut butter

Easy blender banana bread, topped with a creamy peanut butter mousse, fresh banana slices, whipped cream and roasted peanuts. All the flavors of a banana peanut butter milkshake in cake form.

If there is any flavor combination I like, banana and peanuts has to be at the top of that list. It is sweet and salty at the same time and honestly works so well together. Also, when I tried banana and peanut butter it was life changing, which led me to my banana peanut butter milkshake obsession. And now I am here making a cake with all these flavors.

What ingredients do you need to make this Banana Peanut Butter Milkshake Cake?

Bananas –

They have to be overripe in order to achieve the extra banana flavor. I have used just ripe banana slices on top of the cake as well. There are a lot of bananas in this recipe and that is important to convey the strong banana flavor.

Flour –

This recipe uses all purpose flour, you could use cake flour for a more tender cake crumb. I have tried this recipe with gluten free all purpose flour (Bobs Red Mill or King Arthur Baking mixes are good).

Sugar –

The cake uses castor sugar in the batter but you could use brown sugar or coconut sugar here. However the peanut butter frosting needs icing sugar. You can use any powdered sugar you prefer but icing/confectioner’s sugar is the best option for the cream frosting.

Butter –

I prefer using browned butter in this recipe but you can use oil or regular melted butter.

Eggs –

This recipe uses 2 large eggs, if you want to make it eggless use 2 flaxseed eggs (1 tbsp flaxseed powder mixed with 2 tbsp water, let this sit until its a gel like consistency.) you could use egg replacer powder as well and follow the package instructions.

Yogurt –

This gives the cake a very tender crumb like texture, so don’t skip out on it. I would recommend using buttermilk instead of yogurt as a substitute.

Peanut butter –

You MUST use a peanut butter brand you like to eat. This cake will taste just like it so make sure to find the best one and use it. I used my homemade Peanut butter recipe to make this cake. The peanut butter must be runny, hence if you are using a stiff/spreadable peanut butter warm it in the microwave before you use it in the frosting.

Whipping cream –

We need double cream/whipping cream to make the peanut butter frosting and to top the cake. Classic milkshakes have that whipped cream top which is essential. Hence this cake will have the same.

Roasted peanuts –

This adds crunch but also gives you an idea that there are peanuts in this cake to avoid anyone who might have allergies (it is a good indicator).

What equipment do you need to make this Banana Peanut Butter Milkshake Cake?

I used a food processor to make the cake batter but you can use a blender. The cake is baked in a Charlotte bundt tin which I got from the lovely people at Tavola. I would recommend lining the tin with baking spray or melted butter brushed on the sides, dusted with flour through a strainer. I used a spatula to remove the batter from the blender into the cake pan. The frosting is made in a bowl with an electric beater but you can use a whisk as well. A knife to slice the bananas and that’s it. I baked this cake in an oven.

How to make this Banana Peanut Butter Milkshake Cake?

To make the cake batter we start by preheating the oven to 170℃. Spray your bundt tin with baking spray or brush it with melted butter/oil. Dust it with flour through a strainer and move the pan about to evenly coat it. Set this aside. In a blender/food processor add the bananas, browned butter, yogurt, eggs, vanilla and sugar. Blend until absolutely smooth. Add the flour, baking soda, salt and blend for 5-8 seconds until just combined. It might not be completely mixed through, use a spatula to finish mixing it together . Pour the batter into the lined tin and bake for 45-50 mins until a tooth pick inserted into the center comes out clean. Remove from the oven and flip the cake onto a serving plate, let it cool on the plate.

While the cake cools, make the peanut butter frosting. In a large mixing bowl, whip up the double cream with a teaspoon of vanilla. Once it has gotten thick and you have stiff peaks, add the icing sugar and whisk again. Save a couple of spoonfuls of the whipped cream in another bowl and ad the runny peanut butter into the rest (if you peanut butter is not runny, warm it in the microwave for a few seconds until it is runny). Fold together until smooth.

Time to assemble the cake, layer the cavity of the cake with freshly sliced bananas, add the peanut butter frosting on top, layer on the whipped cream and drizzle with more peanut butter. Garnish with roasted peanuts and serve. Slice the cake and enjoy.

How to store this Banana Peanut Butter Milkshake Cake?

Once the cake is assembled if stores well in the fridge in an airtight container or a bundt pan keeper for 3 days. There is fresh cream on this cake and fresh bananas hence it is best consumed on the same day or next.

Looking for more banana inspired recipes?

Now that we have covered how to make this Banana Peanut Butter Milkshake Cake, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.