Banana slice with peanut butter fudge icing
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Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
50 mins
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Servings
20
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Calories
251 kcal
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Course
Dessert
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Cuisine
Australian
Banana slice with peanut butter fudge icing
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A banana sheet cake with an easy peanut butter fudge icing. Great for feeding a crowd!
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Ingredients
For the sheet cake
- 1 1/2 sticks of butter
- 1 cup sugar
- 1/2 cup brown sugar
- 3 eggs
- 1 cup mashed ripe banana 2-3 bananas, depending on size
- 1 1/2 teaspoons vanilla essence
- 1 1/2 tablespoons buttermilk or sour milk (see note below)
- 2 1/2 cups plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
For the peanut butter fudge topping
- 3/4 stick of butter
- 4 tablespoons milk
- 1/3 cup peanut butter
- 2 teaspoons vanilla essence
- 2 1/2 cups powdered / icing sugar powdered / icing sugar
- 6 peanut butter cups chopped into pieces (optional)
Instructions
- Lightly butter a 9 x 13 inch cake pan / baking dish and preheat the oven to 175C / 350F (170C / 340F fan oven).
- In a food mixer or food processor (or in a bowl with a hand-held electric whisk), soften the butter (about a minute), then add the sugars and cream together until light and fluffy (about 2 minutes).
- With the motor / whisk running, add the eggs one by one until combined, then whisk in the mashed banana, vanilla, and milk.
- In a separate bowl, sift the flour together with the baking powder, baking soda, salt, and cinnamon.
- Slowly add the flour mixture to the wet ingredients (pour wet mixture into a bowl if you’ve used a food processor), mixing until just combined.
- Pour the batter into the cake pan / baking dish and bake for 30 minutes or until a skewer inserted into the centre of the cake comes out pretty clean. Leave to cool in the pan.
- Meanwhile, make the frosting. Combine the butter, milk, peanut butter and vanilla in a saucepan and heat and stir until melted together.
- Slowly add the powdered / icing sugar until you have a smooth and thick frosting. Pour over the cake and spread evenly.
- Sprinkle over the chopped peanut butter cups (if using). Pop the whole pan in the fridge or freezer for a short while to set the frosting a bit, then slice and serve.
Equipments used:
Notes
- If you don’t have any buttermilk and don’t want to buy any just for this recipe, simply add about ¾ tablespoon vinegar or lemon juice to ordinary milk and let stand for 5 minutes (I always do it this way, as buttermilk isn’t a standard ingredient here in the UK).
- Don't overmix after you add the dry ingredients to the wet. Just mix the flour in until just combined. A bit lumpy is fine!
- Begin checking the cake after 25 minutes as cooking time will vary a little depending on your oven.
- Feel free to use Reese’s Pieces or Peanut Butter M&Ms instead of Peanut Butter Cups for decoration - or just skip this final step altogether!
Nutrition Information
Show Details
Calories
251kcal
(13%)
Carbohydrates
48g
(16%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
25mg
(8%)
Sodium
138mg
(6%)
Potassium
142mg
(4%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
50IU
(1%)
Vitamin C
1mg
(1%)
Calcium
30mg
(3%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 25mg | 8% |
| Sodium | 138mg | 6% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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