Go Back
+ servings
Print Recipe
No ratings yet

Banana Cake with Chocolate Peanut Butter Icing

This makes a large, amazing banana cake. It is perfect for dinner parties or other large gatherings, as it makes a half sheet pan size cake (13x18). It's a large cake! The chocolate peanut butter icing is the perfect addition. Plus, of course it is a whole grain recipe that does not taste like one!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: banana and chocolate, banana and peanut butter, banana cake, banana recipes, whole grain dessert, whole wheat desserts, whole wheat recipe ideas
Servings: 24 servings
Author: Amy- A Red Spatula


  • 3 cups whole wheat pastry flour You can use other whole wheat flours, but the whole wheat pastry creates such a tender crumb.
  • 2 cup all purpose flour
  • 2 ½ teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ½ cup butter, softened
  • ¾ cup oil I used canola, but use whatever you prefer. Just make sure it is neutral flavored
  • 1 ¼ cup granulated sugar
  • ¾ cup brown sugar
  • 6 bananas
  • 6 eggs
  • 1 tablespoon vanilla
  • 3 cups buttermilk

Chocolate peanut butter icing

  • ½ cup butter
  • 2 cups powdered sugar
  • cup cocoa powder
  • ½ cup peanut butter creamy or crunchy, your choice. It is a pretty serious debate in our house.
  • 1 teaspoon vanilla
  • milk as needed


  • Preheat oven to 350 degrees.
    Prep sheet pan by lining with parchment paper and spraying the paper and pan riser with pan spray or softened butter.
    In small/medium bowl combine dry ingredients- flours, baking powder, baking soda, salt and cinnamon.
    In another larger bowl, mix butter and sugars. You can do this with a stand mixer, hand mixer or even by hand. It will be a good workout if you decide to do it by hand! Beat the butter and sugars until they are light and fluffy. Add in bananas and mix again. You can mush them before hand, but it is so simple to throw them in and mix them. Next is eggs and vanilla. Blend this only until combined. Then add dry ingredients. Now, only blend these until they just come together, you don't want to overmix and baked goods with whole wheat flours. Last is your buttermilk. Again, careful not to overmix.
    Pour batter into pan. Spread carefully, but don't stress on it being completely flat, it will do this as it bakes.
    Now, bake until a toothpick inserted in the center comes clean. I actually like to under bake just a touch. Whole grain baked goods can dry out quickly. It is good to underbake just a little.
    Place on a cooling rack. Within a minute or 2, remove the riser.
    Allow to cool before icing.

Chocolate peanut butter icing

  • Mix your butter, powdered sugar and cocoa powder until light. It will be dry, but don't worry as we keep adding in ingredients, it will soften. Add in peanut butter and vanilla and continue to mix. Last is milk. Add in as needed. This will depend on how soft your want you icing.
    If it makes it, you will be tempted to eat it all, ice your cake :).