This banana bread cake is served with a fluffy peanut butter whipped cream and can be made for dessert or breakfast!
Total Time:1 hour 15 minutes
Yield:10 Servings 1x
For the cake:
¾ cup mashed ripe bananas (from about 2 large bananas)
2 tablespoons white vinegar
6 tablespoons unsalted butter, at room temperature
1 cup sugar
1 large egg
1–1/2 teaspoons vanilla extract
1–1/2 cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup whole milk
For the whipped cream:
1 cup heavy whipping cream
¼ cup powdered sugar
3 tablespoons creamy peanut butter (see notes)
Crumbled peanut butter cookies (like Nutter Butters), peanut granola, or chopped honey roasted peanuts
To prepare the cake:
Preheat the oven to 275 degrees. Lightly grease a 9” springform pan and line the bottom of it with a sheet of parchment paper.
In a small bowl, combine the mashed bananas and vinegar. In the bowl of a stand mixer or a large mixing bowl, cream the butter and sugar on medium speed until pale, about 2 minutes. Add the egg and extract and beat on low just to combine. Add in half of the flour as well as the baking soda and salt and stir on low until almost combined. Add half of the milk and stir to combine. Repeat this process to incorporate the remaining flour and milk. Do not overmix. Fold in the banana mixture. Pour the batter into the prepared pan and bake in the preheated oven until a toothpick inserted comes out clean, about 1 hour. Allow to cool completely prior to topping with whipped cream.
To prepare the whipped cream:
Come all of the ingredients in a large bowl or the bowl of a stand mixer and whip on medium speed until fluffy, medium peaks form in the bowl. If you plan to serve and eat all of the cake at once, go ahead and top the cake with the whipped cream and garnish as desired, otherwise, I recommend just cutting slices and serving with whipped cream as you eat it. Cake is best eaten within 2 days.
You can add extra peanut butter for a more intense flavor- this is totally optional!