WHAT YOU’LL NEED
FOR THE CAKE
2 cups sugar
2 cups flour
1.5 tsp kosher salt
1.5 tsp baking powder
1.5 tsp baking soda
2 large eggs
2 tsp vanilla extract
1 cup buttermilk
1/2 cup melted butter (or flavorless oil)
3/4 cup water (room temp)
1 cup creamy unsweetened peanut butter*
*If you don't have unsweetened peanut butter, I suggest removing 2-4 tbs sugar from the recipe, especially if you will be frosting it.
FOR THE FROSTING
1 super ripe banana, mashed (about 1/2 cup)
1 cup (2 sticks) butter, softened at room temp
1 tsp banana extract
1 tsp vanilla extract
1/2 tsp salt
2.5 cups powdered sugar
WHAT YOU’LL DO
Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 baking dish and dust lightly with flour.
In a large bowl, whisk together the sugar, flour, salt, baking powder, and baking soda. In another medium bowl, whisk the egg, vanilla, buttermilk, oil, water, and peanut butter. Add the wet ingredients into the dry and stir to combine. Pour into the baking dish.
Bake until a toothpick inserted into the center comes out clean, about 40-45 mins. Begin checking for doneness at 40.
Cool in the pan.
For the banana buttercream, beat the mashed banana and butter with an electric mixer until fluffy and almost white in color, about 2 mins. Add in the banana and vanilla extracts and salt. Beat again. Add in the powdered sugar, one cup at a time, and whip until desired consistency. Frost your cooled cake and enjoy!