Posted by on Wednesday, March 14, 2012 in Happy Endings

Every harmonious household needs a few good dessert recipes, right?! And the very best thing about dessert? It’s vegetarian. Perfect for the mixed veggie/carnie kitchen. Nary a meat-eater complains about the lack of meat when a scrumptious dessert is placed before him or her.

Like this one, for instance. It’s a banana sheet cake packed with tiny little Reese’s Peanut Butter Cup minis. And then topped with an amazing peanut butter cream cheese frosting. And it’s delicious.

Reeses Peanut Butter Cup Banana Cake

Peanut butter, banana, and chocolate are one fine trio, especially in cake-and-icing form. The banana-y cake is wonderfully moist, and when you hit a bite with peanut butter cup, it’s heaven. And the frosting? Out of this world.

Reeses Peanut Butter Cup Banana Cake with Peanut Butter Cream Cheese Frosting

In the words of Nike: Just do it.

Reeses Peanut Butter Cup Banana Cake with Peanut Butter Cream Cheese Frosting close up

 

Reese’s Peanut Butter Cup Banana Cake with Peanut Butter Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
Peanut butter, banana, and chocolate are one fine trio, especially in cake-and-icing form. The banana-y cake is deliciously moist, and when you hit a bite with peanut butter cup, it’s heaven. And the frosting? Out of this world.
Author:
Recipe type: Dessert
Yield: 12 pieces
Ingredients
Reese’s Peanut Butter Cup Banana Cake:
  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1½ cups sugar
  • 2 eggs
  • ¾ cup sour cream
  • 1⅓ cups mashed ripe bananas (about 3 large)
  • 2 tablespoons fresh lemon juice
  • 2 cups (2 8-ounce packages) Reese’s peanut butter cup minis (unwrapped mini cups), with 12 reserved for the top of the cake
Peanut Butter Cream Cheese Frosting
  • 1 8-ounce block cream cheese, room temperature
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup peanut butter
  • 1½ cups powdered sugar
  • 2 tablespoons heavy whipping cream
Instructions
  1. Preheat oven to 350 degrees. Butter and flour a 13-inch x 9-inch baking pan. Set aside.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In the bowl of a stand mixer fitted with the beater blade attachment or in a large bowl using an electric mixer, beat together the butter and 1½ cups sugar on medium speed until well-blended. Add the eggs one at a time and beat until the mixture is fluffy. Mix in the sour cream, bananas, and lemon juice. Pour in the flour mixture a little at a time and beat until well-blended. Gently stir in the peanut butter cup minis with a wooden spoon. Spread batter into the prepared pan.
  4. Bake for about 30 minutes, or until the top of the cake is golden and a toothpick or tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack.
  5. Make the frosting. In the bowl of a stand mixer fitted with the beater attachment or in a large bowl using an electric mixer, beat together the cream cheese, butter, and peanut butter until well-blended. With the mixer on low speed, beat in the powdered sugar until well-incorporated. Increase the speed to medium and beat for another 30 seconds. Add the heavy whipping cream and beat for about three minutes until the frosting is fairly light and smooth.
  6. Spread the frosting on the completely cooled cake. Place the reserved peanut butter cup minis on the cake, evenly spaced. Cut into 12 pieces and serve. Store leftover cake in the refrigerator. It keeps well for about 3 – 4 days.
Notes
Adapted from Bon Appétit