Triple Layer Banana Cake

A year-round family favorite, the recipe for this moist contest winning layer cake. You kids won't be able to keep their fingers out of the icing, which tastes just like peanut butter fudge.


14 servings


3/4 cup butter, room temperature
2 cups granulated (white) sugar
3 eggs
1 1/2 cups mashed ripe bananas (about 3 medium)
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup buttermilk

Frosting Ingredients

6 tablespoons peanut butter
3 tablespoons butter, room temperature
5 1/4 cups confectioners' (powdered) sugar
8 to 10 tablespoons milk
peanut halves, optional


Preheat oven to 350°F (177°C). Grease three 9-inch round baking pan with Pan Release or cooking spray.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Pour into prepared round baking pans.

Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire cooling racks to cool completely.

For frosting: In a large bowl, beat the peanut butter and butter until smooth. Beat in confectioners' sugar and enough milk to achieve spreading consistency. Frost between layers and over top and sides of cake. Garnish with peanuts if desired.

Nutritional Information

1 slice equals 583 calories, 18 g fat (9 g saturated fat), 80 mg cholesterol, 498 mg sodium, 102 g carbohydrate, 2 g fiber, 7 g protein.

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