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banana cake with peanut butter icing

Banana Cake with Peanut Butter Icing

Enjoy a great-tasting dessert after dinner tonight.

Gluten Free:
Serving Size:
Total Time:
1 Hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Meal Occasion:
Desserts & Baking
Level of Difficulty:
Rate this recipe: Rating: 4 (11 votes cast)


This recipe is recommended for 24 servings
  • 1 1/2 cups granulated sugar
  • 1/2 cup plus 1/3 cup butter, softened and divided
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup sour cream
  • 1 2/3 cups mashed bananas (about 4 large, very ripe bananas)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup pecan pieces
  • 1/2 cup SKIPPY® Creamy Peanut Butter
  • 4 cups powdered sugar
  • 1/3 cup half-and-half


  1. Heat oven to 375°F. Grease 15x10-inch jelly-roll pan; line with parchment paper.
  2. In large bowl, beat together granulated sugar, 1/2 cup butter and the vanilla with electric mixer until light and creamy. Add eggs, 1 at a time, beating after each addition. Add sour cream and bananas; beat until combined.
  3. Stir flour, baking soda and pecans into bowl. Spread mixture into pan. (If it is correct, mixture comes right to top of pan.) Bake 20 minutes or until golden brown. Spread with icing while hot. Cool in pan.
  4. To make peanut butter icing, in small saucepan, melt remaining 1/3 cup butter over medium heat until bubbly and golden brown. Remove from heat. Stir in peanut butter, powdered sugar and enough half-and-half for smooth, spreadable consistency. Spread over warm cake. Let stand until icing is set. Cut into 24 pieces.