Baked Desserts | Baking | Cakes | Dessert
Peanut Butter and Jelly Banana Cake
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Peanut Butter and Jelly Banana Cake combines soft banana cake layers with creamy peanut butter frosting and sweet strawberry jam for a dessert that feels nostalgic in the best way. If you love peanut butter and jelly desserts like my Peanut Butter and Jelly Cookies or No-Bake Peanut Butter and Jelly Cheesecake, this cake brings those same classic flavors into one rich layered dessert. The banana cake stays soft and moist while the peanut butter frosting and jam add the perfect balance of salty and sweet.
What Is Peanut Butter and Jelly Banana Cake?
This Peanut Butter and Jelly Banana Cake combines soft banana cake layers with creamy peanut butter frosting and sweet strawberry jam. It’s inspired by classic peanut butter and banana flavor combinations with a nostalgic PB&J twist.
Why You’ll Love This Peanut Butter and Jelly Banana Cake
- Soft and moist banana cake layers
- Creamy peanut butter frosting in every bite
- Sweet strawberry jam adds classic PB&J flavor
- Great way to use ripe bananas
- Perfect balance of salty and sweet
- Layered cake that still feels easy and approachable
- Nostalgic flavor combination that always stands out
Ingredients Needed for Peanut Butter Banana Cake
Banana Cake
- All-purpose flour: Gives the cake structure while keeping the layers soft and tender.
- Baking powder: Helps the banana cake rise and keeps the texture light.
- Cinnamon: Adds warmth and works really well with the banana and peanut butter flavors.
- Kosher salt: Balances the sweetness and enhances the overall flavor.
- Ripe bananas:The riper the bananas, the sweeter and softer the cake will be. Brown spotted bananas work best.
- Granulated sugar: Adds sweetness and moisture to the cake layers.
- Butter: Creates a rich, soft texture throughout the cake.
- Eggs: Help bind the batter together and create structure.
- Vanilla extract: Adds warmth and rounds out the banana flavor.
Peanut Butter Frosting
- Cream cheese: Gives the frosting a creamy, slightly tangy flavor that balances the sweetness.
- Creamy peanut butter:Creates the rich peanut butter flavor throughout the frosting.
- Butter: Helps make the frosting smooth and fluffy.
- Vanilla extract: Adds warmth and enhances the peanut butter flavor.
- Powdered sugar: Sweetens and thickens the frosting. You may need slightly more depending on your desired consistency.
Filling
- Strawberry or raspberry jam: Adds the classic peanut butter and jelly flavor between the cake layers.
How To Make Peanut Butter and Jelly Banana Cake
- Preheat the oven to 350 degrees. Spray two 8-inch round cake pans with nonstick baking spray and set aside.
- In a mixing bowl, beat together the butter and sugar for about 3 minutes until lighter and fluffy.
- Mix in the eggs, vanilla extract, and mashed ripe bananas until combined.
- Gradually mix in the flour, baking powder, cinnamon, and kosher salt. Stir until the batter is fully combined.
- Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out mostly clean.
- Allow the cakes to cool completely before carefully slicing each cake in half horizontally to create four layers.
- In a mixing bowl, beat together the cream cheese, peanut butter, butter, vanilla extract, and powdered sugar until smooth and creamy.
- Spread peanut butter frosting over the first cake layer, then add a layer of strawberry or raspberry jam. Repeat with the remaining layers before frosting the outside of the cake.
Tips for the Best Banana Peanut Butter Cake
- Use very ripe bananas for the best flavor and moisture
- Allow the cake layers to cool fully before frosting
- Use creamy peanut butter for the smoothest frosting texture
- Chill the cake slightly before slicing for cleaner layers
- Strawberry and raspberry jam both work well in this recipe
- Add additional powdered sugar if the frosting feels too soft
- Slice the cake layers with a serrated knife for cleaner, more even layers
Storage and Make-Ahead Tips
- Store leftover Peanut Butter and Jelly Banana Cake covered in the refrigerator for up to 4 days. Because the frosting contains cream cheese, it is best kept chilled when not serving.
- For the best texture, let slices sit at room temperature for about 15–20 minutes before eating so the frosting softens slightly again.
- You can also make the cake layers a day ahead. Once cooled, wrap the layers tightly in plastic wrap and store them at room temperature overnight before assembling the cake.
- The unfrosted cake layers can also be frozen for up to 2 months. Wrap each layer tightly in plastic wrap and place them in a freezer-safe bag or container before freezing.
Peanut Butter and Jelly Banana Cake
This Peanut Butter and Jelly Banana Cake combines soft banana cake layers with creamy peanut butter frosting and sweet strawberry jam. A nostalgic layered dessert packed with banana flavor and classic PB&J inspiration.
Equipment
- Electric hand mixer or stand mixer
- Serrated knife
- offset spatula or butter knife
Video
Ingredients
Banana Cake
- 2 1/3 cups all-pupose flour (or 1:1 gluten-free flour)
- 1 tbsp baking powder
- 1/4 tsp cinnamon
- 1/2 tsp kosher salt
- 3/4 cup butter (melted)
- 1 1/3 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cup mashed ripe bananas
Peanut Butter Frosting
- 8 ounces cream cheese, (room temperature)
- 8 tbsp butter (room temperature)
- 3/4 cup creamy peanut butter
- 1 tsp vanilla extract
- 3 cups powdered sugar (you may need up to 1 cup additionally of powdered sugar)
Filling
- 1 cup strawberry or raspberry jam
Instructions
Cake
- Preheat the oven to 350 degrees. Spray two 8-inch round cake pans with nonstick baking spray. For easier removal, you can also line the bottom of each pan with parchment paper.
- In a bowl, whisk together the flour, baking powder, cinnamon, and kosher salt. Set this aside. Mixing the dry ingredients first helps everything distribute evenly in the cake batter.
- In a large mixing bowl, add the melted butter and granulated sugar. Mix for about 2–3 minutes, until the mixture looks slightly lighter and well combined.
- Add the eggs one at a time, mixing after each egg. This helps the batter come together more evenly.
- Add the vanilla extract and mashed bananas. Mix until combined. The batter may look a little textured from the bananas, and that is okay.
- Add the flour mixture a little at a time, mixing on low speed or stirring gently with a spatula. Mix just until you no longer see dry flour. Do not overmix, or the cake can turn dense.
- Divide the batter evenly between the two prepared cake pans. Use a spatula to spread the batter into an even layer.
- Bake for 30–35 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cakes cool in the pans for about 10–15 minutes. Then carefully remove them from the pans and place them on a cooling rack. Let them cool completely before slicing or frosting.
Peanut Butter Frosting
- Add the room-temperature cream cheese and room-temperature butter to a mixing bowl. Beat until smooth and creamy.
- Add the peanut butter and vanilla extract. Mix again until fully combined.
- Add the powdered sugar, 1 cup at a time. Once combined, increase the speed and beat until smooth.
- If the frosting feels too soft, add more powdered sugar, a little at a time, until it is thick enough to spread. You may need up to 1 additional cup.
Assemble the Cake
- Once the cakes are fully cooled, use a serrated knife to carefully slice each cake in half horizontally. This will give you four thinner cake layers.
- Place the first cake layer on a cake plate or serving platter.
- Spread a thin layer of peanut butter frosting over the cake layer.
- Spoon a layer of strawberry or raspberry jam over the frosting and gently spread it out, leaving a small border around the edge so it does not spill out too much when stacked.
- Add the next cake layer on top and repeat with frosting and jam until all layers are stacked.
- Frost the outside of the cake with the remaining peanut butter frosting. Use an offset spatula or butter knife to smooth it around the top and sides.
- Chill the cake for 20–30 minutes before slicing if you want cleaner layers.
Notes
- Use ripe bananas with brown spots for the best flavor and moisture.
- Make sure the cake layers are completely cool before frosting. Warm cake will melt the frosting.
- Creamy peanut butter works best for a smooth frosting.
- Strawberry jam and raspberry jam both work well.
- If the frosting is too soft, add more powdered sugar a little at a time until it thickens.
- Use a serrated knife to slice the cake layers more evenly.
- Store leftovers covered in the refrigerator.
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Commonly Asked Questions
What jelly works best with peanut butter banana cake?
Strawberry jam is the classic option, but raspberry jam also works really well with the peanut butter frosting and banana cake.
How ripe should bananas be for banana cake?
Very ripe bananas with brown spots work best because they are softer, sweeter, and give the cake more banana flavor.
Can I make peanut butter and jelly banana cake ahead of time?
Yes. The cake can be assembled a day ahead and stored covered in the refrigerator until ready to serve.
Can I use natural peanut butter?
You can, but creamy shelf-stable peanut butter usually creates a smoother and more stable frosting texture.
Why is my banana cake dense?
Overmixing the batter can make banana cake dense. Stir the batter only until the flour is combined for the softest texture.
Can I use raspberry jam instead of strawberry?
Absolutely. Raspberry jam gives the cake a slightly richer berry flavor and pairs really well with the peanut butter frosting.
Can You Make This Into Cupcakes?
Yes. This recipe works well as cupcakes too. Line muffin tins with cupcake liners and fill each liner about 2/3 full with batter.
Bake at 350 degrees for approximately 18–22 minutes, or until the tops spring back lightly and a toothpick inserted into the center comes out clean.
Once cooled, fill the center of each cupcake with a small spoonful of strawberry or raspberry jam before frosting with the peanut butter frosting.
