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Truly Decadent Banana Cake

Nakida Asson shares her recipe for this decadent, delicious banana cake with peanut butter frosting and chocolate chunks.

If you love a rich, delicious and moist banana cake that is layered with decadent peanut butter cream cheese frosting with milk chocolate chunks, this is the cake for you to bake right now! Drizzle on some luscious brown butter butterscotch sauce, and there you have it!




Banana Cake



• 1 plus 3/8 cups of all purpose (plain) flour

• 1 teaspoon of baking powder

• 1/2 teaspoon of baking soda

• 1 teaspoon of salt

• 6 tablespoons of unsalted butter melted

• 3/4 cup of sugar

• 1/8 cup of brown sugar

• 1 teaspoons of vanilla bean paste

• 1 large eggs

• 2 bananas (not overripe)

• 1/4 cup of buttermilk





Preheat the oven to 350 degrees F. Butter two 6-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.



In a medium bowl, mashed the bananas and set aside.



Sift the flour,baking powder,baking soda and salt together into a large bowl and set aside.



In a stand mixer with the paddle attachment, pour in the melted butter and add the sugars beat until it’s well combined. Add the eggs and beat for until it’s smooth. Add the bananas and vanilla bean paste beat for additional one minute.



Beat the flour mixture into the mixture in 3 batches, alternating with the buttermilk, beginning and ending with flour, until just smooth.



Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 20 to 25 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.




Peanut Butter Cream Cheese Frosting with Milk Chocolate Chunks

• 1 stick of unsalted butter

• 8oz of cream cheese

• 2 1/2 cups of powdered sugar

• 1/2 of peanut butter

• 2 teaspoons of vanilla extract

• 2/3 cups of milk chocolate chunks





In the bowl of a stand mixer beat the butter until it’s fluffy about 2 minutes.



Add the powdered sugar and salt with the mixer on medium high beat for 4 minutes, Add the cream cheese, peanut butter and vanilla and beat for 3 minutes until the frosting it’s nice and fluffy. Add the chopped milk chocolate chunks and gently mixed until it’s incorporated.




Brown Butter Butterscotch Sauce

• 1 stick of butter of butter

• 1/2 cup of brown sugar

• 1 teaspoon of salt

• 1 tablespoon of dark corn syrup

• 1/2 cup of heavy cream




Melt the butter in a medium saucepan over low heat, occasionally stirring from the bottom with a heatproof spatial until the butter begins to brown, about 5 minutes.




Add the brown sugar and salt, continuing to stir until well combined. Add the dark corn syrup and keep stirring the mixture. Raise the heat to medium and continue cooking the mixture until it begins to boil and the brown sugar is completely dissolved. Lower the temp to low and add the heavy cream, stirring gently, return the heat to medium and continue cooking for 5 minutes. Set aside to cool.





Photo credit: Nakida Asson



Nakida Asson is a wife, food blogger and a mother. She is a self taught home-baker and cake decorator. When she is not baking or writing, Nakida likes to read, watch cooking shows and spend time with family and friends.  





Comfort Cakes: Victoria Sponge