Triple Layer Banana Cake /w Peanut Butter Fudge Icing

Pat Duran Recipe

By Pat Duran kitchenchatter

A year around family favorite, the recipe for this moist layer cake was passed on to me by my mother. Children can't keep their fingers out of the icing, which tastes just like peanut butter fudge. This is a Taste of Home recipe, which I shamefully call my own at family gatherings. LOL
(after all , I did bake it!)


Recipe Rating:
 6 Ratings
Serves:
12-14 servings
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

3/4 c
butter ,softened, do not use margarine
Find more recipes at goboldwithbutter.com
2 c
granulated sugar or 1/2 c. brown sugar and 1 1/2 c. granulated sugar
3 large
eggs
1 1/2 c
over ripe bananas, mashed
2 tsp
vanilla
3 c
all purpose flour
1 1/2 tsp
baking powder
1 1/2 tsp
baking soda
1/4 tsp
salt
1 c
dairy butter milk
ICING:
6 Tbsp
creamy peanut butter
3 Tbsp
butter,soft
Find more recipes at goboldwithbutter.com
1 tsp
karo corn syrup
5 1/2 c
powdered sugar
8 to 10 Tbsp
milk- 2% is ok
peanut halves or pieces, for garnish or walnut halves
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Directions Step-By-Step

1
Cake:
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, soda, and salt; add to creamed mixture alternately with buttermilk, beating after each addition. Pour into 3 greased and floured 9-inch round baking pans. Bake at 350^ for 25 to 30 minutes or until toothpick test is clean. Cool for 10 minutes in the pan, before removing from pan to wire racks to cool completely.
---
Icing:
In a large bowl, beat the peanut butter, butter and corn syrup until smooth. Beat in powdered sugar and enough milk to be of spreading consistency. Frost between layers and over sides and top of cake. Garnish around top edge of cake and center with a single row of nuts.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Hashtag: #baked