Butterfinger Banana Cake W Peanut Butter Cream Cheese Frosting
Indulge in the perfect fusion of nostalgia and decadence with this Butterfinger Banana Cake with Peanut Butter Cream Cheese Frosting. This moist, flavor-packed cake starts with ripe bananas and chopped Butterfinger candy bars baked into every bite, creating a sweet and irresistible crunch. The luscious peanut butter cream cheese frosting is delightfully creamy, balancing the cake's sweetness with a nutty, tangy finish. Topped with extra Butterfinger pieces for a touch of whimsy and texture, this dessert is as stunning as it is satisfying. Perfect for any occasion, this banana cake masterpiece is a standout crowd-pleaser that combines classic flavors with a candy-inspired twist.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 eggs
- 4 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 0.5 cup sour cream
- 1.5 cups chopped Butterfinger candy bars
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened (for frosting)
- 0.5 cup peanut butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1 tablespoon milk (optional, for frosting consistency)
- 0.5 cup additional Butterfinger candy, chopped (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking dish.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs to the butter mixture one at a time, beating well after each addition.
Mix in the mashed bananas and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Fold in 1 1/2 cups of chopped Butterfinger candy bars using a spatula.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
To make the frosting, beat together the cream cheese, softened butter, and peanut butter in a large bowl until smooth and creamy.
Gradually add in the powdered sugar, 1 cup at a time, beating well after each addition.
Mix in the vanilla extract. If the frosting is too thick, add 1 tablespoon of milk at a time until the desired consistency is reached.
Once the cake is completely cooled, spread the frosting evenly over the top of the cake.
Sprinkle the remaining 1/2 cup of chopped Butterfinger candy over the frosting for garnish.
Slice and serve your Butterfinger Banana Cake with Peanut Butter Cream Cheese Frosting. Enjoy!
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 394 mg | 17% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 74.9 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 75 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 321 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
