banana cake with peanut butter frosting and chocolate sauce
Cake adapted from Smitten Kitchen’s Caramel Walnut Upside Down Banana Cake
Servings Prep Time
12-15slices 20minutes
Cook Time Passive Time
75minutes 60minutes
Servings Prep Time
12-15slices 20minutes
Cook Time Passive Time
75minutes 60minutes
simple syrup
  1. Begin by making the cake. Preheat the oven to 325f (see notes). Take a 10-inch cake tin (I used springform) and line with parchment paper. You will want the parchment to come up beyond the top of the sides of the pan as the cake puffs up quite a lot in the oven.
  2. Next, using an electric whisk, beat the butter and sugars together until they are fluffy. Add the eggs, 1 at a time, beating well and scraping down the sides of the bowl between each addition.
  3. Add the banana, tuaca, sour cream and vanilla extract. Beat to combine. Don’t worry if your mixture is looking a bit weird at this stage. It will come together once you add the dry ingredients.
  4. In a separate bowl, sift together the flour, baking powder and baking soda. Add the salt and whisk briefly to combine everything. Add this, in 3 additions, to the wet ingredients.
  5. Once everything is well combined, pour the cake batter into the cake tin and bake for about 1 hour and 15 minutes. Start checking for doneness at 1 hour. To check to see if the cake is done, insert a metal skewer into the middle. If it comes out clean, the cake is done!
  6. Leave the cake to cool to room temperature. Meanwhile, get your butter out of the fridge to make the frosting. Once the cake has reached room temperature pop it in the fridge, as it is much easier to ice a cold cake.
  7. While the butter is coming to room temperature, make the simple syrup by combining the sugar and water in a small saucepan. Over a medium high heat, stir until all the sugar has dissolved. Once cool, pour into a squeezy bottle or small jug.
  8. Now, onto the frosting. Using the paddle attachment on your stand mixer (or an electric hand whisk), beat the butter for a few minutes until it is pale and smooth. Add the peanut butter and beat again until well combined. Add the vanilla extract and 1 cup of powdered sugar. Beat to combine, then add 1 tablespoon of heavy cream and beat. Repeat until all the powdered sugar and heavy cream has been added.
  9. Whip the frosting for 2 minutes on a high speed until it is nice and fluffy, then fill your piping bag and set it aside in the fridge. Remove the cake from the fridge and get ready to slice it. You will need a bread knife, several toothpicks and a ruler.
  10. Begin by trimming off the dome on top of the cake so you have a flat surface to work with. Eat the crumbs using what’s left in the frosting bowl. Using the ruler, measure halfway up the cake and insert a toothpick. Repeat this several times around the outside of the cake until it is wearing a toothpick choker.
  11. Use the toothpicks to guide the knife as you cut around the cake, then work your way into the middle. Once you have your two cake layers, it’s frosting time!
  12. Pipe a little smudge of frosting onto your plate or cakestand so the bottom piece of the cake sticks to it. Then, take the simple syrup and drizzle it over the cake to keep it moist. Fill with a layer of frosting (about 3/4 cm) and drizzle with chocolate sauce. Add the top layer of the cake and repeat the simple syrup and frosting. Frost the sides of the cake, using an offset spatula to smooth the surface. Pour chocolate sauce onto the cake, letting it drizzle down the sides and pool into delicious puddles on the cake stand. Add sprinkles if desired.
  13. Chill for about 15 minutes to firm up the chocolate, then slice, dig in and enjoy!
Recipe Notes

I like to use the convection bake setting on my oven to get a more even bake on a big cake like this. The fan circulates air around the oven more efficiently so things tend to cook quicker and more evenly. If, however, you want to bake on your regular setting, preheat your oven to 350f and be aware that your cake may take a little longer to cook.


You can find the chocolate sauce recipe in the PS at the bottom of the post!