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Banana Peanut Butter Jelly Cake
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Banana Peanut Butter Jelly Cake

An ode to a childhood favorite snack. Four layers of banana cake sandwiched with raspberry jam and peanut butter frosting. 
Yield: 6-inch layer cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Assembly: 15 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 506kcal
Author: Maryanne Cabrera

Ingredients

Banana Cake:

  • 1 ½ cup all-purpose flour (200 g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt or Diamond Crystal kosher salt
  • ¼ cup unsalted butter (57 g), room temp, softened
  • ½ cup granulated sugar (100 g)
  • ½ cup light brown sugar (100 g), packed
  • 2 large eggs, room temperature
  • 2 ripe medium bananas, mashed
  • ⅓ cup whole milk, room temperature

Peanut Butter Frosting:

  • ½ cup unsalted butter (113 g), room temp, softened
  • ¼ cup smooth peanut butter* (70 g)
  • 2 cups confectioners' sugar (230 g)
  • ½ teaspoon vanilla extract
  • 3 Tablespoons heavy cream, or more depending on desired consistency

Other Components:

  • ½ cup raspberry jam (170 g)
  • freeze dried raspberries*, as needed
  • chopped honey roasted peanuts, as needed

Instructions

Banana Cake:

  • Preheat oven to 350° F. Line two 6-inch cake pans with parchment and lightly grease the sides.
  • Whisk together flour, baking soda, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream butter. Add sugar and brown sugar and mix until well combined. Add eggs one at a time. Add mashed bananas. Scrape down bowl as needed to ensure thorough mixing.
  • Alternate adding flour mixture and milk. Start with the flour and end with the flour. Mix until just combined.
  • Divide batter evenly between the two prepared cake pans. Bake for 30-35 minutes until toothpick inserted in center of cake comes out clean. Let cool in pan for a few minutes before unmolding. Transfer to wire rack to cool to room temperature.

Peanut Butter Frosting:

  • Cream together softened butter and smooth peanut butter. Add confectioners sugar, vanilla, and 3 Tbsp of heavy cream. Mix together until smooth. Add addition cream if frosting is too thick.

Assembly:

  • Split each banana cake into two equal layers. You should end up with four cake layers.
  • Spread ⅓ of raspberry jam onto the first cake layer. Follow with a layer of peanut butter frosting. Add another layer of cake and repeat adding jam and frosting. Continue to repeat until the fourth layer of cake is on top. Do not add jam to final cake layer.
  • Crumb coat the top and sides of the cake with peanut butter frosting. Let chill in the fridge for 10-15 minutes to allow frosting to set. Coat the top and sides of the cake with remaining peanut butter frosting. Garnish assembled cake with crushed peanuts and crushed freeze dried raspberries.

Notes

Ingredients:
  • Use your choice of fruit jelly, jam, or preserves. 
  • The peanut butter frosting works best with homogenous peanut butter like JIF or Skippy. Natural peanut butters may cause the frosting to separate when chilled. 
  • Freeze dried raspberries are available at Trader's Joe, Target, and Whole Foods Market. You can also buy them online. 
Slicing Cake: It is much easier and much cleaner to slice a cold cake! However, cake tastes better is more flavorful when served at room temperature.
Allow cake slices to sit at room temperature for 20-40 minutes to soften. Time depends on the ambient temperature of the room. The chilled cake needs to warm up. During this resting period, the cake and buttercream will soften.
Storage: Full assembled frosted cake may be stored in the fridge for up to 48 hours before serving. Take note of any scents or aromas inside your fridge. The buttercream may absorb those flavors. For extra protection, store cake in a cake box (either standard cardboard bakery box or an airtight container). Once sliced, store cake slices in an airtight container for up to three days.
 
All images and text ©The Little Epicurean

Nutrition

Calories: 506kcal, Carbohydrates: 78g, Protein: 6g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 80mg, Sodium: 213mg, Potassium: 204mg, Fiber: 2g, Sugar: 57g, Vitamin A: 574IU, Vitamin C: 4mg, Calcium: 66mg, Iron: 1mg