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Banana Peanut Butter Jelly Cake

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 mins
Cook Time: 30 mins
Assembly: 15 mins
Total Time: 1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: banana cake, peanut butter jelly cake, peanut butter frosting
Servings: 10 slices
Author: Maryanne Cabrera


Banana Cake:

  • 1 ½ cup all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¼ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 ripe medium bananas, mashed
  • cup whole milk, room temperature

Peanut Butter Frosting:

  • ½ cup unsalted butter, room temperature
  • ¼ cup smooth peanut butter*
  • 2 cups confectioners' sugar (powdered sugar)
  • ½ teaspoon vanilla extract
  • 3-5 Tablespoons heavy cream

Other Components:

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


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.


  • 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.


  • 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. 
All images and text ©The Little Epicurean