Ingredients
3/4 cup butter, softened2 cups sugar3 eggs1-1/2 cups mashed ripe bananas (about 3 medium)1-1/2 teaspoons vanilla extract3 cups all-purpose flour1-1/2 teaspoons baking powder1-1/2 teaspoons baking soda3/4 teaspoon salt1 cup buttermilkFROSTING:6 tablespoons peanut butter3 tablespoons butter, softened5-1/4 cups confectioners’ sugar8 to 10 tablespoons 2% milkPeanut halves, optional
Preparation
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, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat the peanut butter and butter until smooth. Beat in confectioners’ sugar and enough milk to achieve spreading consistency. Frost between layers and over top and sides of cake. Garnish with peanuts if desired.
