This banana peanut butter jelly cake takes favorite childhood flavors and combines them into one delicious layered dessert!
AMA. RBTL. FOMO. TBH. YSK. SMH.FTFY.
I feel lost with all these new abbreviations and acronyms. It makes me feel old and outdated. And in case you’re wondering, here’s what the foreign language above means: Ask Me Anything, Read Between The Lines, Fear of Missing Out, To Be Honest, You Should Know, Shaking My Head, Fixed That For You.
I’m not a fan of all this internet slang. The list continues to grow everyday and I’m trailing far behind. For the most part, it confuses me more than it makes communicating easier.
When I text message friends, I spell words out completely, use punctuation when needed, and over use exclamation points. If that makes me uncool, so be it.
I prefer to stick to the easy abbreviations are super straight forward. Take PBJ (or PB&J). We’re all on the same page when it comes to that meaning, right?
Cake Components
- Banana Cake
- Peanut Butter Frosting
- Fruit Jam
The banana cake uses the same cake recipe from this peanut butter banana bacon cake. It is strong, yet moist cake. It is perfect for stacking! The cake layer may be baked ahead of time and stored in the freezer up up to a month.
The smooth and creamy peanut butter frosting is absolute perfection. Best of all, it’s super simple to make. Beat together butter, peanut butter, and confectioners’ sugar. Add a little bit of heavy cream to achieve your desired consistency.
As with most baked goods and desserts, smooth homogenous peanut butter like JIF or Skippy works best for this recipe. Natural peanut butter may cause the frosting to separate when chilled.
Use your choice of fruit jelly or fruit jam. The cake photographed in this post uses raspberry jam. Choose seeded or seedless version. Any fruit jam will work. If you’re feeling decadent, swap in Nutella or speculoos cookie butter!
How to Assemble and Fill Banana Cake
First, slice each banana cake into two layers. You will end up with four banana cake layers.
- Place one cake layer on cake board or serving plate a top a cake turntable. Spread a layer of raspberry jam over cake using a mini offset spatula or the back of a spoon.
- Spread a layer of peanut butter frosting over raspberry jam. TIP: Use an ice cream scoop (or cookie scoop) to easily portion out the frosting.
- Add second cake layer. Repeat spreading jam and frosting. Continue and repeat with third cake layer. Add fourth cake layer on top. However, do not add jam to the final fourth layer.
- Crumb coat the tops and asides of assembled cake with peanut butter frosting. Place in the fridge for 15 minutes to allow frosting to harden. Add thicker coat of frosting all over the cake.
Fruit Jam Options
I prefer my peanut butter jelly sandwiches with raspberry jam. This cake recipe works with any fruit jam of your choice.
Go with grape, strawberry, apricot, or blueberry jam. If you’re interested in homemade jams, try these out:
- Homemade Raspberry Jam
- Fig Jam flavored with vanilla bean
- Quick Chia Strawberry Jam
- Blueberry Refrigerator Jam
Cake Decoration Ideas
There are many ways to decorate layer cakes. Sky is the limit! Choose to go as minimal or as extravagant as you would like.
I decorated the assembled banana peanut butter jelly cake with crushed honey roasted peanuts and crushed freeze dried raspberries.
Choose to go the minimalist route and try the “naked cake” look like this coconut cake. Or, go the traditional route with sprinkle topping like this classic chocolate cake.
Slicing and Serving 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.
Slice banana peanut butter jelly cake cold straight out of the fridge. For best results, use a sharp chef’s knife (8-inch or 9-inch knife).
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.
This layered 6-inch cake serves 10. For extra decadence, serve peanut butter jelly cake slices with a scoop of vanilla ice cream!
Cake Storage Instructions
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. Keep in an airtight container to prevent cake from drying out. Also, to prevent cake or buttercream from absorbing any fridge aromas/flavors.
More Peanut Butter Dessert Recipes
- Peanut Butter Ice Cream
- Peanut Butter Cake Doughnuts
- Chocolate Peanut Butter Crinkle Cookies
- Peanut Butter Thumbprint Cookies
Banana Peanut Butter Jelly Cake
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This recipe looks amazing! I have a kiddo with some special needs and PB&J is one of the only things he eats constantly. I am excited to make this for him. Thanks so much for sharing!!!