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This Elvis Presley Sheet Cake brings together the iconic combination of bananas and peanut butter into one irresistible treat. The moist banana cake is complemented by a luscious, creamy peanut butter frosting that creates the perfect balance of flavors. Topped with a sprinkle of chopped nuts, it’s the ultimate dessert for any occasion.
- Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup butter, softened
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
For the Peanut Butter Frosting:
- 1/2 cup creamy peanut butter
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
Directions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch sheet pan and set aside.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the butter, buttermilk, eggs, and vanilla extract until smooth.
- Add the mashed bananas and crushed pineapple to the wet ingredients and stir to combine.
- Gradually fold the wet mixture into the dry ingredients and stir until just combined. If using, fold in the chopped walnuts or pecans.
- Pour the batter into the prepared sheet pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- For the frosting: In a mixing bowl, combine peanut butter and butter. Beat until creamy.
- Gradually add powdered sugar, milk, vanilla extract, and salt. Continue beating until smooth and fluffy.
- Once the cake is completely cool, spread the peanut butter frosting over the top. Slice into squares and enjoy!
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 12 servings