Nutter Butter Banana Cake

Nutter Butter Banana Cake

3 C cake flour
1 t baking soda
3/4 t salt
1/2 t baking powder
1 C unsalted butter, room temp
2 C sugar
3 large eggs, room temp
2 C mashed very ripe bananas
6 T buttermilk
2 t vanilla

Grease two 9x12 round cake pans, then line with parchment and grease parchment.

Sift together flour, baking soda, salt and baking powder. Set aside.

On medium speed, cream butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.  Add eggs one at a time, beating well after each addition.  Add the bananas.  Add half of the dry ingredients, mixing until well incorporated, then add the buttermilk and vanilla, and then the second half of the dry ingredients, mixing well.  Divide the batter between the prepared pans.  Bake at 325 for 40-50 minutes, or until toothpick comes out clean.

Let pans cool for 10 minutes then remove and cool completely on wire racks. Frost with Peanut Butter Frosting.

Peanut Butter Frosting

1 C Peanut Butter
1/2 C butter, soft
1 t vanilla
2 C powdered sugar
cream

Cream together butter, peanut butter and vanilla.  Add powdered sugar and cream, whipping until smooth, fluffy and desired consistency.

** I think I used about 6 T cream.
** I took this cake to Chloe at girl's camp for her 13th birthday...at her request of course! It luckily survived the 3 hour drive to Bear Lake!