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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
2 eggs
2
1/2 cup oil
3
1/2 cup granulated sugar
4
1/2 cup packed brown sugar
5
1 cup mashed fully ripe bananas (about 3)
6
1-1/2 cups flour
7
1 tsp. Magic Baking Powder
8
1/2 tsp. baking soda
9
1/2 tsp. salt
10
1/3 cup Kraft Whipped Peanut Butter
11
1 cup icing sugar
12
1/4 cup milk
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How do I make it ?
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Step 1
Heat oven to 350ºF. Step 2
Beat first 4 ingredients in large bowl with mixer until well blended. Add bananas; mix well. Step 3
Mix flour, baking powder, baking soda and salt. Add to banana mixture; mix well. Pour into 9-inch square pan sprayed with cooking spray. Step 4
Bake 30 to 35 min. or until toothpick inserted in centre comes out clean. Cool completely. Step 5
Beat peanut butter, icing sugar and milk with mixer until well blended; spread over cake. Kraft Kitchen Tips!
How to Save Bananas for Baking
Don't waste over-ripe bananas. Peel the bananas, then place 2 to 3 bananas in freezer-weight resealable plastic bag. Press bag gently to remove excess air before sealing. Squeeze bag to mash the bananas, then freeze up to 3 months. Thaw in refrigerator before using as desired.
Shortcut
Instead of the homemade frosting, mix 1 cup canned ready-to-spread vanilla frosting and 3 Tbsp. Kraft Whipped Peanut Butter until well blended. Spread over cake.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value
Fat 10 g
Saturated fat 1 g
5 %
Cholesterol 25 mg
Sodium 170 mg
7 %
Carbohydrate 34 g
Fibre 1 g
Sugars 23 g
Protein 3 g
Vitamin A
2 %
Vitamin C
2 %
Calcium
2 %
Iron
6 %
Servings
16 servings, 1 piece (70 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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