This Anna Banana cake is like a fluffier banana bread topped with a decadent peanut butter chocolate fudge frosting. Simple enough for everyday, but also delicious enough for special occasions.
This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Today would have been my mother’s 74th birthday, so I made her a birthday cake.
Her name was Anna and she hated being called Anna Banana as a child. Kids would tease her, calling her that name as they did so. Even when I was a child myself I remember her hating the name. So why on earth would I dedicate a cake called Anna Banana to her on her birthday?
Sometime in her late adult years she reclaimed it, owning it as her nickname. It seems like a small thing, but it was important to her. She would talk about it with a big smile, expressive story telling, and laughed with her whole body – much like with any story she would tell.
I hope I never forget the sound of her laugh.
My mom also loved chocolate.
In the past I made her a chocolate cake with chocolate frosting decorated with chocolate sprinkles. She clearly hoarded the chocolate loving genes cause both my brother and I gravitate towards fruity desserts over chocolate. So for her would-be birthday I met her halfway, making a banana cake with chocolate frosting.
Of course it is also Saturday which as you know means #PBchocSat during college football season. While I was prepared to miss a week of #PBchocSat, I ended up adding some peanut butter into the frosting as well. Because it’s delicious and I think she would have liked it.
Especially served on top of the wood slice cake stand my brother made for me years ago.
Today I am also getting my first tattoo – you guessed it, in honor of my mother. It will be her cursive A that she signed on her paintings followed by the year I was born 85 (my brother also plans to get one with his birth year 79). I originally intended to have it on my wrist but realized as much as I would like seeing it there I don’t want everyone else to ask about it all the time. So I am going for my ribs where I can still see it but no one else can. Nothing like going for the most painful spot the first time around. I’m already going to cry today so what’s a little more?
We love you mom and miss you terribly.
Three years ago: Snickerdoodles
Six years ago: No-Bake Pumpkin Spice Cookie Butter Pie
Seven years ago: Roasted Poultry Stock
Eight years ago: Thanksgiving Recipe Roundup (2013)
Nine years ago: Peanut Butter Marshmallows
Eleven years ago: Buckeye Candies
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 3 large overripe bananas, mashed (about 1-1/2 cups), mashed
- 1/4 cup sour cream (or Greek yogurt)
PEANUT BUTTER-FUDGE FROSTING
- 4 oz. semisweet chocolate
- 2 Tbsp cocoa powder
- 1/3 cup milk
- 1/4 cup unsalted butter
- 1/4 cup creamy peanut butter
- 1 tsp vanilla extract
- 2 cups sifted powdered sugar (more if needed)
- Preheat the oven to 350°F and butter a 9-inch springform pan; set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat butter until creamy. Add both sugars and beat on high for 2 minutes or until creamed together. Add the eggs one at a time and beat after each addition. Beat in vanilla and bananas until combined.
- Add half the flour mixture to the batter, followed by the sour cream, then the remaining flour, mixing until just incorporated.
- Spoon the batter into the prepared pan evenly and bake for 30-40 minutes (until the cake springs back when gently pressed in the center or a toothpick inserted in the center comes out clean).
- Cool for 10 minutes, then invert onto a wire rack to cool completely.
- Once cooled, make the frosting. In a double boiler, melt the chocolate, cocoa, milk, butter, and peanut butter until just melted and smooth. Allow to cool completely, about 5 minutes.
- Slowly beat in the powdered sugar until reaching your desired consistency. Frost the cake and decorate as desired.