This is THE BEST banana fluffernutter cake! It’s easy to make, the banana sheet cake is SO moist and tender, and the peanut butter cream cheese frosting is LUSH! And if you thought it couldn’t get better than that, let me introduce you to swirls of marshmallow fluff… yum!
What is FLUFFERNUTTER?
Simply the combination of peanut butter and marshmallow. It’s real good, trust.
What makes this Banana Fluffernutter Snack Cake the BEST?
- Easy to make. It doesn’t get much easier than a snack cake. Whipped up with a hand mixer, baked in a sheet pan, and frosted with swirls of peanut butter and marshmallow fluff. No stacking layers of cake or crumb coats involved here.
- Moist and tender banana cake. Not to toot my own horn, but my banana sheet cake is STELLAR. The crumb is so tender and moist and perfect. I have a salted caramel version of this banana cake here if peanut butter isn’t your jam.
- Peanut Butter Cream Cheese Frosting. Do I need to elaborate or are you in? It’s silky smooth, slightly salty and tangy and just perfect. Then add extra peanut butter and swirls of marshmallow fluff on top?! Yes please.
Ingredients
- Bananas. You’ll need about 3 super ripe bananas. Mash them, or if you’re not into little chunks of banana in your cake, pop them in the blender until smooth.
- Salted Butter. Don’t be afraid of salted butter. Salt makes sweet things taste better! Highly recommend Kerrygold, but use your favorite!
- Buttermilk. If you don’t have any on hand, regular milk with a splash of white vinegar or lemon juice will do the trick!
- The Usual Cast of Characters. Egg, vanilla, flour, baking soda, baking powder, and salt.
How to Make this Banana Fluffernutter Snack Cake
Make the Banana Cake.
Preheat the oven to 350 and line a 9 inch square baking pan with parchment paper. I love these metal baking pans from USA pan. Mash (or puree) the bananas and set them aside. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg and vanilla and mix until incorporated. Add the mashed bananas and mix.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add 1/2 of the dry ingredients to the mixer and mix on low until just combined. Add all of the buttermilk and mix, followed by the remaining dry ingredients. Mix until just a few streaks of flour remain to prevent over mixing and do a final mix by hand with a rubber spatula.
Pour the cake batter into the prepared pan and bake at 350 for 25 minutes, or until the edges are just slightly golden and a toothpick comes out mostly clean with a few moist crumbs attached. Remove the cake from the oven and set aside to allow to cool completely.
Prepare the Peanut Butter Cream Cheese Frosting.
In a medium mixing bowl add the softened butter and cream cheese. Use a hand mixer to beat until combined and smooth. Add the peanut butter and vanilla and mix until smooth. Add the powdered sugar and mix on low speed until smooth. Add heavy cream 1 TBSP at a time until you reach your desired consistency. I prefer my frosting to be soft and spreadable, but still thick enough to hold its shape.
Assemble.
Spread the frosting onto the cooled cake. You can do this with an offset spatula, a mini rubber spatula, a spoon, or whatever you like. If you wanted to get fancy you could use a piping tip to add a design.
If you want to add swirls of peanut butter and marshmallow like I did, just spread the frosting into an even layer, doesn’t have to be perfect! Then, melt 2 TBSP of peanut butter so that it is a pourable consistency. Dollop or drizzle the peanut butter randomly all over the frosting. Next, dollop marshmallow fluff randomly all over as well. Use an offset spatula or the back of a spoon to swirl the peanut butter and marshmallow into the frosting. Do this slowly and try not to mix them in completely so that you can see streaks peaking through.
Slice the cake into 16 squares, taking the time to wipe off your knife between cuts for clean slices and enjoy. I suggest serving the cake immediately after frosting, as the marshmallow fluff will start to melt into the frosting and almost disappear if you leave it set too long.
If you’d like to make the cake ahead of time, make the cake and store it in the fridge in an air tight container. Make the frosting and store it separately also in the fridge in an air tight container. When ready to serve, quickly rewhip the frosting and assemble.
Banana Fluffernutter Snack Cake
- Prep Time: 30 min
- Cook Time: 25 min
- Total Time: 55 minutes
- Yield: 1 9″ Snack Cake 1x
- Category: Cake
Description
Quick and easy banana snack cake topped with peanut butter cream cheese frosting and swirls of peanut butter and marshmallow fluff.
Ingredients
For the Banana Cake
- 1/2 C (113 g) Salted Butter, at room temperature
- 3/4 C (165 g) Granulated Sugar
- 1 Lg Egg, at room temperature
- 1 tsp Vanilla
- 3 Lg Bananas (390 g) mashed
- 1 3/4 C (225 g) All Purpose Flour
- 3/4 tsp Baking Soda
- 3/4 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 C Buttermilk, at room temperature
For the Peanut Butter Cream Cheese Buttercream
- 4 oz (half a block) Cream Cheese, at room temperature
- 3 TBSP Unsalted Butter, at room temperature
- 1/4 C Creamy Peanut Butter + 2 TBSP, separated
- 1 tsp Vanilla Extract
- 2 C Powdered Sugar
- 1/4 C Marshmallow Fluff
Instructions
For the Banana Cake
- Preheat the oven to 350 and line a 9 inch square baking pan with parchment paper.
- In a large mixing bowl (or a stand mixer) cream the butter and sugar until well combined.
- Add the egg and vanilla and mix until the egg is fully incorporated.
- Mix in the mashed bananas.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add 1/2 of the dry ingredients to the mixing bowl and mix until just combined.
- Add the buttermilk and mix to combine.
- Finally, add the remaining 1/2 of dry ingredients and mix until just combined, being careful not to over mix.
- Pour the batter into the prepared pan and smooth into an even layer with an offset spatula. Bake at 350 for 25 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.
- Let cake cool in the pan for 10 minutes, then lift it out onto a cooling rack to cool completely before frosting.
For the Peanut Butter Cream Cheese Buttercream
- In a medium mixing bowl, cream the butter and cream cheese until they are well combined and smooth. Make sure to scrape down the bottom and sides of the bowl to make sure there’s no clumps of cream cheese.
- Add the peanut butter and vanilla and mix to combine.
- Add the powdered sugar and mix on low until smooth.
- Add heavy cream 1 TBSP at a time until you reach your desired consistency. Look for soft and spreadable, but still thick enough to hold its shape.
- Spread the frosting onto the cooled banana cake in an even layer.
- Melt 2 TBSP of peanut butter.
- Dollop melted peanut butter and marshmallow fluff all over the top and use a spoon to swirl it into the buttercream.
- Slice into 16 squares and enjoy.
Notes
*Cake is best served immediately after assemling.
If you loved this recipe for my Banana Fluffernutter Snack Cake, be sure to leave a star rating and review below and tag @buuckfarmsbakery on TikTok and Instagram. To save this recipe for later, click on the Pinterest icon on the recipe card above or on any of the images throughout this post.
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