There are some amazing reasons to throw a party and eat cake: your birthday, a wedding, a Tuesday morning. But throwing a party to celebrate your friend having a baby definitely ranks high on that list.
I had the honor to do just that for a dear friend, her closest friends and family, and her baby belly. And what better reason to make a three layer cake, covered in fondant and sparkles and topped with a tier inspired by the soon-to-be-mama's current craving of butterfinger blizzards.
Banana Cake with Salted Honey Peanut Butter Frosting
from Baker by Nature
Make the cake: Preheat oven to 350°. Grease and flour three 9" round cake pans (I would also suggest using parchment paper, as well). Mash bananas and place them in a small bowl; set aside. In a medium bowl, mix flour, baking powder, baking soda and salt; set aside.
In a large bowl of a stand mixer, beat melted butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla. Beat in the flour mixture alternately with the sour cream. Fold in bananas. Pour batter into prepared pan and bake in preheated oven for 45 minutes or until a cake tester inserted in center comes out clean.
Make the frosting: Cream the butter and peanut butter until smooth in a bowl of a stand mixer. Add honey and sea salt. Add 3 tablespoons of half and half. Add sugar one cup at a time and beat on low until combined, adding more half and half as needed. Once all the sugar has been added beat on high speed until frosting is smooth.
Cake
1 1/4 cups ripe bananas, mashed (about 3 large bananas)
4 cups all purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 sticks unsalted butter, melted and cooled
2 cups sugar
4 large eggs
2 tsp vanilla extract
1 1/2 cups full-fat sour cream
Frosting
2 cups unsalted butter, room temperature
1 cup creamy peanut butter
1 tbsp honey
1/2 tsp flaky sea salt
6 tbsp half and half
5 cups powdered sugar
