Bananas and peanut butter make a tasty combination!
- 1 ½ cup WEM Organic Unbleached All-Purpose Flour
- 1 cup WEM Organic Buckwheat Flour
- 1/4 tsp salt
- ¾ tsp baking powder
- ¾ tsp baking soda
- 2/3 cup butter
- 1 2/3 cup sugar
- 2 eggs
- 1 ¼ cup mashed, ripe bananas
- 2/3 cup buttermilk
Peanut Butter Frosting:
- 1/3 cup creamy peanut butter
- 1/3 cup milk
- 1 tsp vanilla extract
- 3 cups powdered sugar
Preheat oven to 375°. Grease and flour 11 x 13 baking pan (Our large granite baking pan is the perfect size and bakes beautifully!).
Combine, flour, salt, baking powder and baking soda in medium bowl; set aside.
Beat butter and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in bananas. Add flour mixture alternately with buttermilk, beating well after each addition.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Set aside and let cool.
Frosting: In a small bowl, beat peanut butter, milk and vanilla. Gradually beat in powdered sugar until smooth. Spread over cake. Enjoy!