banana cake with peanut butter frosting

It's FRIDAY!  Also, it's a Friday before a long weekend!  I thought I should bid my coworkers a proper farewell for our extended separation with a special banana cake.

But in my morning fury, I left my neatly sliced and prepared banana cake on the kitchen counter. Oops.

I have a feeling I won't be getting too many compliments or thank-you's over this sweet little cake anytime soon today.  I'm sure I can pawn it off on someone this weekend.

Banana Cake with Peanut Butter Frosting
1/2 cup butter, room temperature
1 cup brown sugar
1 cup ripe bananas, mashed (I used two bananas)
3 eggs
1 3/4 cup flour (I used Softasilk cake flour)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon

(frosting)
6 tablespoons butter, room temperature
3/4 cup peanut butter, smooth
1 cup powdered sugar
pinch of salt

1. Preheat oven to 375 degrees.  Spray a 13"X9" baking pan with non-stick spray; Set aside. (This would also work beautifully in a loaf pan or in muffin tins, though baking times will vary.)
2. In the bowl of a stand mixer, beat butter and sugar until light and fluffy.  Add eggs one at a time and beat well.
3. Mix in the mashed bananas and beat until well incorporated and smooth.
4. In a separate bowl, sift together the flour, baking soda, baking powder, salt and cinnamon.  
5. Add the dry ingredient to the wet by hand, mixing until just incorporated.  
6. Pour batter into prepared ban.  Bake for 20-30 minutes until golden brown and an inserted toothpick comes out clean.

1. To prepare frosting, cream together the peanut butter and butter until smooth.  Add in a pinch of salt and beat.
2. Slowly add powdered sugar until incorporated.
3. Smooth over the top of cooled banana cake.