Ingredients

For the Banana Cake:
• 2 cups (250g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas (about 2–3 medium)
• ½ cup (120ml) buttermilk

For the Peanut Butter Frosting:
• 1 cup (230g) creamy peanut butter
• ½ cup (115g) unsalted butter, softened
• 3½ cups (420g) powdered sugar
• ¼ cup (60ml) heavy cream or milk
• 1 tsp vanilla extract
• Pinch of salt

Optional Toppings:
• Crispy crumbled bacon (½ cup)
• Chopped toasted pecans
• Drizzle of honey or melted chocolate

Instructions

Cake: Preheat oven to 350°F (175°C). Grease and flour two 8″ round pans (or line a 9×13″ pan).
Whisk flour, baking soda, and salt. Set aside.
Beat butter and sugar until light. Add eggs one at a time, then vanilla. Mix in bananas.
Alternate adding dry ingredients and buttermilk, beginning and ending with flour. Mix until just combined.
Divide batter between pans. Bake 25–30 min (or 30–35 min for sheet cake) until a toothpick comes out clean. Cool completely.
Frosting: Beat peanut butter and butter until smooth. Gradually add powdered sugar, then cream, vanilla, and salt. Whip until fluffy (add more cream if too thick).
Assemble: Frost between layers, then top and sides. Press bacon or pecans onto sides or sprinkle on top. Drizzle with honey just before serving.