Ingredients
Scale
For the cake:
- 1½ cups (340g) mashed ripe bananas (about 3–4 medium)
- 1 cup (240ml) crushed pineapple, drained (optional but traditional)
- ½ cup (125g) creamy peanut butter
- ½ cup (1 stick / 115g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 2½ cups (315g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup shredded coconut (optional)
For the frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (1 stick / 115g) unsalted butter, softened
- 1 cup (250g) creamy peanut butter
- 4 cups (480g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Optional garnish:
- Crushed honey-roasted peanuts
- Toasted coconut flakes
- Crispy cooked bacon bits (for the true Elvis experience!)
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease and flour two 9″ round pans or a 9×13″ pan.
- Cake: In a bowl, mash bananas. Stir in pineapple (if using) and set aside.
- In another bowl, beat butter, peanut butter, and sugar until light and fluffy (~3 min). Add eggs one at a time, then vanilla.
- Whisk flour, baking soda, and salt. Alternate adding dry ingredients and banana mixture to wet ingredients, beginning and ending with flour. Fold in coconut if using.
- Pour into pans. Bake 25–30 min (rounds) or 35–40 min (sheet) until a toothpick comes out clean. Cool completely.
- Frosting: Beat cream cheese, butter, and peanut butter until smooth. Gradually add powdered sugar, vanilla, and salt. Whip until fluffy.
- Assemble: Frost between layers (if using rounds), then top and sides. Press garnishes onto sides or sprinkle on top.
Prep Time & Nutrition (per slice, serves 12):
- Prep Time: 25 min | Cook Time: 35 min | Total Time: 1 hr 30 min (incl. cooling)
- Calories: 620 | Net Carbs: 72g | Fats: 36g | Protein: 10g
💡 Fun Fact: Elvis reportedly loved sandwiches with banana, peanut butter, and bacon—but his aunt also baked him cakes featuring these flavors. This cake leans into that legacy with a touch of tropical sweetness!