This recipe for a Peanut Butter Banana Poke Cake makes a super moist peanut butter cake filled with sweet banana pudding that soaks into every bite. It’s the perfect dessert to bring to potlucks, family hangouts, and laid-back get-togethers.
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Ingredients
Peanut butter cake ingredients
Gather the following ingredients to make the peanut butter cake portion of this dessert:
- Peanut butter - use creamy peanut butter for best results. If you're using natural peanut butter, make sure to stir it well so the oil is completely mixed in.
- Water
- Unsalted butter
- Eggs and whole milk - bring both of these ingredients to room temperature before starting the recipe
- All-purpose flour - sift flour if necessary to remove any lumps
- Granulated sugar
- Baking soda and salt
- Optional - feel free to customize the cake with any add-ins you like—think chocolate chips, roasted peanuts, banana slices, or anything else that complements the flavor.
See recipe card for quantities.
Banana pudding ingredients
To make the pudding pudding portion of this cake, you need the following ingredients:
- Sweetened condensed milk - you need one 14-ounce can.
- Warm water - it's important to use warm water so the pudding doesn’t start to thicken too fast before you pour it over the cake.
- Instant banana pudding mix - be sure to use instant pudding mix! You need a 5.1-ounce box of pudding - most often found in your grocer's baking aisle.
See recipe card for quantities.
Instructions
Peanut butter cake instructions
You can prepare this cake using an electric mixer for ease and speed, or simply mix it by hand if you prefer a more traditional approach—both methods work beautifully.
1 - Place peanut butter, water and butter in a saucepan. Heat over medium-low heat until butter is melted. Stir often. Remove pan from heat and set aside to cool to 5 minutes.
2 - In a large mixing bowl, combine flour, sugar, baking soda and salt.
3 - Add eggs and milk to mixing bowl. Mix until well combined.
4 - Add peanut butter mixture and mix until well combined.
5 - Optional - add any additional ingredients, such as chocolate chips, and stir to combine.
6 - Pour cake batter into a greased baking pan. Bake for 40 - 45 minutes 350℉ (180℃). Cake should be well risen and a toothpick inserted in the center of the cake comes out clean.
7 - Place the cake on a rack and let it cool for 20 minutes — it should still be warm when you add the banana pudding.
Finish peanut butter banana poke cake
1 - Use the end of a wooden spoon, straw or a chopstick to poke holes all over the cake, making sure you go all the way down to the bottom. Try to poke a hole at least every half-inch.
2 - In a mixing bowl, combine the sweetened condensed milk, banana pudding mix, and warm water. Whisk everything together until it’s smooth.
3 - Slowly pour ⅔ of the banana pudding over the cake, allowing it to seep into the holes. Jiggle the pan or tap lightly on a countertop to ensure banana pudding seeps into the holes.
4 - Pour remaining banana pudding over top of cake and smooth with a spatula. Allow cake to cool completely (approximately ½ hour). Cover cake with plastic wrap and place in refrigerator for 2 hours.
Optional whipped topping
This peanut butter banana poke cake is absolutely delicious on its own. However, for an extra boost of flavor and a touch of visual flair, consider topping it with a layer of sweetened whipped cream and a generous sprinkle of roasted peanuts.
See recipe card below for ingredients and instructions.
Equipment
You need the following equipment to create this dessert recipe:
- Electric mixer or wire whisk
- Silicone spatula and an offset spatula
- Food Scale (optional to measure ingredients by weight)
- Bowls, measuring cups and spoons
- 9" x 13" cake pan
- Wooden spoon, straw or chopstick for poking holes in cake
- Saucepan
Storage
Store the peanut butter banana poke cake in an airtight container in the fridge for up to 4 days. It doesn’t freeze well, so it’s best to enjoy it fresh.
Top Tips
- Be sure to use a box of instant banana pudding—do not use the kind that requires cooking, as it won’t work in this recipe.
- Pour the banana pudding over the cake immediately after making it, as it will begin to thicken as it sets.
More dessert recipes for group gatherings
Looking for more dessert recipes for a casual group get-together? Try these:
I hope you enjoy this recipe for a Peanut Butter Banana Poke Cake as much as my family and friends have over the years!
📋 Recipe
Peanut Butter Banana Poke Cake
Equipment
- 1 13" x 9" baking pan
- Hand Mixer or stand mixer or wire whisk
- 1 Offset spatula
- 1 Bowls, measuring cups and spoons
- 1 Wooden spoon, straw or chopstick for poking holes in cake
- 1 Saucepan
- 1 Food Scale optional
Ingredients
Peanut butter cake
- 1 Cup Water
- ½ Cup Unsalted butter
- ⅔ Cup Peanut butter creamy
- 2 Cups All-purpose flour
- 2 Cups Granulated sugar
- ½ teaspoon Sea salt
- 1 teaspoon Baking soda
- 3 Large Eggs room temperature
- ½ Cup Whole milk room temperature
Banana pudding
- 1 Can 14 ounce sweetened condensed milk
- 1½ Cup Warm water
- 1 Box 5.1 ounce instant banana pudding (be sure to use instant)
Optional - whipped topping
- 1⅓ Cup Heavy whipping cream
- ⅓ Cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Peanut butter cake
- Preheat oven to 350℉ (180℃).
- Prepare a 13" x 9" cake pan by spraying with baking spray or brushing with softened butter.
- Place peanut butter, water and butter in a saucepan. Heat over medium-low heat until butter is melted. Stir often.
- Remove pan from heat and set aside to cool to 5 minutes.
- In a large mixing bowl, combine flour, sugar, baking soda and salt.
- Add eggs and milk to the bowl. Mix until well combined.
- Add peanut butter mixture and mix until well combined.
- Optional - add any additional ingredients, such as chocolate chips, and stir to combine.
- Pour cake batter into prepared baking pan.
- Bake for 40 - 45 minutes, or until cake is fully risen and a toothpick inserted in the center of the cake comes out clean.
- Place the cake on a rack and let it cool for 20 minutes — it should still be warm when you add the banana pudding.
Banana Pudding
- Use the end of a wooden spoon, straw or a chopstick to poke holes all over the cake, making sure you go all the way down to the bottom. Try to poke a hole at least every half-inch - if not closer.
- In a mixing bowl, combine the sweetened condensed milk, banana pudding mix, and warm water. Whisk everything together until it’s smooth and well mixed. Use the pudding right away, because it will start to thicken as it sets.
- Slowly pour ⅔ of the banana pudding over the cake, allowing it to seep into the holes. Jiggle the pan or tap lightly on a countertop to ensure banana pudding seeps into the holes.
- Pour remaining banana pudding over top of cake and smooth with a spatula.
- Allow cake to cool completely (approximately ½ an hour).
- Cover cake with plastic wrap and place in refrigerator for 2 hours.
Optional - whipped topping
- Place heavy cream, powdered sugar and vanilla extract in a mixing bowl. Using the whisk attachment, begin mixing on medium speed and continue to mix until cream reaches medium peaks. Note - medium peaks hold their shape with tips that curl slightly when the beaters are lifted.
- Spread frosting evenly over top of cake.
Video
Notes
- Be sure to use a box of instant banana pudding—do not use the kind that requires cooking, as it won’t work in this recipe.
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