Peanut Butter Banana Poke Cake
featured in Easy Poke Cake 4 Ways
Perfect for any peanut butter lover, this poke cake is a winning combination of peanut butter and banana. The moist banana cake is filled with peanut butter filling and topped with whipped topping and roasted peanuts.
Tasty Team
95% would make again
Total Time
7 hr
7 hr
Prep Time
30 minutes
30 min
Cook Time
30 minutes
30 min
Total Time
7 hr
7 hr
Prep Time
30 minutes
30 min
Cook Time
30 minutes
30 min
Ingredients
for 12 servings
- 1 freshly made yellow cake, prepared from scratch or using a packaged mix
- 4 bananas, 2 mashed and 2 sliced
- 1 ½ cups creamy peanut butter (240 g), melted
- 14 oz can of sweetened condensed milk (400 g)
- 8 oz frozen whipped topping (225 g), thawed
- ½ cup roasted peanuts (65 g), chopped
Nutrition Info
- Calories 425
- Fat 16g
- Carbs 64g
- Fiber 3g
- Sugar 43g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
- In a large bowl, mix 2 mashed bananas, 1 cup of the melted peanut butter, and the sweetened condensed milk; if needed, add extra milk to loosen the mixture. Pour the mixture over the cake and let it settle into the holes for about 10 minutes. Some of the mixture will stay on top, which is okay.
- Spread the whipped topping evenly over the cake. Place sliced bananas on the topping, drizzle the remaining ½ cup of melted peanut butter on top, and sprinkle with the roasted peanuts. Chill the cake for at least 3 hours or up to overnight.
- Enjoy!
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