12 servings | Prep Time: 30 Minutes | Start to Finish: 2 Hours 10 Minutes
1 Heat oven to 350°F. Grease bottom only of 13 × 9-inch pan with shortening or cooking spray.
2 In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3 Bake 26 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake to cooling rack; cool 5 minutes. With handle of wooden spoon (¼ to ½ inch diameter), poke holes halfway down into cake every inch, wiping spoon handle occasionally to reduce sticking if necessary.
4 In large bowl, beat filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
5 Spoon marshmallow creme into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add softened butter; beat with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Spread evenly over cake.
6 Just before serving, in small microwavable bowl, microwave ⅓ cup peanut butter uncovered on High in 15-second intervals until thin enough to drizzle. Top cake with sliced bananas; drizzle with warm peanut butter. Cover and refrigerate any remaining cake.
1 Serving: Calories 680; Total Fat 33g (Saturated Fat 14g, Trans Fat 0.5g); Cholesterol 110mg; Sodium 620mg; Total Carbohydrate 86g (Dietary Fiber 2g); Protein 9g Exchanges: 3 Starch, 2½ Other Carbohydrate, 6½ Fat Carbohydrate Choices: 6
Sweet Secret If you don’t think you’ll be serving the entire cake at one time, go ahead and garnish individual slices with the bananas and peanut butter drizzle. This helps to prevent the bananas from browning after they’ve been sliced.
Simple Sparkle Chopped roasted peanuts also make a lovely garnish instead of the peanut butter drizzle.