Banana Peanut Cake

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, tapping out excess flour.

Combine flour, cake flour, baking powder, salt, and baking soda in a large bowl, whisking together until evenly mixed.

In another bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes of beating with an electric mixer.

Add mashed bananas to the creamed butter and sugar, stirring until fully incorporated and the mixture is smooth.

Gently fold the dry ingredients into the banana mixture in two additions, stirring until just combined without overmixing.

Fold in the coarsely chopped peanuts, distributing them evenly throughout the batter.

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before turning out onto a wire rack to cool completely.