John I love banana cake! Not just the flavour but it’s texture as well – you also get a dense moist cake. However if you thought you only combined banana and peanut butter when making some sandwiches, then think again.
Mixing a banana cake and icing with a peanut butter buttercream produces an amazingly moist, dense and smoothly creamy cake. Topping it with chcocolate ganache turns it into an incredibly indulgent cake. It’s not sickly sweet, and the creamy peanut butter taste challenges you to have a second slice despite this being a 4 layer dense cake!
This is an amazing cake and you will not regret making this beautiful looking cake as well. However you do need to invest a lot of time in making this cake, so make sure you are ready to set aside the right amount of time.
You are best to make the banana cake the day before to break up the time spent on this cake. There will also be down time when you need to refrigerate the cake before the next step. It’s time well spent in my opinion when you can produce this.
| Prep Time | 90 minutes |
| Cook Time | 1 hour |
| Servings |
slices
|
- 3 cup Plain Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 cups Bananas Mashed (approx 4 medium bananas). Slightly overripe bananas will provide a sweeter flavour
- 120 g Butter softened
- 1/4 cup Vegetable Oil
- 1 1/4 cup Sugar
- 1/2 cup Brown Sugar
- 3 Eggs
- 1 tsp Vanilla Essence
- 1 1/2 cup Buttermilk
- 1 cup Butter softened
- 500 g Peanut Butter
- 6 cups Icing Sugar
- 1 cup Thickened Cream
- 250 g Milk Chocolate Chips
- 1 cup Thickened Cream
Ingredients
Banana Cake
Peanut Butter Buttercream
Chocolate Ganache
|
|
- Preheat Oven to 160°C.
- Line bottom of 2 x 23cm springform baking tins and grease sides.
- In a bowl, using a wooden spoon, mix together flour, baking soda and salt and set aside.
- In a separate large bowl, using an electric mixer, beat together the butter, vegetable oil, sugar and brown sugar until light and fluffy.
- Mix in eggs 1 at a time and combine well after each addition.
- With a wooden spoon stir in vanilla essence and bananas until combined.
- Starting with flour mix, alternate adding flour mix and buttermilk to the wet mixture until everything is combined.
- Pour mixture evenly into baking tins and bake in oven for approx. 50 minutes or until centre is set.
- Remove from oven and let cool in baking tin for about 10 minutes before removing and letting cool completely on a wire rack.
- In a large bow mix together the butter and peanut butter until creamy and lighter in colour.
- Mix in the icing sugar, one cup at a time, until the desired consistency is reached.
- Pour in cream and continue mixing until smooth, light and fluffy
- Split each cake in half using a serrated knife.
- Place bottom layer on a turntable and top with about 3/4 cup of buttercream and smooth out the edges.
- Repeat for all layers.
- Once the top layer is reached pipe remaining buttercream on to top and sides of cake. Use an offset spatula for the sides of the cake and smooth both the sides and top of the cake.
- Place in Refrigerator to chill.
- Combine the chocolate and cream in a heatproof bowl over a saucepan of simmering water.
- Continue stirring until all chocolate has melted and mixture is smooth.
- Remove from heat and let sit for a few minutes to cool and the ganache to thicken a little.
- Remove cake from refrigerator and spoon a little of the ganache over the edges of your cake so it drips down the sides, then place cake back in refrigerator.
- Place the ganache in the refrigerator for about 30 minutes or until completely cool.
- Once cooled remove ganache from refrigerator and using a hand mixer start to beat the ganache until it becomes light and fluffy (about 5 minutes).
- Place whipped ganache in piping bag fitted with a large start tip, remove cake from refrigerator once and pipe desired design on cake.
Adapted from Tournadough Alli
Made to order would be nice !!
It sure would. I just need to convince other members of my family to make it!