My inspiration for this cake comes from the seemingly trendy pairing of banana’s and peanut butter. The last 2 food magazines that I’ve read have featured this combination so I decided to try it out for myself and to use my own cake recipe, just modified. The outcome is absolutely delish and the combination definitely works.
For the Cake:You will need:
3 cups Cake flour
2 tsp. bicarb of soda
3 cups Cake flour2 tsp. bicarb of soda2 tsp.3 cups Cake flour2 tsp. bicarb of soda2 tsp.3 cups Cake flour2 tsp. bicarb of soda2 tsp. baking powder1 cup of castor sugar1 cup oil1 cup milk3 eggs½ tsp. vanilla extract2 ripe bananas (mashed)
Peanut Butter frosting:1.5 cups crunchy peanut butter1.5 cups of icing sugar¾ cup of butter½ tsp. vanilla extract
Method for Cake:
Combine dry ingredients and in a separate bowl, combine wet ingredients, except for banana mash. Combine wet and dry and using a hand mixer, combine well. Stir in the banana mash and half fill 2 prepared round cake pans and bake at 165°C for 50 minutes or until a cake skewer comes out clean.
Leave to cool completely.
Method for frosting:
Sift icing sugar and combine with butter till a smooth, creamy consistency. Add peanut butter and vanilla extract and mix well.
Spread frosting on one of the halves and place the other half on top. Spread the remaining frosting on top of the cake and drizzle with melted chocolate or top with chocolate chips.