Banana peanut cake

Elvis Presley's favourite combination in cake form. Due to the moisture of the banana and fat content of the peanut butter, this sponge is extremely juicy and dense. The proteins and fats in peanut butter 'shorten' the gluten strands, making the dough crumblier and less elastic than a plain sponge.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
Total Time 1 hr 5 mins
🍽️ Servings 10 servings
🔥 Calories 450 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Cake tin
  • Mixing bowl
  • Whisk

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Peanuts

Instructions

1

Mash the banana. Cream the butter with the sugar, then work in the peanut butter and eggs.

Tip: Peanut butter mixes best at room temperature.
2

Fold in the banana, then the flour mixed with salt and baking powder.

Tip: Salt is essential to bring out the peanut flavour.
3

Sprinkle the top with peanuts and bake at 180°C for 40-45 minutes.

Tip: The smell of roasting peanuts indicates when it is ready.
4

Serve with whipped double cream.

Tip: The lightness of cream is needed alongside the dense cake.

Recipe FAQ

It became too dry.
You overbaked it. Peanut butter cakes tend to dry out suddenly. Watch the oven, and take it out as soon as the skewer comes out clean (or with a few crumbs)!

Ingredients

  • 3 pcs Ripe bananas
  • 150 g Peanut butter (smooth)
  • 200 g Plain flour
  • 100 g Caster sugar
  • 100 g Butter (soft)
  • 3 pcs Eggs
  • 200 ml Double cream
  • 1 packet Baking powder
  • 1 pinch Salt
  • 100 g Salted peanuts (roasted)