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Banana Cake with Peanut Butter Frosting

October 3, 2017

 

You will be very happy to hear that I'm not going to rattle on for ages in the post, I just want to publish this recipe as people have been asking for it, they have got some old and squidgy bananas in the fruit bowl and want to do something that is just slightly different from the usual banana bread.  There is nothing wrong with banana bread, I love it but this just takes it to another level.  I find the sponge cooked in a shallower tin doesn't seem so stodgy and the addition of the peanut butter frosting is just a marriage made in heaven.

 

A couple of quick tips, don't use crunchy peanut butter if you want to pipe the frosting.  I can testify to the fact that the bits of nuts get stuck in the star nozzles and that is never a good thing.

 

Don't be tempted to put in a third banana, the sponge will go heavy and soggy, if you have more bananas chop them up and pop them  in a freezer bag and freeze them.  Perfect to add to smoothies.

 

I hope you like this recipe, my family love it.

 

Enjoy!

 

 

 

Banana Cake with Peanut Butter Frosting

 

 

 

Serves:                  10-12

Time:                     1 ½ - 2 Hours including cooling

 

INGREDIENTS

 

For the cake:

  • 200g                       Salted butter  - softened

  • 200g                       Caster Sugar

  • 2                              Medium size ripe bananas, mashed

  • 2 tsp                        Vanilla extract

  • 3                              Large eggs

  • 220g                        Self-raising flour

  • 1 tsp                        Baking powder

  •  

For the frosting and icing:

  • 125g                       Unsalted butter - softened

  • 250g                       Icing sugar

  • 4 tbs                       Double cream

  • 5 tbs                       Smooth peanut butter 

  • 150g                       Fondant icing sugar

  • Cream food colouring

 

2 x 20cm sponge tins greased and base lined

Star or rose piping tip and piping bag

 

METHOD

 

  1. Preheat the oven to 160 C (fan) 180C (conventional)

  2. In a bowl cream together the butter and caster sugar until light and fluffy.

  3. Beat in the bananas and vanilla until completely incorporated, there will be small bits of banana in the mix, that’s absolutely fine.

  4. Add the eggs one at a time, beating well between additions.  It may look a little curdled but don’t worry.

  5. Sift together the flour and baking powder and fold into the banana mixture, ensuring all the flour is incorporated.  Do not over mix.

  6. Divide between the two sponge tins and place in the preheated oven and bake for approx. 20 – 25 minutes until a cocktail stick inserted in the middle of the cake comes out clean.

  7. Remove from the oven and allow to cool in the tins for 10 minutes then remove and place on a wire rack to cool completely.

  8. While the cake is cooling make the frosting.  Beat the icing sugar until light and fluffy, gradually beat in the icing sugar and the double cream.  Add a little more double cream if it is too thick.

  9. Beat in the peanut butter and taste, if you want to add more peanut butter then feel free.

  10. To assemble, place one of the sponges on a plate, spread a layer or filling on top but keep  1 cm away from the outside edge.  Place the rest of the frosting in a piping bag fitted with a star nozzle and pipe a border of stars around the outside.  This just makes it look nice.  Place the second sponge on top.  Pipe a border of buttercream stars or roses around the edge of the top layer .  Keep any leftover buttercream covered in the fridge and use on cupcakes.

  11. Make up the fondant icing as per packet instructions and colour with cream food colouring, if you don’t have any you could use a little coffee, but not too much as you don’t want it to overpower the banana flavour.

  12. Flood the inside of the buttercream circle with the icing and wait to set

     

     

     

     

     

     

     

     

     

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