Serving: 10” cake pan or round cake pan
Ingredients (A) 227 g butter (room temperature) cut into cubes
2 cups caster sugar
(B) 3 (L) eggs
1 cup sour cream or 220 g
250 g creamy peanut butter (ready-made)
2 tsp. vanilla extract
3 large ripe bananas (mashed)
(D) Dry ingredients (mixed till well combined)
384 g cake flour/superfine flour/all-purpose flour
3 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
(E) 1 ¼ cup milk or unsweetened soya milk or rice milk (I use rice milk)
Prepare Chocolate mixture
155g unsweetened dark chocolate melt with 4 tbsp. heavy cream (use heat proof method) and keep aside.
Peanut Butter Glaze (I prefer to use a blender (Blendtec) for mixing) Put all into the blender jug
1 cup sieved icing sugar
3 tbsp. creamy peanut butter & 2 tbsp. water
1.Preheat oven at 170°C. Grease cake pan and set aside.
2.Prepare a stand mixer with a flat beater. Place ingredients (A) in the mixing bowl and beat till pale & fluffy texture.