Chocolate Peanut Butter Banana Cake
Chocolate Peanut Butter
Banana CakeServing : 10” cake pan or round cake pan
Ingredients
(A)
227 g butter (room temperature) cut into
cubes2 cups caster sugar
(B) 3 (L) eggs
(C)
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
Method
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.
3. Slowly add in (B) egg one at a time. Scrape
the bowl if necessary. Now add
ingredients (C) and beat until combined.
4. Once all the above incorporated add in (D)
dry ingredients and add (E) milk alternatively until combined.
5. Transfer half of the cake batter to another
clean bowl. Add in the melted chocolate mixture. Stir until well combined.
6. Using a clean spoon for each batter,
alternatively drop spoonful of the chocolate mixture and plain peanut butter
mixture into the cake pan.
7. Use a knife or spatula to swirl the batter
together. Do not over swirl.
(Note:
fill your cake pan ¾ full. If have
remains batter us in for cupcakes or smaller cake pan)
8. Bake for 50 minutes or until cake tester
comes out clean. Cool the cake in cake pan for 10 minutes. Remove from cake pan
to continue cooling.
9. Prepare
peanut butter glazing. Place all ingredients into the blender jug.
Blend till smooth texture that able to drizzle. Add more water if too thick.
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