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Happy Birthday Elvis! Here's a Peanut Butter & Banana Birthday Cake

banana cake, peanut butter and banana cakeElvis had a favorite sandwich: grilled peanut butter and banana – sometimes with bacon, sometimes not.

If I were in charge of his birthday cake, I might translate that sandwich, minus the bacon, into cake form – a moist banana cake, slathered with peanut butter frosting. Is that a perfect pairing or what? Sounds like a good idea even for those of us who aren’t Elvis.

Whether or not it’s Elvis’ birthday, chances are one day you’ll find yourself with overripe bananas and no interest in making banana bread. If you aren’t in the mood to bake, throw them in the freezer whole. When you want to make a cake, thaw them on the counter or in a bowl of warm water and squeeze the mushy bananas out of their skins into your cake batter. (Looks disgusting, tastes great.) To Elvisify it, I added peanut butter frosting. It would also do very well with chocolate.

Elvis’ Birthday Banana Cake with Peanut Butter Frosting

1/2 cup (125 mL) butter, softened
1 1/2 cups (375 mL) sugar
2 large eggs
2 very ripe bananas (you’ll need about a cup of mashed banana)
1 tsp. (5 mL) vanilla
2 cups (500 mL) all-purpose flour
1 tsp. (5 mL) baking powder
1 tsp. (5 mL) baking soda
1/2 tsp. (2.5 mL) salt
3/4 cup (185 mL) buttermilk

Preheat the oven to 350°F. Spray two 8- inch or 9- inch round cake pans or one 9- x 13- inch pan with non-stick spray.

In a large bowl, beat the butter and sugar with an electric mixer for a minute, until it’s well blended and has the consistency of wet sand. Add the eggs one at a time, beating well after you add each one. Beat in the bananas and vanilla, but don’t worry about getting all the lumps of banana out.

In a small bowl, stir together the flour, baking powder, baking soda and salt. Add about a third of it to the banana mixture and beat on low speed just until it’s combined. Add half the buttermilk in the same manner, then another third of the flour, the rest of the buttermilk and the rest of the flour. Beat the batter on low speed just until it’s combined.

Divide the batter between the prepared pans, smoothing the tops. Bake them for 30-35 minutes, until the cakes are golden, the edges are beginning to pull away from the sides of the pan and the tops are springy to the touch.

Cool the cakes in their pans for about 10 minutes, then run a knife around the edges of the cakes and invert them onto a wire rack. Cool completely before you frost them with peanut butter frosting, or any other icing or frosting you like. Makes two 8- inch or 9- inch layers or one 9- x 13- inch cake; serves 12-16.

Peanut Butter Frosting

adapted from AllRecipes.com

1/2 cup butter, softened
1 cup creamy peanut butter
4 cups confectioners’ sugar
1/4 cup milk

In a medium bowl, beat together the butter and peanut butter until creamy and smooth. Gradually beat in the sugar and milk, adjusting each if you need to, until you have a spreadable frosting. Makes enough to frost a two-layer cake.

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