Banana Peanut Butter Layer Cake
I wanted to try a new Banana Cake recipe…and this one is nearly perfect! It’s dense yet fluffy like cake, easily stackable, and super moist. I’m definitely sticking with this winner.
|I added 1 t. baking soda to 1 c. buttermilk…oh the science that ensued!|
With three 6″ round layers baked, there was enough batter left over for almost a dozen cupcakes! I think I’ll send them to school with our youngest daughter.
|Peanut Butter Buttercream Filling|
I was so undecided on how to decorate the outside of this cake. I knew the flavors of banana and peanut butter is an outstanding combination – it’s like the perfect after school snack. Adding chocolate is a no-brainer. Originally I wanted to frost with peanut butter and cover the top with chocolate ganache – but I just did an almost identical combination two days ago. Ugh. Time to try something different.
Frosting with whipped chocolate ganache is a fabulous treatment for this cake. The colors of the cake, peanut, and whipped chocolate…were essentially the same…a light brown. Again, I wanted to add much dark chocolate – but, I just did that.
Exploring recipes, I discovered a peanut butter ganache (peanut butter, heavy cream, powdered sugar, vanilla) and said, “Why not?” It whipped up easily, but I wasn’t crazy about the flavor. Texture was a bit funny and I’m not sold on it.
Because all the colors were still the same, I gave myself permission to add a dark chocolate drizzle. Next time, I’ll go with my gut and frost with whipped chocolate and cover with dark chocolate. It’ll be pretty and quite yummy.
Variation for next time: Omit chocolate and add bacon crunchies to make this an Elvis Presley Cake.