Friday, 11 January 2008

Elvis Tribute Banana Cake with Peanut Butter Frosting


2 cups all-purpose flour
½ cup canola or other vegetable oil
1 tsp baking soda
2 tsp baking powder
1 cup sugar
¼ tsp salt
3 medium, very ripe bananas, mashed
½ cup milk + ½ tsp balsamic vinegar (set aside five minutes to curdle)
Salted peanuts


  • Mash bananas.
  • Add all the other ingredients to the bananas and mix until smooth.
  • Do not over beat, though.
  • Oil & flour bundt pan and add mixture
  • Bake 1 hour in a 350-degree oven or until a toothpick inserted in the centre comes out clean.
  • Place on a rack to cool, about 10 minutes. 
  • Unmold.
  • Leave on the rack to cool thoroughly before frosting.
  • Just prior to frosting cut the bundt cake into two levels.
  • Place the bottom level on a cake stand or flat dish. 
  • Take about 1/2 of the frosting (recipe follows) and using a spatula spread it evenly across the surface.
  • Litter surface of bottom half and frosting with chopped peanuts.
  • Carefully place the top half of the cake on top of the bottom half. 
  • Take the remaining icing and evenly frost the top and sides.
  • Garnish with more chopped, roasted peanuts. 



Peanut Butter Frosting

3/4 cup smooth peanut butter
250 grams cream cheese (softened)
1½ tbsp butter or margarine (softened)
1 tsp vanilla extract
1½ cups confectioners (powdered) sugar


  • Place the ingredients in a bowl and mix with a handheld or stand mixer until everything’s combined.
  • Adjust texture by adding more confectioners sugar or a few dashes of cream.