Peanut Butter Banana Cake : No More Headache

This is a cake that challenged me way back in 2015 which resulted in 3 attempts. In the first attempt, the cake collapsed in a heap which was motivation for a second and third attempt which yielded much better results.

Well, I am now attempting it again because I remembered how fantastic this cake tasted. It has a chocolate crunch from the crushed oreo cookie base, a delicious peanut butter banana layer and a chocolate sponge layered with whipped cream and ganache. The different tastes and textures make it a delightful cake to indulge in.

Anyone who looked at the recipe that I first posted will get a big headache because I expanded on the original recipe and gave very detailed instructions.

Well, I gave myself a big headache too when I referred back to that post. But seriously, all that nitty gritty anal stuff that I wrote made a lot of sense and I am now writing it out in a more concise manner which hopefully others may find useful.

As you can see, my cake decorating skill is still sub-par. I meant to make concentric circles with the leftover ganache but I ended up with squiggly lines. Bah! But somehow when sliced, they seemed to make a nice pattern.

This cake requires a layer of chocolate sponge cake and that was what the chocolate sponge cake that I baked earlier was used for. You will have leftover sponge cake which is not an issue as you could use it as a base for another cake/cheesecake or just eat it as is.

Same thing with the bananas, I can't tell you how much you need but just slice 3 or 4 and if you have leftovers, well, just pop them into your mouth. I basically had a blast dumping the leftover bananas into the whipped cream bowl and enjoying it before doing the washing up.

This cake needs to be chilled overnight to firm up and I recommend slicing with a hot knife (dip the knife in hot water, wipe and slice) to get neat cuts just as you would with cheesecake.

Peanut Butter Banana Cake
Recipe source : From here

Ingredients :

For the base :
- 1 packet Oreo cookies (137g)
- 40g melted butter

For whipped cream layering :
- 400ml whipping cream

For the peanut butter banana layer :
- 250g smooth peanut butter (I used no sugar added)
- 200ml whipping cream
- 4 or 5 medium sized bananas (I use pisang berangan)

For the cake layer :
- one 20cm (8") round chocolate sponge cake with 1cm thickness

For the ganache :
- 150g chopped dark chocolate
- 150ml whipping cream
- 10g butter

Method :
1. Make the base :
- crush the oreo cookies, cream and all.
- add melted butter and mix until mixture resembles wet sand.
- press into the base of a pan with removable bottom.
- set aside the pan in the fridge.

2. Make the whipped cream for layering next :
- using a hand held mixer, beat the whipping cream until stiff peaks. Set aside in the fridge.

3. Make the peanut butter banana layer :
- using the hand held mixer, beat the peanut butter and  gradually add the whipping cream.
- continue to beat the mixture until creamy and well incorporated.
- pour the mixture into the prepared pan onto the oreo base. Spread evenly using the back of a spoon.
- peel and slice the bananas, not too thick and not too thin. about 1/2 cm.
- arrange the banana slices on the peanut butter, making sure to press the bananas into the mixture. Do two layers and any peanut butter mixture that ooze out between the banana slices, just smooth out with the back of a spoon.

4. Take some of the whipped cream from step 2 and layer it onto the peanut butter mixture.

5. Then place the sponge cake on top. Using your palm, gently press the sponge cake so that it sits firmly on the peanut butter layer.

6. Spread the remaining whipped cream over the sponge cake. Set aside to chill in teh fridge.

7. Make the ganache :
- place chopped chocolate and butter in a 250ml measuring cup or any heatproof container.
- boil the whipping cream and pour into the chocolate.
- leave for 5 minutes and then stir until a thick glossy ganache is formed.
- cool to room temperature

8. Take the cake out from the fridge and pour some of the ganache over it (you will not be using all of it). Then tilt the pan to spread the ganache over the top of the cake. Return the cake to the fridge and cover the pan with a plate or any suitable cover. Leave to set overnight in the fridge before slicing and serving the next day.

I am so tired after writing all this.