Hey guys, sorry for the rather large gap between our last blog post and this one! If you’ve been following us on Social or have subscribed to our mailing list, then you’ve seen the announcements about HOME BAKED by Ermioni’s Bake Shop. Delivered to your door anywhere in the UK by post, our gourmet cake kits will contain all the dry ingredients (and vanilla extract), and a recipe card required to make some very delicious bakes! We’re very excited! They launch this week so do sign up to our mailing list to be the first to hear when you can buy them.
Back to today’s recipe! Considering the kind of cakes I make day-to-day, I couldn’t leave it too long to give you guys a recipe for a triple layer cake! And this one is a goodie!
The foodie world is full of classic combos; burgers and fries, bacon and eggs, salt and pepper, peanut butter and chocolate, peanut butter and jelly (jam to us Brits and I have to say I’m not a fan) and best of all, PEANUT BUTTER AND BANANA!
This is my favourite banana cake/bread recipe combined with a frosting adapted slightly from Sugar & Soul. It makes comforting banana cake layers with slightly salty, not-too-sweet frosting loaded with peanut butter - it’s delish!
Speaking of peanut butter, the delicious peanut butter I used was courtesy of the lovely people at Pic’s Peanut Butter - it tastes really great! I’ve used the smooth for baking and the crunchy for … err… eating.
Save brown, spotty bananas from waste! Make cake!
175g plain flour
125g unsalted butter
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 tsp vanilla extract
4 small or 3 large very ripe bananas
2 large eggs
For the peanut butter frosting
250g smooth peanut butter
226g unsalted butter
1 tsp vanilla extract
250g icing sugar
75ml double or whipping cream
Baking Tips for this Banana Peanut Butter Cake
This recipe requires you to brown your butter first. Brown butter, also called “beurre noisette” is made by cooking unsalted butter long enough to turn the milk solids brown while cooking out any water present in the butter. It has a rich, nutty taste, an incredible aroma and enhances the flavour of just about everything!
If you don’t feel up to browning the butter, your cake will taste just as delicious if you simply melt the butter in the microwave.
You can make this cake in two 8” or 20cm cake tins instead. It won’t be as tall but it will be just as delicious! You might have extra peanut butter frosting if you do this - I recommend a tablespoon for getting rid of it.
How to make brown butter (or beurre noisette)
Put your butter in the saucepan and melt it over a low heat. Swirl the pan occasionally to make sure the butter is cooking evenly and if you have a silicone spatula then stir it occasionally.
As the butter melts, it will begin to foam. The colour will progress from yellow to a golden brown and finally a toasty brown. Keep a close eye on it as soon at it turns brown and once you smell that nutty aroma, take the pan off the heat and transfer the brown butter to your mixing bowl, scraping the bottom of the pan to get all those lovely dark specks. The process should take about 6 – 8 minutes.
Note that it can very quickly burn once it turns brown so don’t leave it alone!
Preheat oven to 180C/160C Fan/350F/Gas Mark 4.
First, brown your butter using the method described above.
Grease three 6” or 18cm cake tins, line the bottoms with some grease proof paper and flour your tins.
Using a fork, mash your bananas well in a bowl.
Combine flour, bicarbonate of soda, baking powder and salt.
Add sugar to your browned butter and beat using either a mixer or a whisk until the mixture is a pale yellow.
Beat in the eggs, one at a time. Then stir in the mashed bananas.
Add the flour mix in two batches, stirring to combine fully after each addition.
Divide your batter equally between your three cake tins.
Bake in the middle of your pre-heated oven for around 21 minutes. Your cake is ready when a skewer inserted into the cakes comes out clean.
Cool the cakes in the tin for 10 minutes then turn out onto your airing rack to cool completely.
Make the peanut butter frosting. Start by creaming the butter using a mixer until it has lightened in colour and it is creamy.
Add the vanilla and peanut butter until well mixed.
Add in the icing sugar all at once and mix (gently in the beginning so you don’t get icing sugar everywhere!) until it is well combined.
Finally, add in the double cream and whip on medium- high speed for 2 - 3 minutes until the frosting is light and fluffy.
Assemble your layer cake by placing your first cake layer on a plate and spreading about 1/5th of the frosting over it in an even layer. Place your second cake layer on top and smooth another 1/5 of the frosting on top of it. Place your final layer on top and smooth a thin layer of frosting over your whole cake. This is called a crumb coat and the aim is to seal in all the crumbs before the second layer of frosting is applied.
Put your cake in the fridge for 30 minutes to harden the crumb coat and then use the rest of the frosting to decorate the cake however you would like, making sure to save some if you have a star icing nozzle and would like to pipe some swirls on the top.