"EC2" wrote:LCW If you have time I'd love to see the recipe.
My best banana cake of the one's I've tried so far is the one from Nigella Lawson's How To Be a Domestic Goddess. That one has rum-soaked dried fruit in it (except we don't like rum, so use whisky and it works fine).
That sounds delicious! I'll have to try that sometimes...although I think I'd prefer the rum over whisky. The Banana Peanut Butter cake came out delicious. It was so rich that I couldn't even finish a slice...and I can usually put some desert away, lol! It didn't look very pretty though because the frosting came out too thin. I used natural PB, the kind where you stir in the oil, and it was way too thin. I didn't adjust for that and added the amount of milk the recipe called for and the frosting literally made the layers of the cake start sliding off. It was sort of a mess. But at least it tasted good! Here's the recipe (The measurements are American but there are converters easily found all over the net.):
3/4 C softened butter
2 C sugar
3 medium banana's, mashed and very ripe (I also added 1/2 tsp banana extract)
1 1/2 tsp. vanilla
3 C all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp. Baking soda
3/4 tsp salt
1 C butter milk (didn't have this so I used 2 tsp vinegar in one cup of milk)
6 tablespoons creamy peanut butter
3 tablesppons softened butter
5 1/2 C confectioners sugar
8-10 tablespoons whole milk
Peanut halves for garnish, optional
Combine dry ingredients in a bowl and mix well. In a seperate bowl cream butter and sugar until light and fluffy, add eggs one at a time and beat well after each one, beat in banana's, add dry ingredients to wet alternately with buttermilk and mix well
Pour into 3 greased and floured pans, bake at 350 (F) for 25-30 min.
For frosting beat peanut butter and butter until smooth, add sugar 1/2 C at a time and mix well alternating with the milk until you get the right consistency. Garnish with peanuts if desired.