Salty and sweet cake
The King was known for his love of peanut butter and banana sandwiches. In fact, if you take food goddess Nigella Lawson as an authority, Elvis liked his sandwiches fried, with lashings of butter, silky bananas and heaps of gooey, peanut-y goodness.
While the thought of a fried sandwich is enough to turn even the most gluttonous a bit pale, here's a recipe for an Elvis-inspired choc-banana cake with peanut butter frosting that's sure to get your tastebuds watering.
It's decadent, yes. But it's a dessert so all is forgiven. The banana cake is light with just a hint of cocoa and the peanut buttercream frosting is everything you'd expect — salty, sweet and totally addictive.
Need an indulgent treat for two? Try this decadent chocolate dessert >>
If you're baking this cake for a special celebration, top it with some crumbled Reeces Pieces for a truly retro take on an old-fashioned cake.
Banana chocolate cake
- 1-1/2 cups of sugar
- 2 cups of self-raising flour
- 3/4 cup of unsweetened cocoa powder
- 2 eggs
- 2 medium-sized bananas, mashed
- 1 cup of warm water
- 1/2 cup of milk
- 1/2 cup of vegetable oil
- 2 teaspoons of vanilla bean paste
- Preheat the oven to 180 degrees C.
- In a medium-sized bowl, mash the bananas then mix in the water, milk, oil, vanilla paste and eggs until well-combined.
- In a large bowl, sift the flour, cocoa powder and sugar together then make a well in the centre. Pour the banana mixture into the well and stir gently until there are no lumps.
- Pour the batter into a greased and lined 20 centimetre round cake tin and bake for an hour or until a skewer comes out clean. Start checking the cake at around the 45-minute mark just in case.
- Once the cake has cooled, completely ice it with the peanut buttercream frosting and decorate with crumbled Reeces Pieces, chopped peanuts or grated chocolate (optional).
Peanut buttercream frosting
- 1 cup of peanut butter
- 1 cup of butter
- 4 cups of icing sugar mix
- 2–3 tablespoons of milk (if desired)
- In a medium-sized bowl, beat the peanut butter and butter until they're fluffy. Beat in the icing sugar mix, adding a little milk if it becomes too thick. Aim for a consistency that is easily spreadable with a knife.