This cake is for all Peanut Butter lovers! The banana puree makes this cake fluffy and moist. It is fairly simple to make, and makes a wonderful presentation. A glas of milk or vanilla ice cream is the perfect match for this delicious cake.
What you need:
1.7 oz white couverture chocolate
2 tbsp tsp heavy cream
1.7 oz dark ouverture chocolate
3 tbsp peanut brittle
2 cups all purpose flour
1/2 cup potato starch
1 1/2 tsp baking powder
1 tbsp real vanilla extract or paste
2 ripe large bananas, pureed
2 cups sugar
5 oz. unsalted butter, room temperature
1/2 cup creamy peanut butter + 1 tbsp extra
Preheat your oven to 180 C or 350 F. Butter your bundt cake pan, and dust it lightly with flour for an easy release. In a large bowl, cream the butter with an hand mixer for about 1 min. Add the sugar and eggs to the butter, and keep mixing with the hand mixer until all is light and fluffy. Add the salt, vanilla extract,baking powder,flour, starch and mix all well together, until all is nicely combined. Divide the batter into 2 equal portions. In one of the portions, add the 1/2 cup of peanut butter and mix until well combined. Fill the peanut butter batter into the bundt pan. Now mix the banana puree into the second batter, and fill it on top of the peanut butter batter. With a fork, swirl the batter around with an up and down motion. Bake for about 50 min, depending on your oven and size of the pan. Let ithe cake cool once done. Carefully melt the white chocolate with 1/2 tsp of the heavy cream. Stir in the tbsp of peanut butter and glaze the cake. Melt the caramels with the 1 1/2 tbsp of the remaining heavy cream, until it’s runny and creamy. Glaze your cake with the caramel. Melt the dark chocolate and glaze the cake on top of the white chocolate and caramel. Sprinkle the peanut brittles on top of the cake, let it get set for about an hour.