Tuesday, May 30, 2017



Chocolate Banana Peanut Butter Cake.  
I know its a mouthful (the name I mean) but eating this itself also have to take a big mouthful in order to get all the flavours together.
Recipe taken from an old issue of the Good Food Magazine. I have bookmarked it and finally got down to baking it for Mother's day.  

The recipe uses oreo biscuits as base and also a sponge mix for the cake.  I decided to bake my own Chocolate sponge cake and leave out the biscuit base.  While the cake was cooling, it was time to get the other components ready.  First, make the chocolate ganache- boil the whipping cream till bubbling and pour over the dark chocolate melts. Leave for 5 minutes and then stir together till smooth and glossy.  Set aside to cool.    

Next is the peanut butter cream.  Whisked peanut butter and whipping cream together till stiff peaks. 

I used around 4 bananas for this 23 cm cake, thinly sliced and lightly tossed in a bit of lemon juice. 

Finally when the cake is cooled, whisk whipping cream till stiff peaks and you are ready to rock and roll. 

first layer of sponge cake goes the base of springform cake pan. Spread peanut butter cream over the base. (no need to brush with sugar syrup as the sponge cake is soft enough and besides I don't like the cake too sweet) 

layering the banana slices over the peanut butter cream.. 

If you like sweet cake, can sprinkle a bit of cinnamon sugar over this.

spread the whipping cream over the bananas 

Top with another layer of the sponge cake and spread the chocolate ganache over the cake. 

you can put the cake goes in the fridge to set the cream and chocolate for a few hours before serving.


  1. OMG!! I want to scream at your lovely & yummy cakes. You can really open a shop now. Can you please adopt me as your God Son? Hee Hee


  2. LOL, TM, thank you thank you.

  3. Your blog is very nice,Thanks for sharing.