Chef Darryl Riddle,
Le Garage Café
The classic peanut butter and banana sandwich combo is taken to grand heights in this monstrous cake. Each slab is rich with flavour and further complemented with heavenly chocolate ganache topping.
Ingredients
Cake
2 3/4 cup flour
pinch of salt
1 Tbsp baking soda
1/2 cup unsalted butter at room temp
1 cup sugar
1/2 cup brown sugar
4-5 ripe bananas
2 eggs
1/2 cup milk
pecans, toasted
Peanut Butter Frosting
1 cup unsalted butter
1/2 cup vegetable shortening
3 cups confectioners sugar
1 1/2 cup smooth peanut butter
Chocolate Ganache
1/2 cup cream
1/2 cup semi-sweet chocolate
1/4 cup dark chocolate
2 Tbsp butter
Method
Cake
1. Preheat oven to 350°F.
2. In a mixing bowl, combine flour, salt, and baking soda using a wooden spoon and set aside.
3. In a separate medium bowl, use a mixer on low-medium speed to cream butter.
4. Add sugar and brown sugar to butter and continue beating until fluffy.
5. Mix in eggs one at a time. Add bananas.
6. Add flour mixture in three portions, alternating with milk while continuing to mix.
7. Pour into 3 greased 9” round cake pans. Bake for 20-25 mins.
8. Let cake cool for 5 mins in pan and 30 mins on wire rack.
Frosting
1. In a metal bowl, cream butter using a mixer on low speed.
2. Add shortening and icing sugar. Mix thoroughly until fluffy. Make sure to scrape down the side of the bowl.
3. Add peanut butter and beat for 5-6 mins until fluffy.
Chocolate Ganache
1. In a pot over medium heat, bring the cream to a gentle boil.
2. Add in half of chocolate. Using a wooden spoon, stir until chocolate is melted before adding the remainder.
3. Once chocolate has melted, remove pot from the heat and add 1 Tbsp of butter. Stir until it dissolves before adding remaining butter.
4. Transfer ganache to a metal bowl once butter is mixed in. Refrigerate uncovered for 20-30 mins.
Assembly
1. Place one of three cake layers in the centre of cake board and place on top of turntable (alternative to use a lazy susan with grippy shelf liner).
2. Using an off-set spatula, spread 1/4 of icing across cake. Repeat with second layer.
3. Crumb coat the cake once top layer is placed and frost the outside.
4. Using a flat spatula, lay it against the frosted cake and apply soft pressure as you turn the turntable to even out frosting.
5. Using a clean off-set spatula, pour ganache on top of the cake’s centre. Spread ganache to cover surface.
6. Score cake into twelve pieces.
7. Garnish with toasted pecans.
Yield 12 servings