Chocolate Banana Cake With Peanut Butter Glaze Recipes

CHOCOLATE BANANA CAKE WITH PEANUT BUTTER GLAZE

Steps:

• 1. In a large bowl, combine cake mix and baking soda. Add the rest of the ingredients and beat on low speed for 1 minute. Beat on medium speed for 4 minutes.
• 2. Pour batter into a greased and floured Bundt pan.
• 3. Bake at 350 degrees for 45-55 minutes. Cool in pan 15 minutes. Cool fully on wire rack. Can also be made as a layer cake. Bake layer cake for 28-32 minutes. Frost with a peanut butter or chocolate icing.
• 4. Glaze: In a small saucepan over low heat, melt chocolate and peanut butter, stirring constantly. Spread over cooled cake. Sprinkle nuts on top.

CHOCOLATE PEANUT BUTTER AND BANANA CAKE (AKA: ELVIS CAKE)

Steps:

• FROSTING: With an electric mixer beat together the butter and peanut butter until smooth. Slowly mix/beat in the powdered sugar and milk until frosting reaches a spreadable consistency. Add mashed banana and mix thoroughly (it's okay if it has small lumps of banana in it. Chill until needed.
• Preheat oven to 375 degrees F. Spray 2 9" round pie pans with bakers ease (or grease and flour pans). Set aside.
• CAKE: In a medium bowl and with an electric mixer, beat the peanut butter, sliced banana, oil and water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. On low speed beat in the egg, cocoa powder and the cake mix. Increase speed to medium-high and beat for 1 minute or until batter is well blended, adding more water if needed (batter will be thick). If using, gently fold in peanuts.
• Spoon an equal amount of batter into each round, Bake on center rack for 15-20 minutes or until a wooden pick inserted into the center of cakes comes out clean. Cool on rack.
• Remove frosting from fridge while cake is cooling. Frost cake when ready. Sprinkle the top and/or sides with an even amount of the chopped peanuts. Garnish the top of with a dried banana chip for each slice. Refrigerate until serving. Note, you can also make cupcakes or a sheetcake if you choose. Keep refrigerated.

CHOCOLATE PEANUT BUTTER AND BANANA CAKE

Steps:

• Cake: Preheat oven to 350*F. In a large mixer bowl, combine all cake ingredients. Beat on medium speed for 2 minutes, or until smooth. Spread batter evenly in a greased and floured 13-by 9-inch cake pan. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
• Glaze: In a small saucepan over low heat, melt chocolate and peanut butter, stirring constantly until smooth. Spread evenly over cooled cake. Sprinkle nuts on top, if desired.

CHOCOLATE-PEANUT BUTTER GLAZE

Steps:

• In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup.
• Cook, whisking often, until the chocolate is melted and the mixture is smooth.
• Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

PB AND BANANA CAKE COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter, peanut butter and brown sugar with electric mixer on medium speed 2 minutes or until creamy. Beat in egg. On low speed, beat in banana and vanilla until smooth.
• In small bowl, mix flour, baking powder, baking soda and salt. On low speed, beat flour mixture into peanut butter mixture.
• Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 1 inch apart.
• Bake 12 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Drizzle cookies with melted frosting and sprinkle with peanuts.