"Super moist and fluffy chocolate peanut butter banana cake with a crunchy streusel topping. A MUST have recipe!"
Chocolate peanut butter banana streusel cake
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Method
Step 1
Streusel: Mix all the ingredients in a bowl (I use the paddle attachment) until you achieve a crumble like texture and the ingredients are well incorporated. Make sure to keep and eye on it and don’t over mix it otherwise you’ll have one dough instead of a crumbly texture. (Leftovers can be frozen)
Prep time: 15mins
Cook time: 40mins
Serves or Makes: 8
Recipe Card
ingredients
- 200 grams Butter
- 200 grams Sugar
- 300 grams Flour
- 1 grams Salt
- 1 tsp Vanilla extract
- 80 grams Water
- 110 grams Butter
- 115 grams Dark chocolate 65%
- 130 Flour
- 9 grams Baking powder
- 5 grams Salt
- 220 grams Sugar
- 100 grams Eggs
- 50 grams Sunflower oil
- 50 ml Milk
- 100 grams Banana, ripe
- 40 grams Peanut butter
- 2 piece Ripe bananas, on top
- 200 grams Salted peanuts
- 90 grams Sugar
- 108 grams Glucose sirup
- 75 grams Water
- 2 grams Salt
Cake base:
Step 1
Mix the water, butter and dark chocolate in a bowl and melt over a Bain Marie. ( I melt it in my KitchenAid bowl) Mix the flour, salt, baking powder and the cocoa powder. Set aside Mix the wet ingredients: milk and oil and mix slightly. Once the butter and chocolate is melted transfer the bowl into your KitchenAid. With the paddle attachment add in the sugar and mix well. Add the eggs one by one. Alternatively add the dry ingredients and the milk-oil mixture. Make sure to scrape down the sides to avoid flour clumps.
Step 2
Add the smashed banana and the peanut butter. Mix well until incorporated and you have a smooth and even batter. Fill into your prepared moulds. Add the banana slices and press slightly into the batter. Add the streusel topping and bake at 175C for about 40-45 minutes. (You can insert a skewer to check if it is done. Should come out clean) Once completely cooled, drizzle with the peanut butter.
Step 3
Homemade peanut butter: Bring the sugar, glucose and water to a boil. Let it simmer for 30 seconds. Remove from the heat and pour over the peanuts. Let them soak for 2 hours. Drain the peanuts from the syrup and spread them onto a silpatmat or baking paper onto a baking tray. Bake at 160C for about 15-20 mins. Until golden brown and caramelized. Let the peanuts cool completely. Once cooled, mix in your food processor with the Maldon salt until you have a smooth and well mixed texture. Store in an airtight container or clean jar. Keep cold. (Warm up in the microwave for a softer texture if necessary)