Peanut Butter Cream Cake with Bananas

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I mentioned some time ago I’d been collecting loads of recipes.
The thing is, some of them have to wait really really long till I try them out. However, there are recipes which I fall in love with the moment I see them. They just hit me. All of a sudden I’ve got all necessary ingredients handy… I really don’t know how it works… but it’s not the first time it has happened :)
Dorota’s cake looked so fabulously representative that I couldn’t resist making it :) That’s the kind of a cake I just adore, the cream speaks for itself. I had to make it :)
Hmm, any suggestions?
Yes, do not try to avoid the jam in the recipe. It’s really crucial.
When it comes to using bananas… I’m not that sure if they’re a must. But they’re a nice surprise for eaters, for sure :)
The cake is quite big and satisfying… One piece will make you feel full :)

And last but not least, something that is rather obvious… just… it crossed my mind… It is really the best feeling ever when you bake something and then you see someone tucking it in with such a smile on their faces :) Such an amazing feeling, really. Cannot be described :)

Cocoa Sponge (form 21cm):

  • 4 eggs
  • 200ml milk
  • 170ml oil
  • 1 1/2 cup brown sugar
  • few drops of vanilla aroma
  • 200g plain flour
  • 80g cacao
  • 1/2 tsp baking soda
  • 1 1/4 tsp baking powder

Line the bottom of the form with bakery paper.

Whisk the eggs.
Add milk, oil, sugar and aroma and stir it till all incorporated.
What I love about this recipe is that you don’t need to use a mixer! Great Great! :)

Pour the mass into the form.

Bake at 170°C for about 60-70 minutes… You need to check on the cake at the end of baking. Ovens can be really mean creatures. They all bake in different ways ;P It’s all about observation. My cake was in the oven for 70 minutes :)

Chill the cake.

Once it’s chilled, cut the top of the cake so that the surface is straight and smooth.
Do not get rid of the crumbs. You’ll need them later on for decoration :)

Divide the cake into three sponges.

Peanut Butter Cream:

  • 500g mascarpone
  • 250g peanut butter
  • 30g icing sugar

Sieve sugar to mascarpone. Mix shortly.
Add peanut butter and mix again but shortly, just to combine all the ingredients.


  • 1/4 cup coffee liqueur (I used a bit more :))
  • 1/4 cup water (I used a bit more :))

Combine liqueur with water.


  • 3/4 jar black currant jam
  • 2 bananas
  • few biscuits (I used five)

Slice the bananas. Sprinkle them with lemon juice.

Blend the biscuits with cake crumbs to get sand-like consistency.

Putting it all together:

Soak the first sponge using 1/3 of soaking.
Lay half of jam.
Lay 1/3 of cream.
Put half of the banana slices on the cream.

As you can see below, sometimes it’s possible to do things in a different order… Unwillingly so ;P

Put the second sponge on banana layer and repeat all the steps above :)
Lay the third sponge.
Soak it and cream the top and the sides of the cake.
Sprinkle and decorate with crumbs :)


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