Banana Cake with Peanut Butter Chantilly is a lighter take on banana bread, speckled with bittersweet chocolate and topped with peanut butter white chocolate chantilly.
Happy Friday! I planned to share this Banana Cake with Peanut Butter Chantilly earlier in the week, but became completely engrossed in the election. My post election days were spent checking the markets every two minutes. I kid you not! Pathetic, right.
Regardless of which side you rooted for, I think it is reasonable to say that the whole debacle has left a bad taste in many a mouths. But, it's a new day folks! Let's live it the best we can while spreading love and acceptance for each other. A little slice of sweetness on the daily doesn't hurt either.
I am a big banana bread fan (see here, here and here ) - it's comfort food in my books. It's popular around here, however, on the rare occasion that we have leftovers, I like to make banana bread french toast. It makes for a crazy decadent brunch treat that I try to limit to once every other blue moon, or so. Give it a try!
If you're looking for a less dense, but just as satisfying alternative to the bread, try a banana cake. I kept it as a simple, single layer cake baked in a tart pan this time around, but for a special occasion you make pretty layer cake like I did here and this here.
A banana cake will generally bake up lighter in colour than the bread. To get that rich, brown colour I was looking for, without over-baking, I buttered the pan and instead of flouring it, I sugared it. I first saw my grandmother do this back in the day and was reminded of it when I took baking arts a few years ago.
Normally I would use homemade cake release to ensure my cakes don't stick. However, it can sometimes leave a greyish residue on darker cakes. Greasing the pan then dusting it with sugar, not only gives the cake a beautiful caramel tone, but adds an irresistible light crunchy exterior.
That thin layer of crunch was the perfect complement to my topping, as it acted a thin, tasty barrier. I wasn't in the mood for buttercream, so I whipped up a cheater's kind of cremeux using whipped cream, peanut butter and a little white chocolate. Then I piped circles of creamy kisses (110 to be exact), which instantly raised this otherwise simple cake to pastry art status (but that may only be in my opinion ).
In a word, this Banana Cake with Peanut Butter Chantilly is simply sublime! Keep on smiling friends and eat cake, lots of cake!
Ingredients
Cake
- 320 grams cake flour
- 4 grams baking soda
- 2 grams baking powder
- 3 grams salt
- 300 grams mashed bananas I used 3 large bananas
- 61 grams buttermilk
- 5 grams pure vanilla bean paste
- 114 grams browned butter
- 285 grams granulated sugar
- 2 large eggs
- 100 grams dark chocolate chips
Chantilly:
- 250 grams coconut cream or 355 whipping cream
- 100 grams creamy peanut butter
- 75 grams melted white chocolate
Garnish:
- shaved chocolate
- crisp pearls
Instructions
- Preheat oven to 350ºF (180ºC).
- Use a pastry brush to apply butter to the bottom and sides of a 9-inch tart pan and dust with a tablespoon of butter, tapping out any extra. Place the prepared pan on a sheet pan.
- Using a whisk, combine flour, baking soda, baking powder and salt in a medium bowl.
- In a separate bowl combine mashed bananas, buttermilk, and vanilla.
- Add butter and sugar to the bowl of your stand mixer and using the paddle attachment, beat until light and fluffy.
- Add the eggs one at a time and continue to beat. Scrape down the sides of the bowl as needed.
- Add the flour mixture in thirds, alternating with the banana mixture - ⅓ flour mixture, ½ banana mixture - repeat, ending with the flour mixture. Beat until fully incorporated.
- Fold in chocolate chips.
- Transfer to the pan and use an offset spatula to smooth the top.
- Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
- Remove from the oven and allow the cake to cool in the pan on a wire rack for about 10-15 minutes. Invert on a wire rack to cool completely, if using immediately. Or wrap in plastic wrap and aluminum foil, while still warm, and store in freezer until needed.
To make the chantilly:
- Heat the peanut butter to soften and combine with the melted white chocolate.
- Whip the cream to soft peaks.
- Fold in the peanut butter chocolate mixture until uniform.
Assembly:
- Fit a plain tip in a piping bag and fill with the chantilly.
- Pipe kisses onto cake and sprinkle with shaved chocolate and crisp pearls.
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Platter Talk says
Nice looking and sounding cake. I love the top decor, too.
I Sugar Coat It! says
Thanks!
Julie | Bunsen Burner Bakery says
Ooooh my goodness, I'm not really into peanut butter, but that chocolate-chip studded banana cake looks divine! I also love the piping job on the frosting; so visually striking!
I Sugar Coat It! says
Thanks. There's just enough PB to enjoy, but not overwhelm or compete.
Cooks Recipe Collection says
This banana cake looks so yummy. The Chantilly cream is just beautiful!
I Sugar Coat It! says
It was like cloud-like peanut butter kisses - 110 to be exact! 😉
Katie Crenshaw says
Peanut butter, chocolate, and bananas? I am in! I can't wait to make this lovely cake.
I Sugar Coat It! says
You sound like a fellow fan of all three, so you'll definitely enjoy the combo! Hope to see yours soon! 😉
Sarah says
Some of my favorite flavors are in this aaaand it looks beautifully delicious. What a perfect, show stopping, dish!
I Sugar Coat It! says
YAAAYY, a fellow PB&C fan! It went over extremely well here! thanks.
Julie says
What a beautiful cake with flavors that everyone loves.
I Sugar Coat It! says
Thanks!
Emma @ Supper in the Suburbs says
This cake is stunning. It must have taken you ages to do that piping¬ Visually stunning though. Will try and replicate it myself 🙂
I Sugar Coat It! says
Thanks! Took less than five minutes tops to pipe!! Super simple, just looks fancy.;)
Natalie Dawn says
Does it need serving straight away with the cream on? Or can it be transported ?
I love it x
I Sugar Coat It! says
Hi Natalie, thanks for your note - unfortunately, it went to my spam folder. 🙁 I piped my topping the night before and it held up quite nicely. May be a little more challenging if you live in a warmer climate. In which case, I would do it shortly before serving. Hope that helps and hope to hear about it!!