Peanut Butter Banana Cake With Chocolate Topping Recipe

Name: Peanut Butter Banana Cake With Chocolate Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 180 g digestive biscuits; 60 g butter, melted; 2 leaves gelatine; 2 small bananas, peeled and chopped; 3 tbsp lemon juice; 300 g cream cheese; 150 g crunchy peanut butter; 75 g caster sugar; 1 tsp vanilla extract; 200 g whipping cream; 50 g dark chocolate; 15 g coconut oil

Servings: persons

180 g digestive biscuits
60 g butter, melted
2 leaves gelatine
2 small bananas, peeled and chopped
3 tbsp lemon juice
300 g cream cheese
150 g crunchy peanut butter
75 g caster sugar
1 tsp vanilla extract
200 g whipping cream
50 g dark chocolate
15 g coconut oil

1
For the base, place 6 oz of biscuits in a food bag and break into crumbs using a rolling pin. Mix with the melted butter then press firmly onto the bottom of a 7 inch spring form pan.
2
Puree the banana pieces with the lemon juice then mix with the cream cheese, peanut butter, sugar and vanilla extract. In a pan over a low heat, dissolve the gelatine in 1 tbsp of banana cream, then add to the rest and mix in well. Place this mixture on top of the biscuit base, smooth and refrigerate for at least 4 hours or overnight.
3
Whip 2/3 cup cream until very thick and layer over the cake. Remove from the pan, cut the cake into pieces and place back in the refrigerator until ready to serve. For the topping, melt the chocolate in the remaining cream and the coconut oil in a small pan, then allow to cool for 15-20 minutes.
4
Break remaining biscuits into rough pieces. To serve, take a piece of cake, top with broken biscuits and pour over the chocolate sauce.

964

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 180 g digestive biscuits, 60 g butter, melted, 2 leaves gelatine, 2 small bananas, peeled and chopped, and more.

Yes, Peanut Butter Banana Cake With Chocolate Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Banana Cake With Chocolate Topping

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