This cake was inspired in Koh Samui, from a pancake a tiny lady made at the crossroads of an Irish pub and a kennel. Every evening we would find our way here from our resort some 10 kms away, on a bike that blew the wind out of my lungs. Within 2 days she knew exactly how I loved my pancake done. It would be slapped with layers on peanut butter, sliced bananas and nutella and rolled up to be drizzled with coconut milk and chocolate sauce! Drool!!! The flavours lingered on for many years and when I was looking for inspiration to make a cake for a friend’s daughter who loved banana, chocolate and peanut butter, this awesome pancake filled my mind space at 1am.
The cake is a basic chocolate cake that’s been taken two or may be three layers higher.
I’ve not only mashed a banana into the cake mix but also added chocolate chips and chunks of finely diced banana. And when the cake mix was poured into the tin I drizzled it with chunky peanut butter and swirled it in….ensuring there is an explosion to tastes with every but you take.
I’ve dressed the cake up, but nude cakes are in fashion, and this one looks delicious with the brown and yellow swirls. You could serve it with tender coconut ice cream with a garnish of toasted coconut flakes and chocolate chips.. Yum.
- 200 grams self rising flour mixed with 4 tablespoons of dark chocolate powder
- 3 bananas
- 100 grams of sugar
- 1 teaspoon vanilla essence
- 2 eggs
- 3/4 cup oil
- 3 tablespoon chunky peanut butter
- 3 tablespoons chocolate chips
- 2 tablespoons toasted dry coconut flakes
- 3 cap-fulls of Baileys (or any other coconut liquor. But this is optional)
- 1 cup of whipped sweetened cream beaten stiff
- Dark bitter chocolate
1. Pre heat your oven to 180 degree centigrade.
2. Crack the eggs and separate the white and yellow.
3. Beat the white till it stands in stiff peaks.
4. Cream the yellow with the sugar and oil and 1 teaspoon of vanilla essence.
5. Add the yellow to the white and mix the two together with a wooden spoon using the figure ‘4’ action. Ensuring you do not lose the air.
6. Then mix in the flour using the same action. Do not over mix.
7. Line a baking tin with butter and sprinkle some flour over it to coat the entire surface area.
8. Pour the cake mix in it.
9. Add a layer of chocolate chips and 1 finely diced banana.
10. Now melt the peanut butter, cool it down and add to the cake mix.
11. Take a satay stick and swirl the peanut butter into the cake mix.
12. Bake for 40 minutes at 180 degrees.
13. When done cool the cake.
14. Poke holes through the entire cake and drizzle Baileys all over it.
15. Slice it horizontally into two. Add a layer of whipped cream to the centre and place the top layer of the cake back on. Ice the entire cake.
16. Grate dry coconut and toast it on a dry pan till it’s golden. Set aside.
17. Slice the remaining banana into thin slices and caremalise it. For this take about 2 tablespoons or sugar in a pan. Add 4 tablespoons of water. Heat the pan till you get a golden coloured liquid. Do not over-cook. Add your sliced bananas to this. When the bananas get a golden-ish colour flip and cook the underside with the flame off. Remove and cool at room temperature.
18. Now on the iced cake place the cooled bananas, sprinkle the toasted coconut and shave some dark bitter chocolate.
Cool and serve!