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Banana Peanut Butter Candy Cake
Banana Peanut Butter Candy Cake

Banana Peanut Butter Candy Cake

2 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
2-1/4 cups flour
1 tsp baking powder
1/2 tsp salt
1 stick butter, softened
1-1/2 cups sugar
3 eggs
1 tsp dark rum
1 tsp vanilla extract
3/4 cup sour cream
1 tsp baking soda
2-1/2 cups ripe bananas, mashed
1-1/4 cups peanut butter bars, finely chopped
1 cup whipping cream or sweetened condensed milk
1 stick butter, softened
1/2 cup powdered sugar, sifted
12 oz chocolate chips
2 Tbsp light corn syrup
2 tsp dark rum
1 tsp vanilla extract
1-3/4 cups peanut butter bars, chopped
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Let's Make It
1. Preheat oven to 350. Butter and flour two 9 inch cake pans.
2. Sift flour, baking powder and salt.
3. Beat butter until fluffy. Gradually add sugar and beat two minutes more. Add eggs, beating well. Beat in rum and vanilla.
4. Combine sour cream and baking soda. Add bananas to sour cream mixture and stir until well blended.
5. Add dry ingredients to butter mixture alternately with banana mixture, beginning and ending with dry ingredients. Stir in chopped peanut butter bars.
6. Divide batter between prepared pans. Bake about 30 minutes, until center of cake feels firm and tester in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely.
7. Combine cream (or sweetened condensed milk), butter, powdered sugar, chocolate chips and corn syrup over low heat or in microwave. Stir until butter and chips melt. Add rum and vanilla.
8. Pour into a small container, cover and refrigerate about 2 hours, stirring occasionally. Put between layers and frost sides and top. Cover top and sides (which I never can) with chopped peanut butter bars.
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