Happy Valentimes, Chitlins! It’s been a rough week here at the Spinkelry. I caught the flu. Womp. I got lucky though, it wasn’t a crippling flu. Knocked me out for two days but I think I shook off the worst of it. Just in time for Valentimes!
So this cake was actually the result of several failures on my part. First I wanted to make a simple peanut butter banana bread. But then as I was halfway through putting all the ingredients together I realized that I had accidentally followed the instructions for the banana CAKE and not the banana BREAD. Whoops.
Still turned out lovely.
Then I wanted to make seven minute frosting, a.k.a. fluff, for the filling but the amount of water and meringue for 1 batch didn’t reach my whisk attachment in my monster KitchenAid so I doubled it. Which caused me to make roughly 3 gallons of fluff. I filled every available jar in the kitchen and then some with the leftovers.
Thankfully, for once, extra fluff is something The BF can get behind so we are a fluffernutter kick here in this house.
Anyway, fluffernutters. It’s where it’s at. And this towering behemoth of a cake is the bomb diggity. The perfect example of a perfect pairing. I should warn you though. It’s a monstrosity. You’ll want to cut the cake in half down the middle first before serving. The BF and I couldn’t finish 1 slice. Not because it’s too decadent, it’s just too dang much cake.
*Just a Note: I didn’t feel like playing around with regular peanut butter to see how it would affect the consistency of the cake, so I used this nifty powdered peanut butter The BF’s mom got me. I add it by the 1/4 cupful until I had the flavor I wanted and then adjusted the milk as necessary to ensure it was the right consistency. I believe powdered peanut butter can be found in most grocery stores. It’s the “healthier” alternative to regular peanut butter.
- 2⅔ cups flour
- ¾ cup powdered peanutbutter
- 1¼ tsp baking soda
- ½ tsp salt
- ½ tsp nutmeg
- 1½ sticks butter, softened
- 1 cup packed light brown sugar
- 2/4 cup sugar
- 2 large eggs
- 1½ tsp vanilla extract
- 2 tbsp dark rum
- 4 very ripe bananas, mashed
- ½ cup whole milk
- 1 cup peanut butter chips
- Heat oven to 350ºF Grease and flour two 9inch cake pans or two 9x5 loaf pans. Set aside.
- Beat the butter until creamy. Add the sugars and beat until fluffy, about 2 minutes.
- Add the eggs one at a time, beating well between each addition. Then add the vanilla. Meanwhile, whisk the remaining dry ingredients together.
- In a small bowl whisk together the mashed bananas and rum.
- With the mixer running on low add the bananas to the butter mixture. It will look curdled, but that's fine.
- With the mixer still running on low add the dry ingredients in three batches alternating with the milk. Mix well between each addition.
- Fold in the peanut butter chips.
- Spread the batter evenly between the two cake pans. Bake for 45 minutes or until golden brown and the top springs back to the touch.
- Cool slightly in pans before removing to cool completely on wire racks.
- Slice the layers in half length wise. Alternate a cake layer with a mound of fluff. No need to make it look pretty. Adorn with sprinkles on top. Serve with a monster glass of milk to wash it all down. Enjoy!