Let’s talk about cake layers instead! This cake combines 3 of my favorite things: peanut butter, chocolate, and banana. I don’t know if I have Elvis to thank for this or what, but I grew up eating peanut butter and banana sandwiches, and it’s still one of my favorites when I need a quick lunch or comforting snack. I also like “banana tacos”—a banana split in half lengthwise, with a PB filling and maybe a bit of granola sprinkled in there. Should I rebrand as BananaHero? Tempting….This cake starts with four layers of moist banana cake, with a bit of cinnamon and vanilla thrown in there too. The peanut butter frosting is thick and rich, like the inside of a peanut butter cup, only less grainy and more velvety. And the milk chocolate frosting is light and glossy, but it has a deep flavor from 3 types of chocolate. I leaned toward milk chocolate with this one, so it wouldn’t completely overpower the more delicate banana cake, but if you’re firmly in dark chocolate territory then you can make that swap easily.This was a massive cake that easily served about a dozen people at the party we took it to, with lots of leftovers to spare. It’s rich, so smaller pieces are very satisfying. Fortunately, the banana cake is a keeper and stays moist and fresh for days, so this is one you can enjoy for about a week after making it.
Get the full recipe here: