Yesterday was my mom’s birthday. Her fiance, his mom, Zack and I took her out to dinner to celebrate. I, of course, decided to make her a cake.
I had been so excited about making this cake and just knew it was going to turn out great, because it combined two of her very favorite flavors – peanut butter and banana.
I baked the cake part in the morning and it turned out great. Then, I caramelized some bananas and put them in the middle of the cake as a filling. I made the peanut butter frosting… and that is when disaster struck. The first batch I made, I added way too much milk. It started running off of the cake. I panicked a little, but scraped that off as best as I could and then made a new, much thicker batch. It did not go on great, but it looked okay, so I stuck it in the fridge to crust up a little, so that I could smooth out the icing.
Well, when I tried to smooth it out, the icing started rippling. It was the ugliest cake I had ever made… I knew that there was no way that I was taking that cake to a public restaurant, especially for someone’s birthday as important as my mom.
I looked at the clock and realized we had to leave for the dinner in less than an hour. I knew I didn’t have time to make another full two-layer cake. Luckily, I had a recipe for a sweet potato crumb cake that I had been wanting to try that didn’t take that long. I decided to make that for her (she loves sweet potatoes, too). It came out of the oven just in time. I slipped it into a casserole carrier straight from the oven and off we went to the restaurant.
Mom, and everyone else at the dinner, really liked the cake. I was really upset about the first cake, but at least I was still able to make mom a cake.
Happy Birthday to the best mom ever!
I am going to include the recipe for the peanut butter/banana cake because it was my own fault that it didn’t work out. I added too much (and then too little) milk to the icing!
Here’s a shot of the caramelized bananas.
See? It is SO embarrassing. I’ve never made such a bad cake. Compare this to Mermaid Birthday Cake or Beer Cake or even Fall cake. I didn’t even want to put a picture of it on here, but I know everyone will be supportive.
Peanut Butter Banana Passion Cake
Yield: 12 servings
– 4 T butter, softened
– 1/4 c creamy peanut butter
– 1 1/2 c packed brown sugar
– 2 eggs
– 1/2 c warm water
– 1 c buttermilk
– 1/4 t vanilla extract
– 2 c AP flour
– 1 t salt
– 1 t baking soda
– 3 or 4 medium bananas, cut into coin shapes
– 1/4 c granulated sugar
Yield: 2 1/2 c
– 1/3 c creamy peanut butter
– 2 c confectioners’ sugar
– 1 t vanilla extract
– 2 t honey
– 4-5 T milk
Make the cake:
Preheat the oven to 350 degrees. Lightly grease and flour 2 (9-inch) round cake pans and set aside.
In the bowl of an electric mixer, cream the butter, peanut butter, and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Combine the water, buttermilk, and vanilla. In a separate bowl, combine the flour, salt, and baking soda. Alternately add the buttermilk mixture and flour mixture to the peanut butter mixture, beginning and ending with the buttermilk. Mix well 1 minute.
Pour the batter evenly into the prepared pans, then remove, and cool completely on wire racks.
Make the caramelized bananas:
Heat a well greased skillet over medium heat.
Put the sugar into a bowl or onto a plate and thoroughly cover the banana coins with it. Place into skillet and cook until caramelization occurs, about 5 minutes. Then flip and cook until the other side is done, about 1 minute. Place on the bottom tier of your leveled cake. Maybe even have a bowl-like cut into the cake.
Make the frosting:
Combine the peanut butter, sugar, extract, and honey in the bowl of an electric mixer on low speed. When well combined, add just enough milk to make an acceptable spreading consistency. For me, 5 T was too much and 3 T was too little!
Sweet Potato Crumb Cake
– 1/2 c butter
– 1 c brown sugar
– 3/4 c sweet potato, boiled and mashed
– 2 eggs
– 1 t vanilla
– 2 t cinnamon
– 1/4 t ginger
– 1/4 t nutmeg
– 2 t baking powder
– 1/2 t salt
– 1 1/2 c flour
– 1/2 c oatmeal
– 1 c mini marshmallows
– 1/2 c oatmeal
– 1/4 c brown sugar
– 1 t cinnamon
– 2 T melted butter
– 1 T flour
Preheat oven to 350 degrees. Combine all topping ingredients, mix well and set aside.
Over low heat, melt butter in a small skillet until browned, about 5-7 minutes. Let cool for 2 minutes and pour into a medium bowl. Add brown sugar, mashed sweet potato, vanilla, cinnamon, ginger, and nutmeg, stir well until incorporated. Beat eggs in, separately, making sure to mix well after each addition.
Mix flour, baking powder, and salt, adding the 1/2 c oatmeal after the dry ingredients are mixed. Slowly add the dry ingredients into the wet ingredients, mixing well.
In a greased 9×13 baking pan, evenly spread 1/2 the batter over the bottom. Smear marshmallows over the batter and spread the other 1/2 of the batter over the marshmallows. Sprinkle the oatmeal crumble topping and bake for about 25 minutes. Let cool before serving.