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Peanut Butter & Banana Cake
recipe image Description

Traditional ice box cake is a favourite with kids of all ages. This version adds scrumptious peanut butter and banana with a hint of chocolate and it’s a cinch to make!
Ingredients
At a glance
Main Ingredient
Chocolate
Difficulty
Moderate

• 1/2 cup (125 mL) smooth peanut butter
• 1 1/2 cups (375 mL) 35% whipping cream, divided
• 1/4 cup (60 mL) icing sugar
• 36 chocolate wafer cookies (about 3/4 of a 200 g package)
• 3 large bananas

Methods/steps

1. In small bowl, whisk peanut butter and 2 tbsp (30 mL) of the cream.

2. In a large, chilled bowl, whip remaining cream until soft peaks. Beat in icing sugar just until stiff. Fold one-quarter into the peanut butter mixture; add back to remaining whipped cream and beat just until blended (do not over-beat).

3. On a serving plate, spread about 1 tbsp (15 mL) of the cream mixture thinly in about a 6 in (15 cm) circle. Arrange 8 of the chocolate wafers in a circle on top of the cream; arrange 4 wafers in the centre, overlapping slightly. Drop one-third of the cream mixture by spoonfuls
over wafers and gently spread to cover wafers. Slice 1 of the bananas and arrange slices on top of cream, keeping them inside the edge of the cream.

4. Repeat another layer with half of the remaining wafers, cream and 1 banana. Top with a layer of cookies then the remaining cream, spreading smoothly. Cover loosely and refrigerate for at least 8 hours until wafers are softened or for up to 1 day.
5. Just before serving, slice remaining banana and arrange in an overlapping circle around top edge of cake. Cut into wedges.

serves: 8 • prep: 15 min • refrigeration time: 8 hr to 1 day