Elvis Cake Recipe Peanut Butter

The Peanut Butter, Bacon, Banana Elvis Cake

Layers of moist banana cake with creamy peanut butter butter cream, filled with fried bananas and topped with candied bacon. Plus, a splash of bourbon, too.

Prep:

Total:

Yield:

Servings:

Nutrition Facts :

Ingredients:

  • 4 very ripe bananas
  • 100ml (3.38 fluid ounces) bourbon whiskey
  • 375g (13 ounces) plain flour (all purpose)
  • 1½ tsp bicarbonate of soda (baking soda)
  • ½ tsp baking powder
  • ¼ tsp ground cinnamon
  • ¼ tsp salt
  • 170g (6 ounces) unsalted butter, room temperature
  • 200g (7 ounces) caster sugar (super fine granulated sugar)
  • 200g (7 ounces) brown sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 350ml (11.8 fluid ounces) buttermilk
  • 6 rashers streaky bacon
  • 3 tbsp brown sugar
  • 3 tbsp bourbon whiskey
  • 1 tbsp honey
  • 4 bananas, ripe but firm still
  • Reserved liquid from candied bacon
  • 1 tbsp bourbon whiskey
  • 25g (0.88 ounces) unsalted butter
  • 2 tsp caster sugar
  • 100g (3.5 ounces) roasted peanuts
  • Reserved liquid from fried bananas
  • 1 tsp bourbon whiskey
  • 6 large egg whites
  • 250g (8.8 ounces) caster sugar
  • 50g (1.7 ounces) brown sugar
  • 400g (14.1 ounces) unsalted butter, room temperature, cut into small cubes
  • 550g (19.4 ounces) creamy peanut butter

Instruction:

  1. Preheat the oven to 150C/300F. Grease an 8″ round cake tin, line the bottom with parchment paper.
  2. Put the bananas in a blender with the bourbon and blend until smooth. Set aside.
  3. Whisk together the flour, bicarb, baking powder, cinnamon and salt, set aside.
  4. Cream the butter and sugars together until light and fluffy, add the eggs one at a time and beat until combined between each addition. Stir in the vanilla extract.
  5. Alternate gently beating in the flour mixture and the buttermilk, starting and ending with the flour.
  6. Add the banana mixture and stir to evenly disperse.
  7. Bake for 1 hour 30 minutes, or until a skewer comes out clean.
  8. Remove from the oven and immediately place in the freeze for 45 minutes. Then remove from tin, and leave to cool completely on a wire rack.
  9. Fry the bacon in a frying pan until done, but not crispy. Remove from pan and pat dry with paper towel to remove excess grease.
  10. Keep the grease in the pan and add the brown sugar and bourbon, return to a medium low heat and when mixture starts to bubble add the bacon back in. Spoon mixture over bacon to make sure all is coated. Drizzle the honey over the top. Cook until bacon has a shine to it, about 5 minutes.
  11. Remove from pan and place on a chopping board to cool. Reserve all the liquid in the pan.
  12. Slice the bananas evenly.
  13. Add the reserved bacon liquid to your frying pan with the butter and whiskey, heat on medium low until it starts to bubble.
  14. Add bananas in one layer and sprinkle with caster sugar. Cook both sides, about 2 minutes each side, until they’re a deep caramel colour and softened. Remove from pan and leave to cool. Reserve any liquid in the pan.
  15. Place the peanuts in a food processor and blitz 1-2 times to roughly chop. Add the chopped peanuts to your frying pan with the reserved banana/bacon liquid and 1tsp of bourbon. Stir to coat all the peanuts and cook for 3 minutes. Spread out on a piece of parchment paper and leave to cool.
  16. Wait until the cake is cooled before you start on the buttercream.
  17. Add the egg whites and sugars to the mixing bowl of your mixer and whisk together. Place bowl over a pan of simmering water and heat eggs to 70C/160F, whisking all the time. If you don’t have a candy thermometer, test the eggs by taking a little between your fingers – they’re done when they’re hot (but not too hot to touch) and you can’t feel any sugar when you rub them between your fingers.
  18. Attach bowl to your mixer fitted with the whisk attachment, and whip the egg whites on a high speed until stiff, glossy peaks form and the outside of the bowl is cool to touch. The egg whites may be ready before they’ve cooled down, if that’s the case just turn the mixer down to low and let it run until the outside of the bowl is cool to touch (the sugar will stabilize the whites so you don’t have to worry about over whipping here).
  19. Turn the mixer down to low and add the butter one piece at a time (leave about 3 seconds between each addition), until all is added.
  20. Turn the mixer up to medium and whip until smooth, the mixture may curdle at one point but keep whipping and it’ll come back together. Once smooth, beat on high for 1 minute.
  21. Add the peanut butter and beat on medium high speed until evenly combined.
  22. Use buttercream immediately.
  23. Cut the banana cake in half and place the bottom half on your serving plate. Spread generously with the buttercream, then place fried bananas in one layer over the top. Sprinkle a few of the peanuts over too. Spread over more buttercream.
  24. Place the top layer of cake over the top, then cover the top and sides with a crumb coat (a thin layer of buttercream all over). Leave in the fridge or cold place at least 30 minutes.
  25. Spread the rest of the buttercream all over the cake, saving some for piping if you wish.
  26. Chop up the candied bacon into small pieces and sprinkle over the top, along with the peanuts.
  27. Store in fridge.

Banana Peanut Butter Elvis Cake

Prep:

Total:

Yield: 1 servings

Servings:

Nutrition Facts :

1. Mix crème cake batter by manufacturer’s directions, add peanut butter and banana purée then bake.
2. Cool cake and top with fudge icing and drizzle with peanut butter fondant. Cut into 80 portions.
Recipe by University of Colorado, Boulder

1. Mix crème cake batter by manufacturer’s directions, add peanut butter and banana purée then bake.
2. Cool cake and top with fudge icing and drizzle with peanut butter fondant. Cut into 80 portions.
Recipe by University of Colorado, Boulder

Avocado Zen Cocktail

Cocktails featuring seasonal produce make a refreshing way to toast summer.

Prep:

Total:

Yield: 4 servings

Servings:

Nutrition Facts :

In metal shaker, combine vodka, 1 oz. lime juice, honey, mint syrup and mint; shake vigorously for 20 seconds until honey is well blended.
Slice lime into four wheels, cutting a small notch in each to secure on glasses; set aside. Squeeze juice from remaining lime. Moisten rims of four 10-ounce glasses with lime juice; dip rims in powdered ginger crystals.
Peel and seed avocado. Dice three quarters of the avocado into ¼-inch pieces; set aside. Slice remaining avocado quarter into 4 wedges; set aside.
Place half the diced avocado on bottoms of prepared glasses; add ice cubes and remaining diced avocado.
Pour contents of shaker into glasses. Top with soda water; garnish each with a lime wheel and avocado wedge.

Photo courtesy of California Avocado Commission

In metal shaker, combine vodka, 1 oz. lime juice, honey, mint syrup and mint; shake vigorously for 20 seconds until honey is well blended.
Slice lime into four wheels, cutting a small notch in each to secure on glasses; set aside. Squeeze juice from remaining lime. Moisten rims of four 10-ounce glasses with lime juice; dip rims in powdered ginger crystals.
Peel and seed avocado. Dice three quarters of the avocado into ¼-inch pieces; set aside. Slice remaining avocado quarter into 4 wedges; set aside.
Place half the diced avocado on bottoms of prepared glasses; add ice cubes and remaining diced avocado.
Pour contents of shaker into glasses. Top with soda water; garnish each with a lime wheel and avocado wedge.

Photo courtesy of California Avocado Commission

Sweet Potato Ice Cream

Homemade ice cream offers a true taste of summer. This plant-based chocolate version is made with sweet potatoes and coconut milk.

Prep:

Total:

Yield: 4 servings

Servings:

Nutrition Facts :

In blender container, combine sweet potato, coconut milk, vanilla and salt; blend briefly to mix.
Melt chocolate chips; add to blender container and blend until smooth and thoroughly combined.
Pour mixture into metal loaf pan. Cover with plastic wrap and place in freezer. When the edges start to freeze, stir mixture to produce an even, creamy texture. Repeat stirring every 30 to 45 minutes for a total of at least three times.
In 3 to 4 hours, ice cream is ready to scoop. If freezing overnight, allow to stand for 5 minutes to thaw slightly before scooping.

Photo courtesy of Healthy Family Project

In blender container, combine sweet potato, coconut milk, vanilla and salt; blend briefly to mix.
Melt chocolate chips; add to blender container and blend until smooth and thoroughly combined.
Pour mixture into metal loaf pan. Cover with plastic wrap and place in freezer. When the edges start to freeze, stir mixture to produce an even, creamy texture. Repeat stirring every 30 to 45 minutes for a total of at least three times.
In 3 to 4 hours, ice cream is ready to scoop. If freezing overnight, allow to stand for 5 minutes to thaw slightly before scooping.

Photo courtesy of Healthy Family Project

Pear Burrata Napoleon

Creamy burrata is layered with arugula and pine nuts for an appetizer that makes a wow presentation with very little labor.

Prep:

Total:

Yield: 4 servings

Servings:

Nutrition Facts :

For vinaigrette, combine pine nuts, mustard and honey in food processor or blender; process until smooth. Slowly stream in olive oil until dressing is emulsified; season with salt and pepper to taste.
For Napoleon, toss baby arugula with ¼ of the vinaigrette.
On each of four plates, arrange 1/3 of one sliced pear; top with ½ a burrata ball and sprinkle with salt and pepper. Add a small handful of dressed arugula and repeat layer. Finish with remaining 1/3 of sliced pear, drizzle with more vinaigrette, sprinkle with toasted pine nuts and top with micro arugula greens. Serve immediately.

Photo courtesy of BelGioioso Cheese

For vinaigrette, combine pine nuts, mustard and honey in food processor or blender; process until smooth. Slowly stream in olive oil until dressing is emulsified; season with salt and pepper to taste.
For Napoleon, toss baby arugula with ¼ of the vinaigrette.
On each of four plates, arrange 1/3 of one sliced pear; top with ½ a burrata ball and sprinkle with salt and pepper. Add a small handful of dressed arugula and repeat layer. Finish with remaining 1/3 of sliced pear, drizzle with more vinaigrette, sprinkle with toasted pine nuts and top with micro arugula greens. Serve immediately.

Photo courtesy of BelGioioso Cheese

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