There is a funny thing about indulgences and I.
I don’t regret them.
Why should I? If I die tomorrow I will never believe I had enough lobster rolls, creamy crème brulee, or BBQ ribs with sauce so thick and delicious it’s not only all over your face but your shirt as well. We deserve indulgences, not all of the time, but certainly more than people tell us we can. Especially with the frets and worries over Hurricane Irene, I think we all appreciate the little things in life, from moments with family to our crazy cravings.
In an effort to nail a craving and make something so bone chillingly decadent, I went to a Paula Dean recipe I found via mybakingaddiction.com. I changed the instructions for my own entertainment, but the ingredients are relatively the same. It’s simple in concept; it’s a peanut butter banana gooey sticky butter cake. Something Elvis would have moved those hips of his for. This cake is thick and definitely tastes like peanut butter, so if you are not a huge pb fan I say substitute with anything like it, say nutella or some almond butter? This is pretty delicious but very heavy so it would be the best for a rainy wet day when everyone is in and can use their spoons to dig directly from the pan.
Chocolate Peanut Butter Banana Gooey Butter Cake
[Adapted from Paula Dean via mybakingaddiction.com]
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- ¼ cup milk
- 1 egg
- 1 stick butter, melted and cooled
For the filling:
- One 8-ounce package of cream cheese, softened
- 3 eggs
- 1 teaspoon vanilla extract
- ½ cup peanut butter
- 1 whole banana
- 1 stick butter, very softened
- One 16-ounce box powdered sugar
Chocolate Ganache Topping
- One 1.25oz chocolate bar, sweetened
- Half pint heavy cream
1. Preheat oven to 350 degrees. Combine the dry ingredients, milk, eggs, and butter and mix well. Pour into a lightly greased thirteen by nine inch baking pan. Set aside while preparing the filling.
2. To prepare the filling start by beating the cream cheese until smooth. Add the eggs and the vanilla and beat until combined. Do the same when adding the peanut butter. Add the banana and the softened butter and mix well. Carefully add the powdered sugar, closing your eyes when you see how much you added, and mix well. Spread this mixture over the cake mixture.
3. Bake from 45 to 50 minutes at 325 if using a metal pan; 350 if using a glass pan. You want the center to be a little gooey, so make a judgment call and do not over bake.
4. While the cake is cooking make the chocolate ganache. In a medium pan over medium heat bring the heavy cream to a boil. Break up the chocolate bar and place in a heat resistant bowl. Pour the heavy cream over the chocolate, and mix until the chocolate is dissolved. Place in the fridge to let the chocolate settle a bit.
5. Once the cake comes out either pour the chocolate ganache on top of the entire cake or on individual slices. Extra chocolate ganache will solidify in the fridge after awhile, but the cake will keep very well if kept at room temperature.