Dessert

Banana, peanut butter and caramel mud cake

Name: Banana, peanut butter and caramel mud cake recipe
Yield: 12
Ingredients: 200g smooth peanut butter (we used Woolworths Macro organic smooth peanut butter); 250g dulce de leche; 2 very ripe bananas, mashed; 300g unsalted butter, melted, cooled; 400g sour cream, room temperature; 1 1/3 cups (200g) self-raising flour, sifted; 1 1/3 cups (200g) plain flour, sifted; 5 eggs, room temperature, lightly beaten; 300g caster sugar; 150g unsalted butter, softened; 150g smooth peanut butter; 100g pure icing sugar, sifted; 100g dulce de leche

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by Phoebe Wood

Nov 04, 2020

They say three's a crowd but not in this instance! The trifecta of flavours in this mud cake is second to none.

200g smooth peanut butter (we used Woolworths Macro organic smooth peanut butter)
250g dulce de leche
2 very ripe bananas, mashed
300g unsalted butter, melted, cooled
400g sour cream, room temperature
1 1/3 cups (200g) self-raising flour, sifted
1 1/3 cups (200g) plain flour, sifted
5 eggs, room temperature, lightly beaten
300g caster sugar

Peanut and caramel frosting

150g unsalted butter, softened
150g smooth peanut butter
100g pure icing sugar, sifted
100g dulce de leche

Method

1.

Preheat oven to 160°C. Grease a 23cm round cake pan and line base and side with 3 layers of baking paper, greasing between layers so they stick together (this stops the side of the cake colouring too much).
2.

Place peanut butter, dulce de leche, banana and butter in a bowl and mix to combine.
3.

Place remaining ingredients in a large bowl. Add peanut butter mixture and, using a large whisk or spatula, mix until smooth. Pour into prepared pan and bake for 1 hour or until edges are set (centre will still be wobbly). Loosely cover with foil and bake for a further 1 hour 20 minutes or until a skewer inserted into the centre comes out clean with a few moist crumbs. Stand in pan for 30 minutes, then invert onto a wire rack to cool completely. When cake has cooled, trim the top using a large serrated knife so it’s nice and even.
4.

For the frosting, beat butter, peanut butter and icing sugar together in the bowl of a stand mixer until thick and pale. Spread over top of cake, then dollop dulce de leche over and lightly blend in with a palette knife. Serve immediately.