|1 cup||Banana, very ripe, mashed (Main)|
|1 tsp||Vanilla extract, good quality|
|½ cup||Walnuts, chopped|
|¾ cup||Self raising flour|
|1 tsp||Baking soda|
Cream cheese icing
|225 g||Cream cheese (Main)|
|3 Tbsp||Maple syrup, good quality (Main)|
|1 tsp||Vanilla extract, good quailty|
|½ ||Lemons, juiced|
|175 g||Dark chocolate, I use Whittaker's dark Ghana (Main)|
|1 Tbsp||Peanut butter, good quality, I use Fix and Fogg crunchy (Main)|
For the cake
- Have butter and eggs at room temperature. Grease and line 2 x 20cm cake tins with butter and baking paper. Preheat oven to 180C.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add bananas and vanilla, and beat on low speed until well combined. Stir in walnuts then sifted flours and soda in two lots. Mix well.
- Spread mixture into cake tins, and bake in the oven for 35-40 minutes or until cooked when a skewer is inserted. Stand a few minutes before turning onto a wire rack to cool. Once cool, ice and decorate.
For the cream cheese icing
Beat all ingredients together until soft and creamy.
For the ganache
- Chop the chocolate into chunks, and place in a microwave-safe bowl. Add the cream, and microwave on high for 30 seconds.
- Remove from the microwave, and stir vigorously, mixing well. Return to the microwave for a further 10 seconds, and remove and stir again. The chocolate should be melted, but continue heating in 10-second intervals until thick and combined. Add the peanut butter and mix well.
- To decorate the cakes, spread cream cheese icing on one cake and layer the other cake on top. Add more cream cheese icing to the top, then drizzle over the ganache. Serve with more ganache if you like (you'll have some left over).
See more of Delaney's cake recipes