Caramelized Banana and Peanut Butter Pound Cakes
Three loaf cakes
Fruit layer:
6 ripe bananas
3 Tbsp dark brown sugar
Caramel layer:
2 cups dark brown sugar
8 Tbsp (one stick) unsalted butter
2 Tbsp water
Cake layer:
1 cup toasted and cooled chopped peanuts
1 cup golden raisins (soaked overnight in water or cider)
5 cups all-purpose flour
1 cup nut flour (I prefer hazelnut for this recipe)
1 ½ tsp baking soda
1 ½ tsp fine sea salt
½ tsp freshly ground nutmeg
3 cups granulated sugar
6 large eggs
2 cups plain Greek yoghurt
1 cup buttermilk
¼ cup canola or vegetable oil
2 tsp vanilla paste
1 cup peanut butter (unsweetened preferably)
1) Preheat your oven to 325 degrees and line three loaf pans fully with parchment paper.
2) Gently toast the peanuts in the oven or in a non-stick skillet and set aside to cool.
3) Sprinkle 1 Tbsp brown sugar in the bottom of each loaf pan. Slice the bananas into ½” rounds and divide them between the two loaf pans.
4) In a medium saucepan over medium heat, whisk together the caramel ingredient and bring to a light bowl, whisking until absolutely smooth. Pour evenly over the three pans of bananas.
5) In a medium bowl, whisk together the eggs, yoghurt, buttermilk, vanilla paste and oil.
6) In a standing mixer with the paddle attachment, stir together the two flours, baking soda, salt, and grated nutmeg. Stir in the sugar. Add the peanut butter and mix on low until the butter is incorporated and the mixture takes on a sandy quality.
7) Keep the mixer on low and pour in the egg mixture. Turn the mixer to medium speed and mix until you have a smooth batter – about two minutes. Fold in the peanuts and drained golden raisins.
8) Divide the batter between the three pans and smooth the top.
9) Bake for 60-70 minutes until the cake is set and a wooden skewer comes out clean. Remove the cakes and let cool on a rack for 30 minutes. Invert the cakes onto a parchment-lined sheet and remove the pans and parchment. Let the cakes cool to room temperature before slicing and serving.
