Elvis Cake

This bakery recipe is made from extra moist banana cake, fudgy ganache filling and creamy peanut butter buttercream. An amazing flavor combination with a delicious moist texture.

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INGREDIENTS

– All-Purpose Flour – Baking Powder – Baking Soda – Salt – Instant Clearjel Full ingredients

Step-by-step instructions!

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"I used to dream about your Elvis Cake when I moved away from Springfield, and when I made it at home it was just like I remembered. Thank you for sharing your recipes!" - Ben

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Thaw the frozen overly ripe bananas in a bowl of hot water. The bananas will be very soft to the touch once thawed.

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Remove the banana stems and delicately squeeze out the thawed bananas into a fine mesh strainer over a bowl, reserving the banana juice.

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Mash the strained bananas until they are a fine puree without any chunks. Measure out 130 g banana puree to use in the cake.

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Preheat oven to 325 degrees. Line a sheet pan with parchment paper, then spray the bottom and sides of the pan with nonstick cooking spray.

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Add enough water to the reserved banana juice to make ¼ cup.

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