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.
– All-Purpose Flour – Baking Powder – Baking Soda – Salt – Instant Clearjel
Follow our easy instructions for success!
"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!"
Thaw the frozen overly ripe bananas in a bowl of hot water. The bananas will be very soft to the touch once thawed.
Remove the banana stems and delicately squeeze out the thawed bananas into a fine mesh strainer over a bowl, reserving the banana juice.
Mash the strained bananas until they are a fine puree without any chunks. Measure out 130 g banana puree to use in the cake.
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.
Add enough water to the reserved banana juice to make ¼ cup.
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