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

Step-by-step instructions!

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!" - Ben

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 ΒΌ cup.


Swipe up for full recipe!