peanut butter Archives - The Little Vintage Baking Company

This super easy peanut butter banoffee pie features a graham cracker salted pretzel crust filled with dulce de leche, sliced bananas and peanut butter mousse. My peanut butter banoffee pie is a twist on the classic English Banoffee Pie (graham cracker crust, dulce de leche, bananas and whipped cream), but for this pie, I switched out the whipped cream for a peanut butter mousse. It’s so delicious, so simple and crazy addictive.

Graham Cracker Pretzel Crust

The addition of pretzels in this crust give a salty punch of flavor to an otherwise typical graham cracker crust. I find it easiest to make the crust in the food processor, since it’s being used to pulverize pretzels and graham crackers anyway. Pat the crust into the pie pan and use the bottom of a measuring cup to even out the crust along the bottom and the sides of the pan. Bake for 10 minutes, and cool the crust while preparing the filling.

Dulce De Leche

I used prepared dulce de leche for this pie, but you can also make your own using sweetened condensed milk. This is the method I use when making my own.

Bananas

One or two layers of bananas work best for this recipe. I tend to go with two because my family prefers more bananas. Two medium size bananas will be enough for two full layers.

Peanut Butter Mousse

In a clean bowl, whip the cream to medium peaks. Remove the whipped cream from the bowl and set aside. The whipped cream is going to give the mousse volume and a lighter texture. In the same bowl (no need to clean it out), combine the cream cheese and peanut butter and whip until light and fluffy. Beat in the vanilla and peanut butter until well combined. Be sure to scrape the sides and bottom of the bowl to make sure everything is well combined. Fold the whipped cream into the peanut butter mixture.

Assembling the Peanut Butter Banoffee Pie

In the cooled crust, evenly spread the dulce de leche on the bottom of the crust. Layer the bananas over the dulce de leche. Dollop the peanut butter mousse on top and spread to the edges of the crust, avoiding the edges, with an offset spatula. Top with chocolate shavings or chips, or chopped peanuts. Chill the pie for 2 hours before serving to firm up the filling. I find that this pie tastes best cold, but room temperature is great too.

If you make my peanut butter banoffee pie, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more pie recipes, check out these posts:

Brown Butter Stone Fruit Tart

Chai Spiced Apple Cranberry Pie

Triple Berry Crumble Pie

Honey Cardamom Peach Galette

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Peanut Butter Banoffee Pie

Graham cracker pretzel crust filled with dulce de leche, sliced bananas, and peanut butter mousse

Prep Time20 mins

Cook Time10 mins

Chill2 hrs

Total Time2 hrs 30 mins

Course: Dessert

Keyword: banoffee, banoffee pie, pie

Servings: servings

Equipment

Ingredients

Graham Cracker Pretzel Crust

¾ cup (107g) graham cracker crumbs (about 11 squares)
½ cup (71g) pretzels, finely crushed
2 tablespoons light brown sugar
5 tablespoons unsalted butter, melted

Peanut Butter Mousse Filling

½ cup (113g) cream cheese, room temperature
½ cup (57g) powdered sugar
½ cup (135g) peanut butter
1 cup (227g) heavy whipping cream, cold
2 teaspoons pure vanilla extract
½ cup (152g) dulce de leche
2 medium bananas, sliced
Optional: chocolate shavings, chips or chopped peanuts

Instructions

Make the graham cracker pretzel crust.

Preheat the oven to 350F.
Use a food processor to pulse the pretzels into a mostly fine crumb.
Add the graham cracker crumbs, melted butter and brown sugar. Pulse to combine.
Pour the mixture out into a 9" pie plate.
Use the bottom of a measuring cup to press the crumb mixture evenly over the bottom and up the sides, keeping it as uniform as possible.
Bake the pie crust for 10 mins until lightly browned. Cool on a wire rack for about 30 minutes while you make the filling.

Make the peanut butter mousse filling.

In the bowl of an electric mixer, pour in the cream. Beat until medium peaks form.
Transfer the whipped cream to a different bowl, and set aside.
In the same mixing bowl (no need to clean first), beat cream cheese and powdered sugar in medium bowl until fluffy and smooth.
Beat in vanilla, then peanut butter.
Fold the whipped cream into the peanut butter mixture until well incorporated.

Assemble the pie.

In the cooled graham cracker pretzel crust, spread the dulce de leche evenly over the bottom.
Evenly layer in the sliced bananas (1-2 layers).
Dollop the peanut butter mousse over the bananas, and use a spatula to spread it out evenly to the edges of the pie.
Optional: Sprinkle chopped chocolate or chopped peanuts on the top.
Chill the pie for 2 hours to firm up the filling. Serve cold.

Notes

Pie can be stored in the fridge for 2-3 days.

It’s been quite long while since I’ve posted a new recipe. I took a long break at the beginning of the year to catch up with life, home renovations (still really behind on those) and for a much needed mental health break. Feeling great and super excited to get back into sharing all the things with you! Today I’m sharing one of my favorite cake recipes, and one that my girls go crazy for. My banana cake with salted caramel and peanut butter buttercream. This cake is just the perfect comfort food.

Banana Cake

If you love banana bread, you will LOVE this banana cake recipe. It’s so satisfying to bake a cake that is super simple to make, bakes up beautifully, stays incredibly moist and tastes like a dream. Even better, this cake tastes even more amazing after a couple days. Yes, a couple of days. Looking at you busy moms/dads and bakery owners.

This cake recipe makes a lot of batter. You can bake 3 taller 8″ or 9″ round cakes or you can bake these in two 8″ or 9″ cake pans that are 3″ tall, and torte them. I have baked these in 2″ tall 8″ pans that have been collared with parchment paper.

Banana Cake with Salted Caramel and Peanut Butter Buttercream

How to make banana cake

This banana cake is simple and quick to make. Whisk together the dry ingredients – all purpose flour, baking soda and salt in a bowl and set aside. In a separate bowl, finely mash the bananas. Butter and sugar are creamed together until light and fluffy. Make sure the mixture is really light and fluffy. This helps make the banana cake light and not so heavy, which some banana cakes are prone to be.

Eggs and vanilla are added followed by alternating the flour mixture and the sour cream. Scrape the bowl often to make sure everything is being mixed and incorporated properly. The mashed bananas are beat in until just combined. The cakes will bake up tall, even and gorgeous, and your house will smell absolutely amazing. So, so good.

Salted caramel

All components of this cake can be made in advance, and salted caramel is always great baking staple to have on hand. A few tips for salted caramel success:

Be sure to not stir the caramel while the caramel is cooking.

Keep a close eye on the caramel while it’s cooking. It can go from amber to burnt quickly.

The caramel will thicken as it sits in the refrigerator. If you want it even thicker, reduce the cream to 1/3 cup (76g).

Salted caramel can be stored in the fridge for up to two weeks.

Peanut butter buttercream

Peanut butter buttercream is silky, smooth, sweet, salty and crazy delicious. We could not stop eating it off a spoon. I used my go to Swiss meringue buttercream recipe and added 1 1/4 cups of creamy peanut butter. If you find that your buttercream is a bit too soft after adding the peanut butter, pop in the fridge for 10-15 minutes, then mix again on low speed.

Assembly

This banana cake recipe is designed to bake up pretty flat with no domes, so there shouldn’t be a lot of trimming to be done with your cakes. If your cake does dome a bit, trim the tops with a serrated knife. To assemble, fit a piping bag with a large round tip ( I use an Ateco 808), and fill with peanut butter buttercream. Place one cake layer on a cake board or cake stand. Spread a thin layer of buttercream over the cake. Pipe a dam around the edge of the cake to prevent the salted caramel from spilling over the sides of the cake. Pipe buttercream over the salted caramel, creating a 1/4″ layer of buttercream. Add the second cake layer and repeat with the salted caramel and buttercream. Place the third and final layer on top, and frost the outside and top of the cake. Decorate with roasted, salted peanuts and salted caramel drizzle.

If you make this banana cake with salted caramel and peanut butter buttercream, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more layer cake recipes, check out these posts:

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

Strawberry Rose Buttermilk Cake

Chocolate Stout Cake with Coffee Irish Cream Buttercream

Banana Cake with Salted Caramel and PB Buttercream

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Banana Cake with Salted Caramel and Peanut Butter Buttercream

Moist, fluffy and full of flavor banana cake layered with salted caramel and creamy peanut butter Swiss meringue buttercream, topped with salted caramel and salted, roasted peanuts.

Prep Time1 hr

Cook Time45 mins

Course: Dessert

Servings: 8″ or 9″ cake layers

Ingredients

Banana Cake

3 1/4 cups (390g) all purpose flour
2 teaspoons baking soda
3/4 teaspoon fine sea salt
1 cup (226g) unsalted butter, room temperature
2 cups (396g) granulated sugar
4 large eggs
1 cup (227g) sour cream
2 teaspoons pure vanilla extract
6 medium bananas

Salted Caramel

1 cup (198g) granulated sugar
1/4 cup water
6 tablespoons (85g) unsalted butter, room temperature
1/2 cup (114g) heavy cream, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt

Peanut Butter Swiss Meringue Buttercream

1 batch Swiss meringue buttercream
1 – 1¼ cups (270-338g) creamy peanut butter
Salted, roasted peanuts, finely chopped

Instructions

Make the banana cake layers

Preheat the oven to 350F. Prepare your cake pans. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper.
In a medium bowl, finely mash the bananas and set aside.
In a large bowl, combine the flour, baking soda and salt and whisk to combine.
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy, about 5-7 minutes.
Add the eggs one at a time, scraping the bowl after each addition. Beat in the vanilla.
Add in the flour mixture in three batches, alternating with the sour cream, stopping to scrape the bowl after each addition.
Add the bananas and beat until just combined.
Divide the batter into the prepared baking pans. Bake for 40-50 minutes, or until a toothpick comes out with a few cooked crumbs. Cool in the pan for 10 minutes.
Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
Wrap the cooled cakes in plastic wrap and chill in the refrigerator a couple hours to firm up.

Make the salted caramel

In a medium sized saucepan, combine the sugar and the water. Swirl the pan to moisten the sugar.
Place the saucepan over medium heat. Let the sugar mixture cook, without stirring, until the sugar mixture turns a rich amber color. Take the mixture off the heat to stop the cooking process.
Add the butter to the saucepan and whisk to combine. Be very careful as the mixture is incredibly hot and will bubble up and steam when the butter is added.
Whisk in the heavy cream, followed by the vanilla and the salt until smooth.
Let the caramel cool in the pan for 10 minutes before transferring to a glass jar to cool completely.

Make the peanut butter buttercream

Mix the peanut butter into the prepared Swiss meringue buttercream. Add 1/2 cup/4oz at a time, to ensure the peanut butter gets thoroughly mixed into the buttercream.

Assemble the cake

Work with chilled cake layers. Using a serrated knife, cut off the domes (if any) of the cake.
Fit a piping bag with a large round tip ( I use an Ateco 808), and fill with peanut butter buttercream.
Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
Spread a thin, even layer of the buttercream on the cake layer with an offset spatula.
Pipe a dam around the edge of the cake to prevent the salted caramel from spilling over the sides of the cake.
Pipe buttercream over the salted caramel, creating a 1/4" layer of buttercream.
Add the second cake layer and repeat with the salted caramel and buttercream. Place the third and final layer on top, and frost the outside and top of the cake.
Decorate with roasted, salted peanuts and salted caramel drizzle.