Banana-Peanut-Marmalade Cake

I got the idea to make this cake when I ate an insanely tasty bagel in one of my favourite cafés in Berlin – Miss Ploff in Wedding. It was called ‘Elvis-Presley’ and I just though the combination of banana, peanut-butter and marmalade fitted perfectly. So today I decided to dedicate the Elvis-
Presley Bagel a cake which I’m gonna call ‘Marylin Monroe’!




Ingredients (for a loaf pan):
For the banana bread:

  • 3 mashed bananas
  • 200g flour
  • 80g brown sugar
  • 100g grounded almonds
  • 1 egg
  • 1 pinch of salt
  • 1 sachet of baking powder (15g)
  • 5 tablespoons of neutral oil (I used sunflower oil)
  • 1/2 sachet of vanilla sugar
  • 1/2 teaspoon of cinnamon (or more)
  • vanilla extract

for the filling:

  • 150g cream cheese (I used low fat)
  • 170g creamy peanut-butter
  • 50g powdered sugar
  • 2-3 tablespoons of milk
  • vanilla extract
  • 100g strawberry marmalade

for the topping:

  • 50g peanut-butter
  • chocolate chips
  • salted peanuts





For the banana bread, mix the dry ingredients and add the wet ingredients. Fill
the dough into a loaf-pan and bake for around 45 minutes (180°C). Let it cool down completely and take it out of the form. (I did it the evening before).



For the filling, mix peanut-butter, cream cheese and powdered sugar until smooth (the more milk you add, the more smooth it gets)



Cut the cake horizontally into 3 layers. Spread the filling on the 1st layer and add the 2nd layer. Spread marmalade on the 2nd layer and add the top. Heat the peanut-butter until liquid and let it drip on the cake. Sprinkle choco chips and salted peanuts on top. Enjoy! ♥




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