Nutty Banana
Muesli Parfait

Shirley Ong
Geok Mooi
12 - 16
Made with

Peanut Butter cake:
150gm Cooking Chocolate, melted & cooled using double boiled method
125gm Butter
220gm Castor Sugar
1 Tsp Vanilla Extract
80gm Yogood Smooth Peanut Butter
4 Grade-A Eggs, separated
250ml Full Cream Milk
270gm Superfine Flour
1 Tbsp Cocoa Powder
2 1/2 Tsp Baking Powder
1 Tsp Baking Soda

Peanut Butter Cream:
150gm Butter
150gm Cream Cheese
150gm Icing Sugar
250gm Yogood Smooth Peanut Butter


Mix butter, vanilla extract and sugar until light and fluffy.


Beat in egg yolks one at a time, then add in melted chocolate and peanut butter.


Stir in half of the sifted flour followed by the milk, then add in the remaining flour and milk.Set aside.


Using a clean bowl beat egg whites until soft peaks formed and then using a spatula fold the meringue (beaten egg whites) into the mixture in 3 portions.


Pour into 2 lined 8-inch round pan and bake at 160°C for 30 minutes, then 180°C for 10 minutes or until cooked.


Whisk butter and cream cheese until light and fluffy. Add in icing sugar and beat 2 minutes then stir in peanut butter till smooth.


Cut the cake into 2 layers and sandwich with peanut butter cream. Spread the cream onto whole cake and garnish as desired.