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Peanut Butter Banana Sandwiches (Wayne Harley Brachman) Recipe

Peanut Butter Banana Sandwiches (Wayne Harley Brachman) Recipe

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Peanut Butter Banana Sandwiches (Wayne Harley Brachman)

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Ingredients:

Serving

nonstick vegetable spray, for coating the pan
2 1/2 cups cake flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup (11/2 sticks) unsalted butter at room temperature
1 1/4 cups sugar
3 eggs
3 ripe bananas
1/2 cup sour cream
1 tsp vanilla extract
peanut butter buttercream , recipe follows
4 bananas
ice cream
chocolate fudge sauce , recipe follows
8 tbsp unsalted butter at room temperature
1 cup creamy peanut butter
1 1/4 cups sifted confectioners' sugar
1/2 cup very hot brewed coffee
1/2 cup sugar
3/4 cup unsweetened dutch-processed cocoa
1/2 cup light corn syrup
4 oz semisweet chocolate, chopped
2 tbsp unsalted butter

Directions:

Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly coat a 6-cup loaf pan with nonstick vegetable spray. Line the bottom with a rectangle of waxed paper. Sift the flour, baking soda, baking powder, and salt together into a bowl; repeat 2 times. In a mixing bowl, beat the butter and sugar together on high speed for 15 seconds, to combine. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 more minutes.
In a bowl, mash the bananas until pasty. Stir in the sour cream and vanilla. With the mixer on its lowest setting, beat in 1/3 of the flour mixture. Beat in half of the banana mixture, then another 1/3 of the flour. Beat in the remaining banana mixture and the remaining flour. Spread the batter in the prepared pan and bake for 40 minutes or until the center springs back wen lightly pressed and a cake tester comes out clean. Set the pan on a rack to cool.
Turn the cooled cake out of the pan. With a serrated knife, trim off the end crusts and cut the loaf into 1/2-inch slices. Peel the bananas and cut them into 1/4-inch-thick rounds. Spread half the cake slices with the buttercream and layer on the banana slices. Place the remaining cake slices on top to form sandwiches. Cut the sandwiches in half and serve with ice cream and chocolate fudge sauce.
Peanut Butter Buttercream:
Peanut Butter Buttercream: On medium speed, beat the butter and peanut butter in a mixing bowl until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy.
Chocolate Fudge Sauce:
Chocolate Fudge Sauce: In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth. Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. Store in a sealed container. This sauce will keep for 3 weeks in the refrigerator or 3 months in the freezer.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	937.79 Kcal (3926 kJ)
Calories from fat	442.65 Kcal
		% Daily Value*
Total Fat	49.18g	76%
Cholesterol	127.35mg	42%
Sodium	399.77mg	17%
Potassium	1003.36mg	21%
Total Carbs	120.3g	40%
Sugars	63.51g	254%
Dietary Fiber	9.14g	37%
Protein	17.15g	34%
Vitamin C	9.4mg	16%
Vitamin A	0.3mg	9%
Iron	5.7mg	32%
Calcium	85.5mg	9%

Amount Per 100 g
Calories	290.06 Kcal (1214 kJ)
Calories from fat	136.91 Kcal
		% Daily Value*
Total Fat	15.21g	76%
Cholesterol	39.39mg	42%
Sodium	123.65mg	17%
Potassium	310.34mg	21%
Total Carbs	37.21g	40%
Sugars	19.64g	254%
Dietary Fiber	2.83g	37%
Protein	5.31g	34%
Vitamin C	2.9mg	16%
Vitamin A	0.1mg	9%
Iron	1.8mg	32%
Calcium	26.5mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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