Layers of incredibly moist banana cake with creamy peanut butter butter cream, filled with fried bananas and topped with candied bacon. Plus, a splash of bourbon, too.
By Michelle McVeigh
I love Elvis Presley, and although his habits definitely contributed towards his death, you can’t deny his good taste! There’s a place I love to eat in Atlanta called The Vortex and they do this burger called The Fat Elvis – it’s a beef burger topped with peanut butter, fried bananas and bacon, most people think it sounds disgusting but it’s honestly amazing. I’m definitely not the first person to put this combination in a cake, it already has a name after all, but I thought these flavours would be just delicious in a cake and perhaps a little more appealing to those turned off by the burger!
In this cake we have an incredibly moist banana sponge, which also has bourbon in it. I adapted the sponge recipe from My Baking Addiction and it has an unusual baking method, you bake it on a low heat and then when it’s done you immediately stick it in the freezer. Sounded weird to me, but it’s apparently what makes the cake so moist and I can’t argue with the results! I guess sticking it in the freezer stops it baking any further.
We then have peanut butter swiss meringue buttercream, and lots of it! SMBC is my absolute favourite frosting, it’s creamy and delicious without being overly sweet like regular buttercream. It takes a bit longer to put together, but it’s worth it, and as long as you have a stand mixer it’s pretty easy.
In the middle we also have fried bananas, amazing! They’re fried in brown sugar, bourbon and a little bacon grease and honey. Then right on top we have the bacon, candied in brown sugar, bourbon and honey – it’s just the right amount of salty sweet to push this cake over the delicious edge. I also have some roasted peanuts that are lightly glazed in bacon grease, bourbon and brown sugar – to add a little crunch!Print
Michelle is a self taught home baker who loves to experiment with flavours and teach herself new skills in the kitchen. She is based in the UK but travels to Atlanta, GA often and bakes wherever she goes!