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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peanut Butter Banana Poke Cake Recipe

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This recipe for Peanut Butter Banana Poke Cake is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 yellow cake
4 bananas, 2 mashed and 2 sliced
1½ c. creamy peanut butter, melted
1 (14 oz.) can of sweetened condensed milk
8 oz. frozen whipped topping, thawed
½ c. roasted peanuts, chopped
Directions:
Directions:
1. Using back of wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making at least 12 holes total.
2. In a large bowl, mix 2 mashed bananas, 1 c. melted peanut butter, and the sweetened condensed milk; if needed, add extra milk to loosen the mixture. Pour the mixture over the cake and let it settle into the holes for about 10 minutes. Some of the mixture will stay on top, which is okay.
3. Spread the whipped topping evenly on top. Place sliced bananas on the topping, drizzle the remaining 1/2 c. melted peanut butter on top, and sprinkle with the roasted peanuts. Chill the cake for at least 3 hours or overnight.

 

 

 

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