Banana Cream Cakes
by Sylvia Reynoso-Gala
Pre-heat oven to 350F or 175C. Prepare 6-1 cup capacity Bundt pan, grease bottom and sides with softened Magnolia Gold Butter. Or line 18-2 1/4 inch muffin pans with muffin paper.
1. Beat with mixer in a bowl at high speed:
1/2 cup softened Magnolia Gold Butter Salted
1 cup granulated sugar
1/4 cup peanut butter
1 tsp each of baking powder and baking soda
1cup fully ripe mashed bananas (lacatan or latundan or bongolan)
3. When creamy, turn mixer to low speed and add: 1/4 cup Magnolia Fresh Milk; 2 cups all purpose flour.
4. Beat util blended. Pour on prepared pans and bake 35-40 minutes if using bundt pans; 18-20 minutes if using cupcake pans.
5. Drizzle Ricoa Choco Syrup. Top with 1/4 cup coarsely chopped peanuts.