Glen made The Most Watched Peanut Butter Texas Sheet Cake Recipe on YouTube... and it was amazing!!! This led to a discussion of how we could change the cake - make it slightly different, yet still retain the amazing texture and taste of the original. The 'Elvis' Peanut Butter Banana & Bacon Sheet Cake Recipe was born!

Ingredients:
240g (250 mL / 1 cup) butter
250 mL (1 cup) water
65g (60 mL / ¼ cup) creamy peanut butter
280g (500 mL / 2 cups) all-purpose flour
2 mL (½ tsp) salt
5 mL (1 tsp) baking soda
400g (500 mL / 2 cups) sugar
125 mL (½ cup) buttermilk
2 eggs
5 mL (1 tsp) pure vanilla extract
3 bananas
4-6 slices of bacon

Peanut Butter Icing:
120g (125 mL / ½ cup) butter
65g (60 mL / ¼ cup) creamy peanut butter
75 mL (1/3 cup) buttermilk
325g (625 mL / 2½ cups) icing sugar
5 mL (1 tsp) pure vanilla extract


Method:
Preheat oven to 180ºC (350ºF).
Combine butter, water and peanut butter and one mashed banana in a saucepan over medium heat.
While the PB is heating mix together flour, salt and baking soda in a bowl; set aside.
Whisk to combine eggs, vanilla and buttermilk.
When the the PB mixture comes to a boil, remove from the heat and stir in sugar.
Split and chop up the remaining two bananas
Whisk in the buttermilk mixture.
Add flour mixture and mix well.
Spread into a greased 11"x17" rimmed sheet pan.
Dropped the chopped banana pieces on top.
Bake for 18 to 20 minutes, until it springs back when gently touched.
While the cake is baking, chop and fry the bacon, and make the icing.
Combine butter, peanut butter and buttermilk in a saucepan over medium heat; bring to a boil.
Remove from heat; stir in powdered sugar and vanilla to a spreading consistency.
Pour and spread icing over warm cake.
Sprinkle with bacon bits.

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