Peanut Butter Pound Cake with Macapuno and Banana Toffee

Name: Peanut Butter Pound Cake with Macapuno and Banana Toffee
Yield: 10
Ingredients: 250.0g Unsalted Butter, softened; 180.0g Lady's Choice Peanut Butter Creamy 1kg; 180.0g Muscovado Sugar; 70.0g Caster Sugar; 200.0g Whole Eggs; 120.0g Banana Purée; 80.0g Milk; 280.0g All Purpose Flour; 6.0g Baking Powder; 180.0g Macapuno Strings; 60.0g Coconut Cream; 25.0g Caster Sugar; 1.0g Fine Salt; 120.0g Muscovado Sugar; 70.0g Unsalted Butter; 150.0g Banana, diced; 100.0g All Purpose Cream; 3.0g Vanilla Extract; 2.0g Fine Salt; 90.0g All Purpose Flour; 70.0g Muscovado Sugar; 60.0g Unsalted Butter, cold; 60.0g Crunchy Peanut Butter; 50.0g Roasted Peanuts, chopped; 1.0g Fine Salt; 0.0n/a Prepared Pound Cake Batter; 0.0n/a Prepared Macapuno Layer; 0.0n/a Prepared Banana Toffee; 1.0pc Banana, halved lengthwise for garnish; 0.0n/a Prepared Peanut Crumble

Peanut Butter Pound Cake with Macapuno and Banana Toffee – - Recipe

This peanut butter pound cake delivers a moist crumb with layered textures from macapuno, banana muscovado toffee, and crunchy peanut crumble. Designed for make‑ahead baking and clean slicing, it offers consistent portions and strong dessert appeal.

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Cream the Pound Cake Batter

Unsalted Butter, softened 250.0 g
Lady's Choice Peanut Butter Creamy 1kg 180.0 g
Lady's Choice Peanut Butter Creamy 1kg
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Muscovado Sugar 180.0 g
Caster Sugar 70.0 g
Whole Eggs 200.0 g
Banana Purée 120.0 g
Milk 80.0 g
All Purpose Flour 280.0 g
Baking Powder 6.0 g

Prepare the Macapuno Layer

Macapuno Strings 180.0 g
Coconut Cream 60.0 g
Caster Sugar 25.0 g
Fine Salt 1.0 g

Cook the Banana Muscovado Toffee

Muscovado Sugar 120.0 g
Unsalted Butter 70.0 g
Banana, diced 150.0 g
All Purpose Cream 100.0 g
Vanilla Extract 3.0 g
Fine Salt 2.0 g

Make the Peanut Crumble

All Purpose Flour 90.0 g
Muscovado Sugar 70.0 g
Unsalted Butter, cold 60.0 g
Crunchy Peanut Butter 60.0 g
Roasted Peanuts, chopped 50.0 g
Fine Salt 1.0 g

Layer and Bake the Pound Cake

Prepared Pound Cake Batter
Prepared Macapuno Layer
Prepared Banana Toffee
Banana, halved lengthwise for garnish 1.0 pc
Prepared Peanut Crumble
Optional Banana Toffee, warmed

Flour

Other European

Fusion

Egg

Filipino

Western

Dessert

Created By:

Kenneth Cacho

Country Executive Chef

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Preparation

Cream the Pound Cake Batter
- Cream butter and peanut butter until smooth.
- Add muscovado sugar and caster sugar. Cream until light.
- Add eggs gradually, mixing well after each addition.
- Mix in banana purée and milk.
- Fold in sifted flour and baking powder until just combined.
- Rest batter for 10 minutes.
Prepare the Macapuno Layer
- Gently warm coconut cream with caster sugar and salt.
- Fold in macapuno strings.
- Cool completely before layering.
Cook the Banana Muscovado Toffee
- Melt muscovado sugar and butter in a saucepan.
- Add diced banana and cook gently.
- Pour in cream and vanilla.
- Simmer until thick and glossy.
- Season lightly with salt and cool.
Make the Peanut Crumble
- Rub flour, sugar, butter, and peanut butter until crumbly.
- Fold in chopped peanuts and salt.
- Bake at 165°C until golden and crisp.
- Cool completely.
Layer and Bake the Pound Cake
- Line a loaf pan.
- Fill halfway with batter.
- Add macapuno layer and spoon banana toffee evenly.
- Top with remaining batter and garnish with banana.
- Bake at 165°C for 65 to 75 minutes.
- Bake until internal temperature reaches 96 to 98°C.
- Cool cake completely before unmolding.
- Finish with peanut crumble on top.
- Drizzle lightly with warm banana toffee if desired.