Peanut Butter and Banana Cake

In small bowl, whisk peanut butter and 2 tbsp (30 ml) of the cream.

In a large, chilled bowl, whip remaining cream until soft peaks. Beat in icing sugar just until stiff. Fold one-quarter into the peanut butter mixture; add back to remaining whipped cream and beat just until blended (do not over beat).

On a serving plate, spread about 1 tbsp (15 ml) of the cream mixture thinly in about a 6 inch (15 cm) circle. Arrange 8 of the chocolate wafers in a circle on top of the cream; arrange 4 wafers in the centre, overlapping slightly. Drop one-third of the cream mixture by spoonfuls over wafers and gently spread to cover wafers. Slice 1 of the bananas and arrange slices on top of cream, keeping them inside the edge of the cream.

Repeat another layer with half of the remaining wafers, cream and 1 banana. Top with a layer of cookies then the remaining cream, spreading smoothly. Cover loosely and refrigerate for at least 8 hrs until wafers are softened or for up to 1 day.

Just before serving, slice remaining banana and arrange in an overlapping circle around top edge of cake. Cut into wedges.

For an extra-special decoration, top the cake with shaved dark chocolate or drizzle with melted chocolate after garnishing with the banana.

Kids Tip: Kids can help measure the ingredients and assemble the cake – have them arrange the cookies, spread the cream and arrange the banana slices.