To preheat your oven, turn the knob to 350°F (175°C), and then lubricate a greased 9×13 inch baking pan.
Combine all-purpose flour, granulated sugar, baking soda and salt in a big
bowl.
Melt the unsalted butter with water and peanut butter in a saucepan over medium heat. Bring it to the boil then take it off the fire.
Put the dry ingredients in with the melted margarine mixture stirring until it is well mixed.
Mix in well-beaten eggs, sour milk, vanilla essence and crushed bananas till batter forms undeniably smooth paste.
Add chopped peanuts (optional) and grated chocolate.
Spread out evenly into prepared baking pan
Bake for about twenty five to thirty minutes or until toothpick inserted into center comes out clean.
Let it cool fully and become cold on wire rack before you cut it into pieces and serve.
Serving and Storage Tips:
To have an added pleasure, serve slices of Elvis Presley Sheet Cake with a spoonful of whipped cream or some vanilla ice cream.
The left over cake can be kept at room temperature in an airtight container for up to 3 days or in the refrigerator for up to seven days.
Tips for Success:
To make your cake taste better, ensure that your bananas are well ripened;
Do not overbeat the mixture so as to get a tender crumb;
Health Benefits:
Besides being delicious, this candy is sugary and fatty; therefore, it should be regarded as a treat but taken moderately. Even though it has high sugar levels and fat content in it, bananas also contain some potassium while peanuts are rich in proteins and those good fats.
Nutritional Information:
(Note: Nutritional values are approximate and may vary depending on ingredients used.)
Calories: 320 per serving
Total Fat: 15g
Saturated Fat: 7g
Cholesterol: 45mg
Sodium: 220mg
Total Carbohydrates: 43g
Dietary Fiber: 2g
Sugars: 28g
Protein: 5g
Variations & Substitutions:
Replace almond butter or other nut butters with peanut butter;
Instead of groundnuts use crushed walnuts or pecan nuts;
