How to cook
Pour the mixture into a form, covered with baking paper and rake it. Put to bake in a preheated 356°F (180°C) oven for about 12 minutes. Remove it and flip it over with the paper to come out on top, remove it, and let it cool.
Beat the butter and sugar for the peanut butter cream until they are fluffy and homogeneous. Add the peanut butter, beat and add the melted chocolate in a thin trickle.
Caramelize the sugar for the caramel sauce and pour the cream in carefully, and once you remove it from the heat, add the butter, while stirring. Allow it to cool slightly.
Divide the cake layer into 4 identical layers, stick them together with the peanut butter and place slices of bananas between every 2 layers.
Finally, smear the entire outside of the cake with the cream. Using a suitable spatula, smooth out the cream.
For the glaze, melt the chocolate, cream, peanut butter until you get a smooth cream, let it cool slightly and pour it over the smoothed out cake in the middle, leaving the glaze to run freely. Fill the rest of the peanut butter in a pastry bag and make roses to decorate the cake.
At this point, you can let your imagination run wild and finish off the cake as you like. Arrange any toffee candy or whatever other candies you have and want to use. Make a cone from baking paper, fill it with the caramel sauce and cut the little end of it off.
Finish the peanut butter cake off with a thin trickle of caramel, spread it out randomly on top. Optionally, sprinkle on some crushed peanuts as well.