We start by preheating the oven to 170℃. Spray your bundt tin with baking spray or brush it with melted butter/oil. Dust it with flour through a strainer and move the pan about to evenly coat it. Set this aside.

In a blender/food processor add the bananas, browned butter, yogurt, eggs, vanilla and sugar. Blend until absolutely smooth. Add the flour, baking soda, salt and blend for 5-8 seconds until just combined. It might not be completely mixed through, use a spatula to finish mixing it together.

Pour the batter into the lined tin and bake for 45-50 mins until a tooth pick inserted into the center comes out clean.

Remove from the oven and flip the cake onto a serving plate, let it cool on the plate.

In a large mixing bowl, whip up the double cream with a teaspoon of vanilla. Once it has gotten thick and you have stiff peaks, add the icing sugar and whisk again.

Save a couple of spoonfuls of the whipped cream in another bowl and ad the runny peanut butter into the rest (if you peanut butter is not runny, warm it in the microwave for a few seconds until it is runny). Fold together until smooth.

Layer the cavity of the cake with freshly sliced bananas, add the peanut butter frosting on top, layer on the whipped cream and drizzle with more peanut butter.

Garnish with roasted peanuts and serve. Slice the cake and enjoy.