This banana and peanut butter cake came about when I had over ripe bananas to use up and a jar of peanut butter that is only good enough for baking.
I don’t usually buy more than two or three bananas at a time as they tend to ripen faster than we can eat them. But as we were expecting a house guest I bought an entire bunch. I thought that between Dave and Mike they would not languish in the fruit basket. However, I was not correct on that assumption and I ended up with some overripe bananas. The same day I bought them, Cheri published a recipe for banana cake. I knew that this is the direction I would take with the two left over in my fruit basket. But, my cake would include peanut butter. I can eat peanut butter out of the jar I love it so much. My favourite way to enjoy it however is thickly applied on top of matzah with a light smear of Bovril and topped with cheese.
Another treat is freshly baked white bread topped with peanut butter and thick slices of banana. I finally opened the OhMega Crunchy Peanut Butter and it is not nice to eat alone, or with toppings. I loathe waste and this jar has been set aside for baking. However, used in this banana and peanut butter cake it tastes quite good. The cake will last about 5 days, and I ate most of it for breakfast over the course of the work week. Dave is not a fan of cooked bananas in any form, and he does not eat peanut butter. So clearly he did not enjoy this cake as it tastes distinctly of both ingredients. Do you eat bananas and peanut butter together?
Click on the links for conversions and notes.
Banana And Peanut Butter Cake
- 120 mls canola oil
- 225 g fructose
- 3 eggs
- 100 g crunchy peanut butter
- 225 g self raising flour sifted
- 2 ripe bananas peeled and mashed
- 150 g thick yoghurt
- Preheat the oven to 180° Celsius
- Place the oil and fructose into a stand mixing bowl and whisk to combine
- Add the eggs one at a time while whisking, until incorporated
- Whisk in the peanut butter to combine
- Fold in the flour until completely mixed in
- Mix the bananas with the yoghurt and then fold into the batter
- Once completely mixed, pour into a lined sqaure baking tin
- Bake for 55 minutes and remove from the oven
- Remove the cake from the tin and leave to cool on a wire rack
Inspiration published on Lavender and Lime June 12:
- 2016 – GlassesShop Review
- 2015 – Out And About: Friday 12 June 2015
- 2014 – Potato And Butternut Latkes
- 2013 – Mo And Rose Bistro
- 2012 – Pears Poached In Red Wine
- 2011 – Friday’s Food Quiz Number 56