As I’ve said several million times before, peanut butter is one of my all time favourite things in life and I could happily eat it straight out of the pot with no remorse.
Here I’ve combined it with another love of mine, banana cake, to create a sweet, sticky delicious combination loaf cake.
The two flavours are a match made in heaven and while it’s delicious on its own, it’s even better topped with a healthy portion of strawberry jam.
It works best with very ripe bananas so if yours are still looking a bit green it’s worth waiting as the flavour is a lot better when they’ve had time to brew.
175g soft butter
100g caster sugar
75g soft brown sugar
175g self raising flour
2 tablespoons crunchy peanut butter
2 eggs, at room temperature
2 bananas, smashed up with a dork
Preheat the oven to 160C/140 fan/Gas 3 and line a loaf tin with baking paper.
Mix the butter, peanut butter and sugar together until light, foamy and doubled in texture, this takes around three minutes with an electric mixer and five without.
Add the eggs, one at a time (if the mixture curdles throw in a tablespoon of flour), and then sieve in the flour and mix in the mushed up banana. Carry on mixing until everything is well combined (around three minutes more with the electric, five without) and then spoon the mixture into the cake tin.
Cook for an hour until it springs back to your touch, or a knife inserted into the middle comes out clean.
You don’t need icing on this one but it’s best eaten warm so get the butter and jam ready and dig in.