Peanut Butter and Banana Fairy Cakes

img_5228

Peanut butter is hands down one of the best things that has ever been created and I’m happy to say I’ll have it at pretty much any time of the day.

On toast, in a cake, or even with curry, it’s versatile and delicious and packed full of protein so is really more of a superfood in my mind rather than a sweet treat.

Peanut butter is no stranger to sweet baking and here I’ve balanced it with banana to make a squidgy cake packed full of flavour.

I’ve opted for fairy cake size as these cakes are pretty intense but if you want bigger versions double the quantities and use cupcake cases.

 

Ingredients…

125g caster sugar

125g unsalted butter, softened

150g self raising flour

3 large eggs, at room temperature

2 tbps smooth peanut butter

25ml milk (whole is better but semi skimmed will do)

3 mashed up bananas (the riper the better)

A pinch of salt

For the icing…

500g icing sugar

100g butter, very soft

 

1 tbsp peanut butter

A handful of crushed nuts

How to make…

Preheat the oven to 190C/180 fan/Gas 4 and line two 24-cup cake trays with fairy cake case.

Blend together the butter and sugar until light and creamy. This takes around three minutes with an electric mixer, double without. If you’re using an electric mixer remember to scrape down the sides regularly with a spatula to make sure everything is mixed in properly.

This photo shows the kind of texture you’re after…

IMG_0910

Once the mixture has doubled and lightened in colour, add in the eggs one at a time. In between each egg pop in a dollop of flour to stop the mixture separating.

Add the peanut butter and mashed up banana and carry on mixing gently before sieving in the flour slowly.

Carry on mixing everything together and slowly add the milk until everything is combined – around two minutes with an electric mixer, four without.

Spoon the mixture into the cake cases until they are two thirds full. Bang each tin sharply on the table to get rid of the air bubbles and then put in the oven for 20 minutes.

Watch the cakes like a hawk and as soon as they’ve darkened in colour and spring back to your touch they re done. Transfer to a wire cooling rack and wait until they are stone cold before attempting the icing.

While you’re waiting for the cakes to cool make your icing. Beat together the butter, peanut butter and sugar until it forms stiff peaks. It should be thick – like soft butter – and the longer you beat it for the smoother it will become, around five minutes with an electric mixer.

Use a spatula and swirl on the icing, followed by a sprinkling of crushed nuts.

Enjoy!

img_5220-2

 

4 Comments Add yours

  1. BeaFreitas says:

    Sorry for all my comments, I’m just catching up on all the posts I’ve missed recently on my Reader. Great post! You always have such amazing things on your blog 🙂

    Like

    1. Hehe no worries, I love them 🙂

      Like

    1. Such a good combination isn’t it?

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s