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.
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…
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.