52 cook books – week 21 Banana and Peanut butter cake!
Keynko - A crafty family
Keynko - A crafty family
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  • I twist on an old family favourite. I quite often make banana bread, it’s an excellent way to use up over ripe fruit, but I saw a slightly different version on line so I thought I’d adapt ours to sort of match it!
  • 200 g soft brown sugar
  • 200 butter 200g SR flour (gluten free in our house)
  • 4 beaten eggs
  • 1 teaspoon baking powder
  • 2 tablespoons milk
  • 1 teaspoon vanilla essance
  • 3 ripe mashed bananas
  • 1 bar dark chocolate cut into small pieces
  • 1 tablespoon crunchy peanut butter
  • Soften the butter and add all the ingredients except the chocolate and peanut butter to the bowl on your mixer and beat together.
  • Once well mixed add the peanut butter and chocolate and stir in by hand.
  • Pour the runny batter into a cake tin and bake for about 40 minutes at 180 degrees Test with a skewer or knife – if it comes out clean the cake is cooked!
  • It’s yummy warm from the oven – and makes for a yummy pudding with custard as well as just being good cake!



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