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!
soft brown sugar
200g SR flour (gluten free in our house)
dark chocolate cut into small pieces
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!
I had scheduled both the Elders and the Sisters for tea appointments this week, two days in a row and so I set about to do a dessert to serve them that I could actually use two days in a row and decided that a large cake would do the trick
The icing I based loosely on a recipe by Eric Lanlard in Cox Cookies & Cake. At Christmas last year I'd made Dan Lepard's ButterscotchBanana Cake, in muffin format for the guys next door, using that most excellent of books Short & Sweet
baking, banana, cooking, dog food, dog treats, Fudge, peanutbutter, recipe. Cook Time. He hung around the kitchen the whole time I was making these – it must have been the smell of the bananasand the peanutbutter
A few hours later, Cake Of The Week was born and a year ago I posted my first recipe. Inside is a banana sponge sandwiching a milk chocolate cloud icing (invented by Sweetapolita - the peanutbutter icing was also based on this recipe, with the chocolate swapped for peanutbutter)
I made a delicious and nutritious peanutbutterandbanana Weetabix breakfast bar, which is perfect as breakfast on the go, when you don’t have time to sit down for breakfast, and as a quick snack during the day
You can also use a cookie cutter to cut up the flapjacks, as this presents them nicely. TIP – when you press the mixture into the baking tin, press in firmly until it is tightly packed and smooth and flat
The ideal bananas for this recipe are bananas which have turned a speckly brown, the riper the better to give a lovely natural sweetness along with the honey or maple syrup in these delicious peanutbutterandbanana muffins
The showstopper, I think, is the giant Halloween spider decorating the top made from a Scottish Tunnocks teacake for the body (for you overseas readers, that’s a chocolate covered marshmallow cookie), a single Malteeser for a head and some Quality Street Matchmakers for legs