Peanut butter and banana has to be one of THE best food combinations of all time (alongside cake and pretty much everything).
I love cake. And I love cake decorating. But sometimes I am just not in the mood. I can’t be bothered to whip out my off-set spatula and a big batch of buttercream or ganache and spend a few hour on meticulous frosting.
Loaf cakes or banana cakes in general are one of my definite go-to’s for a lazy but not too lazy bake and an addition of peanut butter makes this cake super moist and yummy.
If you want to go the extra mile like me (yup, this is becoming less and less of a lazy bake), top this beauty with some caramelised bananas and a peanut butter glaze! Even though they are technically “extra” effort, they are super easy to whip up and take this loaf cake to the next level and, anyways, you might as well do something while the cake is baking.
Probably the best thing about this cake and all non-frosted cakes is that I don’t have to wait until it’s completely cooled. Warm banana cake is one of life’s finer beauties.
Plus, let’s be honest, is there anything more indulgent than peanut butter? Well, that is, aside from chocolate, of course. Just show me a huge tub of generic brand crunchy PB and my heart starts going mental and my eyes dilate. True love.
The cake’s texture has a perfect crumb; fluffy, spongy and light which saves this cake from being too rich.
Yield: 1 8 by 4 inch sized loaf
- 80g margarine/butter
- 90g peanut butter
- 170g sugar
- 2 mashed bananas, very ripe
- 170g self-rising flour
- 1 ¼ teaspoon baking powder
- 3 eggs
Caramelised banana topping:
- 1 large banana
- 20g sugar
- ½ teaspoon vanilla extract
- 10g margarine/butter
Peanut butter glaze:
- 2 tablespoons peanut butter
- 1 tablespoon icing sugar
- 1 tablespoon milk
- Preheat the oven to 300°F/150°C. Line and grease the loaf tin.
- Cream together the margarine/butter, peanut butter and sugar until fluffy and combined.
- Add the 3 eggs and beat well, one at a time.
- Sift the flour and the baking powder together into a separate bowl and then fold into the cake mixture.
- Fold in the mashed bananas.
- Bake for 40 minutes to an hour or until a cake tester comes clean.
- Slice the banana into vertical circular slices.
- Melt the butter in a frying pan.
- Once melted, add the sugar. Stir until it has dissolved.
- Add the banana slices and cook for roughly 2 minutes – the banana should be caramelised and soft.
- Place the topping (including the caramel) over the loaf once it has cooled.
- Combine all ingredients and mix until incorporated.
- Drizzle on top of the caramelised topping