As I’ve said before, there is nothing better than peanut butter and chocolate. Apart from, perhaps, the addition of one ingredient…banana! Banana and peanut butter is a personal favourite of mine, I’m one of those strange people you look at in milkshake shops when I ask for a peanut butter and banana milkshake! If you’ve never tried that, you should. Seriously. 🙂
The recipe below is an adaptation of a banana cake I’ve made before…with the amazing addition of chocolate chips, peanut butter and Reese’s peanut butter cups. This cake won’t win any beauty contests…however it more than makes up for that in taste 🙂
- 120ml sunflower oil
- 225g light muscovado sugar
- 3 large eggs
- 225g self-raising flour
- 2 very ripe bananas
- 150ml natural yoghurt
- 50g dark or milk chocolate chips
- 3 large Reese’s peanut butter cups (if you’re from the UK as I am, most supermarkets now sell these…I got mine from Co-op!)
- 50g smooth peanut butter + 20g for swirling
- Preheat oven to Gas4/180C. Line a 2lb loaf tin with baking paper (I use the ready made liners as I’m lazy!) Using a whisk, mix together the oil, sugar and eggs (1 at a time). Beat in the 50g peanut butter.
- Sift flour into bowl and fold into mixture.
- Mash bananas and fold into mixture with the natural yoghurt.
- Chop peanut butter cups and fold into mixture, along with the chocolate chips. Pour mixture into loaf tin.
- Melt the 20g of peanut butter on the hob or in a microwave. Dollop the runny peanut butter on top of the mixture and swirl with a fork.
- Bake for around 1hr 20 mins until a skewer inserted into the cake comes out clean. Check cake after 1hr and place foil on top if you feel it’s getting too dark.
Peanut butter lovers of the world, enjoy!