This is a fairly easy bake that is fab hot out of the oven with a brew. It’s quite dense so packs well for a hike or will cope with the commute to work. I used Skippy Peanut Butter, which is a firm fave in our house and I’ve baked with it before. I chose to use crunchy so there would be nut chunks throughout the bake. But if that’s not your thing, it would definitely work well with smooth too!
Ingredients
- 100 g butter
- 150 g Skippy crunchy peanut butter
- 150 g soft light brown sugar
- 2 medium eggs
- 250 g self raising flour
- 2-3 medium ripe bananas
Instructions
- Preheat the oven to 160°C, gas mark Grease and line a 1kg deep loaf tin with butter and baking parchment and set to one side. (Or just find your silicone loaf ‘tin’).
- Cream the butter, peanut butter and sugar until light and fluffy, then beat in the eggs.
- Fold in the flour to the wet mixture. Mash 2 of the bananas and fold into the mixture and then spoon into the prepared loaf tin. Make sure you smooth the top over with a spoon so it rises evenly.
- Thinly slice the remaining banana and arrange over the top, then bake for 45-55 minutes (I find silicone cooks quicker), or until a skewer inserted comes out clean. Halfway through the baking time, check that you do not need to cover it in foil (it can catch).
- Allow the cake to cool completely in the tin, and then slice and serve.
If you add an extra banana, some baking powder and switch the butter to a vegan alternative, I think this would work fine as a vegan version (from experience). I’m actually also tempted to try this with apple instead of banana, because apple and peanut butter goes well together too!
