Sunday, 13 July 2014

Banana peanut butter cake

If only I liked bananas. But I don't. I can eat one if forced but it's my least favourite fruit. So I was happy to make this cake for non-me consumption.

However, when I made the frosting (banana free), I couldn't help but try a bit. It was UTTERLEY immense and I will definitely definitely be creating a special cupcake with it very soon.

You need to plan this one in advance so you have very ripe bananas which are then squished and added to the cake batter.

250g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
150g light brown sugar
3 eggs
6 bananas (mashed)
150ml vegetable oil 
50ml sour cream

100g butter
225g icing sugar
100g smooth peanut butter 

Preheat oven to 160/140 fan

Very simply, mix all ingredients together in a bowl until well combined and pour into two prepared 20cm round loose bottom cake tins (don't be afraid as it looks like a lot more batter than I usually put in this size tin).

Bake for 35 minutes.

Leave to cool then mix all the icing ingredients together and spread half on top of one of the cakes. Place the other cake on top and spread over the other half of the frosting. It maybe could do with more frosting so you could happily double the amount.

Mmmmmmmm frosting!!!

The recipe is adapted from Simon Rimmer's found here ( but doesn't include the donuts or sauce 

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