Peanut Butter and Banana Cake... or Muffins
This recipe will also give you fantastic muffins. Follow it in exactly the same way, only when the batter is ready, simply spoon it into silicone muffin baking cups rather than a cake pan.
Preparation 15 minutes
Cooking 40 minutes,
Makes 12 squares
3/4 cup plus 2 tablespoons butter,
at room temperature
1 cup sugar (brown is best for a more caramel-like flavor)
6 tablespoons crunchy, salted peanut butter
1⁄3 cup plus 1 tablespoon milk
2 cups all-purpose flour, sifted
1/2 teaspoon baking powder
2 ripe bananas, mashed with a fork
1 Preheat the oven to 350.F. Line a 8 x 8-inch square cake pan with wax paper.
2 Cream the butter and sugar together until you have a smooth and light paste. Add the peanut butter and mix again before adding the eggs, one by one, beating all the time, followed by the milk. Now fold in the sifted flour, baking powder, and, finally, the mashed bananas. Spoon the mixture into the lined cake pan and bake for 35 to 40 minutes. You want the cake to be just cooked and golden brown on top—insert a skewer into the center if you’re unsure, if it comes out clean, the cake is ready.
3 Let cool before cutting into 12 squares and serving with a lovely cup of tea.
(* Recipe reproduced with permission from 'Cook on a Shoestring' by Sophie Wright -published by Kyle Books USA, September 2013- photography by Jemma Watts, all rights reserved)