Peanut Butter Chocolate Banana Cake

A community recipe by Baking-Joy

Not tested or verified by Nigella.com

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Introduction

Peanut butter + chocolate is amazing enough. But add those 2 ingredients to a simple banana cake and it becomes something else. If you can't get hold of Reese's peanut butter cups (I've found a lot of UK shops sell them now), just add extra chocolate chips. http://baking-joy.com

Ingredients

Serves: 8-10

Metric Cups

120 millilitres sunflower oil
225 grams light brown muscovado sugar
3 large eggs
225 grams self-raising flour
2 medium bananas (ripe)
150 millilitres natural yogurt
50 grams chocolate chips
3 large reese's peanut butter cups
70 grams smooth peanut butter 50g for cake, 20g for top

4 fluid ounces vegetable oil
7⅞ ounces light brown sugar
3 large eggs
7⅞ ounces self-rising flour
2 medium bananas (ripe)
5 fluid ounces natural yogurt
1¾ ounces chocolate chips
3 large reese's peanut butter cups
2½ ounces creamy peanut butter 50g for cake, 20g for top

Method

Peanut Butter Chocolate Banana Cake is a community recipe submitted by Baking-Joy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to Gas4/180C. Line a 2lb loaf tin with baking paper (or use a ready made loaf tin liner). 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.

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.