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Peanut butter choc banana cake
Serves 10
Easy
Total time:
Plus 1-2 hours cooling in tin.
A twist on the classic banana cake, adding chocolate and peanut butter!
Skip to ingredients
- 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 can't get hold of these, use extra chocolate chips)
50g smooth peanut butter + 20g for swirling
- 50g smooth peanut butter + 20g for swirling
Method
step 1
Preheat oven to Gas4/180C. Line a 2lb loaf tin with baking paper (or use a loaf tin liner). Using a whisk, mix together the oil, sugar and eggs (1 at a time). Beat in the 50g peanut butter.step 2
Sift flour into bowl and fold into mixture.step 3
Mash bananas and fold into mixture with the natural yoghurt.step 4
Chop peanut butter cups and fold into mixture, along with the chocolate chips. Pour mixture into loaf tin.step 5
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.step 6
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.
