Peanut butter choc banana cake
Member recipe

Peanut butter choc banana cake

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(2 ratings)

Member recipe by


Serves 10

A twist on the classic banana cake, adding chocolate and peanut butter!

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  • 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


    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.
    2. Sift flour into bowl and fold into mixture.
    3. Mash bananas and fold into mixture with the natural yoghurt.
    4. Chop peanut butter cups and fold into mixture, along with the chocolate chips. Pour mixture into loaf tin.
    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.
    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.

Comments, questions and tips

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20th Nov, 2017
Don't know what length of.time you should bake for but I checked after an hour as described and it was burnt to a crisp!!!!! My house is full of smoke!
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