Peanut butter choc banana cake
- Preparation and cooking time
- Total time
- Plus 1-2 hours cooling in tin.
- Easy
- Serves 10
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 1Preheat 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 2Sift flour into bowl and fold into mixture.
- STEP 3Mash bananas and fold into mixture with the natural yoghurt.
- STEP 4Chop peanut butter cups and fold into mixture, along with the chocolate chips. Pour mixture into loaf tin.
- STEP 5Melt 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 6Bake 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.
