Banana. Peanut Butter. Chocolate. Brown butter. In a cake. Ooohh yes. Certainly wasn’t holding back with this one! So I had 4 super ripe bananas sitting in my fruit bowl which can naturally only mean one thing– Banana Bread time. Technically speaking, banana bread isn’t actually a bread - more just a loaf shaped cake. But no need to caught up in semantics, all you need to know is that it tastes great.
I’m a big fan of peanut butter and will eat it in just about anything. Straight out of the jar is usually good enough for me. The combination of banana and peanut butter is a solid winner. It just works. So I played around with some recipes and came up with this beauty. Unfortunately, I was all out of crunchy peanut butter so had to settle for the smooth stuff which was still amazing, but I think a little extra crunch would have been a welcome addition.
This cake really didn’t last long! I think it worked so well as it had just enough natural sweetness from the bananas, a slight saltiness from the peanut butter and a great almost caramel flavour from the brown butter. Oh and the chocolate chips. Always a good idea. The recipe is down below, so do have a try and let me know how it goes!
And because a little indulgence never hurt anyone, I served this with a dollop of lightly whipped double cream, chocolate shavings and a drizzle of honey. Divine.
R E C I P E
120ml Brown Butter, melted*
220g Plain Flour
150g Light Muscovado Sugar
1 tsp Baking Powder
1 tsp Bicarbonate Soda
2 Large Eggs 80ml Buttermilk**
1/2 tsp Vanilla Bean Paste
4 Ripe Bananas
90g Peanut Butter (Crunchy or Smooth)
50g Dark Chocolate, roughly chopped
20g Light Honey , warmed
M E T H O D
Grease and line a 1lb loaf tin. Preheat oven Gas Mark 4/180C/350F
Sift together the flour, baking powder, bicarbonate of soda and sugar and set aside.
In a separate bowl whisk the eggs, vanilla and buttermilk Mix in the 3 mashed bananas and peanut butter and stir in the melted butter.
Add the wet ingredients to the dry and gently fold until just incorporated.
Fold in the chocolate.
Pour into the prepared tin and top with slices of the remaining banana.
Bake for 55-60 minutes.
Once cooked, brush the cake lightly with the warmed honey and let it cool for 10 minutes before removing it from the tin
* You can use regular butter if you'd like but I highly recommend trying it with brown butter. There's a great guide over at TheKitchn on how make it - It's easier than you think!
* * If you can't get your hands on some buttermilk then it's super easy to make a substitute. Simply take 1/2 a cup of whole milk (120ml) and add 1/2 a tablespoon of white vinegar or lemon juice. Let it stand for 5 minutes and your're ready to go! (Any leftovers would be great in pancakes)