Bit of a mouthful of a title, apologies! But it does what it says on the tin – this is a moist, delicious banana cake, studded with dark chocolate chips, and topped with a peanut butter buttercream that required all of my strength not to eat straight from the bowl.
I know banana and peanut butter is a popular combination, but it’s one I hadn’t tried up until now – mostly because I spent 23 years of my life thinking peanut butter was disgusting. If only I’d realised all it needed was sugar to become amazing!
It’s a combination I’ll definitely be using again, and throwing chocolate chips into the mix can only ever make things better…
On another note, I found out today that I’ve been included in Woman and Home Magazine’s top 100 food blogs – I literally have no idea how this has happened or why they chose me, but I am pretty excited! Thanks Woman and Home, and congrats to all the other fab blogs that have made the list.
Chocolate chip banana cake with peanut butter icing (cake adapted from Levi Roots Food for Friends, icing my own)
- 115g butter
- 140g light brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 1/2 tsp cinnamon
- 3 medium bananas
- 4 tbsp greek yoghurt
- 225g plain flour
- 1.5 tsp baking powder
- 100g chocolate chips
For the icing:
- 35g butter
- 50g peanut butter
- 80g icing sugar
- 1-2 tbsp milk
- Cocoa powder to dust
Start by roasting the bananas, in their skins, for 10-15 minutes – this will make them really soft and easy to mash. Peel and mash in a bowl and set aside.
Beat the butter and sugar together until light and fluffy, then beat in the eggs and vanilla. Stir in the cinnamon, bananas and yoghurt, then fold in the flour, baking powder and chocolate chips. Pour into an 8″ round greased and lined cake tin, then bake at 180 degrees for about 40 minutes, or until golden and a skewer comes out clean.
To make the icing, beat together the butter an peanut butter until no lumps remain, then gradually add in the icing sugar. If the mixture gets too thick, add a tablespoon of milk – use your judgement to get it to the right consistency. This doesn’t make a huge amount of icing – I thought it was enough, but doubling it would be no bad thing I’m sure!
EDIT – If you’re wondering what’s on top of the cake, it’s a dusting of cocoa powder which I forgot to mention when first writing this! Not really necessary, but I thought it looked rather nice 🙂