In the middle of lockdown, everyone started making banana bread. Which is lovely, but I wanted to try something different. I was thinking of a savoury idea, and then I came to my senses and got back on the cake train. Bananas go with peanut butter and buttercream goes with cake. Ideal combo...
Ingredients. Makes 12
Cake
225g Plain Flour
130g Caster Sugar
1tsp Baking Powder
70g Smooth Peanut Butter
1 Egg
190ml Milk
60ml Flavourless Oil
1tbsp Yoghurt
Butter Cream
600g Icing Sugar
50g Butter, at room temperature
150g Very Ripe Banana (roughly 2 small bananas)
Squeeze of Lemon Juice
Peanut Butter
Cinnamon
Method
1. Set the oven to 150 degrees. Line a 12 hole cake tin with cake cases
2. To make the cakes, put the peanut butter, flour, baking powder and sugar into your stand mixer and whizz together. Add the rest of the ingredients and beat for a minute or two to fully combine everything. Easy!
3. Divide the mixture equally between the cases and pop into the oven. Bake for 25-30 minutes, check after 25 to see if an inserted skewer comes out clean
4. Allow to cool fully on a wire rack
5. Whilst the cakes are in oven, make the buttercream. Mash the banana with a squeeze of lemon juice and beat in the butter. This can be done by hand but your stand mixer / electric whisk would be easier
5. Slowly add the icing sugar, a little at a time and give it a good beating, the electric aids may be of help after all...
6. When you have a lovely looking buttercream, pop it in the fridge for 10 minutes or so
7. When your cakes are fully cooled, spread a lovely layer of peanut butter over the top, aiming to create a flat surface for the buttercream
8. Fill a piping bag with the cooled buttercream and pipe away. Any shape will work really, so use what you have
9. Finally sprinkle with a little ground cinnamon and enjoy. These are best kept in the fridge until you are ready to eat them, allowing 5 minutes or so to come up to room temperature
They look brilliant, I will give them a try, Thank you