- Published on
Ingredients
Method
- 2 large eggs
- 140g self-raising flour
- 140g caster sugar
- 140g slightly soft butter
- 1 tsp baking powder
- 2 heaped tbsp peanut butter
- 3 large bananas
- Sprinkling of brown sugar
- 50g small chopped dark chocolate pieces
- 50g large chopped dark chocolate pieces
- I tbsp Demerara sugar
Method
- Preheat oven to 180c/170c fan
- Line a large loaf tin with baking parchment
- Break the eggs into a jug and whisk
- In a stand mixer (or with a hand mixer) cream the sugar and butter together till pale and fluffy. With the motor running mix in the eggs gradually.
- Add the flour a spoonful at a time and continue to mix.
- In a separate bowl use a fork to mash two of the bananas, the peanut butter and the small chocolate pieces together.
- Add this to the the batter and mix. Then add the baking powder and mix again.
- Pour the batter into the loaf tin and add the large chocolate pieces on top, pushing then in just below the surface.
- Chop the remaining banana into slices and lay on the cake mix. Sprinkle the Demerara sugar over the top of the cake
- Bake for 25 minutes and check for burning. If the cake is starting to burn lay a piece of foil on top.
- Bake for a further 15 minutes. Check with a cocktail stick to see if it’s done.
- Rest for ten minutes and then remove from the tin. Leave to cool on a rack.
- Cut a slice and enjoy!
