For less money than a fancy cake mix or bakery-bought goody, you can whip up this cake from scratch with or without a mixer. The peanut butter in the recipe takes the place of some of the more expensive butter, adds to the protein the eggs supply, serves as a unique frosting and gives ordinary banana cake a flavor surprise. If you have chunky-style, it will also add a crunch to the texture. Keep this cake in mind when you have bananas that are past their prime for eating out of hand.
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1/4 cup butter, softened |
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1/3 cup peanut butter |
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1 cup sugar |
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4 eggs |
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3/4 cup mashed peeled ripe bananas (about 2 medium) |
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1 teaspoon vanilla |
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2 cups all-purpose flour |
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2 teaspoons baking powder |
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1/2 teaspoon salt |
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3 tablespoons water, divided |
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Peanut butter or confectioners’ sugar, optional |
In large mixing bowl, beat together butter and 1/3 cup peanut butter until thoroughly blended. Beat in sugar until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and vanilla.
In medium bowl, stir together flour, baking powder and salt. Add 2/3 cup of the flour mixture to banana mixture alternately with 1 tablespoon of the water, beating or stirring just until blended. Repeat with remaining flour mixture and water. Pour into well-greased 9 x 9 x 2-inch cake pan.
Bake in preheated 350° F oven until top springs back when lightly touched with finger or cake tester inserted in center comes out clean, about 30 to 35 minutes. Cool on wire rack 5 minutes before removing from pan. While still warm, spread lightly with peanut butter or cool completely and dust with confectioners’ sugar, if desired. |
