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    Home » Cake

    Published on May 5, 2014. Modified on Nov 10, 2024 by bakingqueen74. This post may contain affiliate links. 1 Comment

    Peanut Butter and Banana Loaf Cake

    50 shares
    • 17

    You can’t beat the smell of a banana loaf baking in the morning. This peanut butter and banana loaf cake looked good enough to eat even before it went in!

    Peanut butter and banana loaf by BakingQueen74

    I added several large spoonfuls of smooth peanut butter to the cake batter before mixing it in and pouring it into the loaf tin.

    Peanut

    While it baked the delicious smell of cake pervaded the house and we couldn’t wait for it to be ready.

    Peanut butter and banana loaf by BakingQueen74

    The loaf recipe is a Mary Berry recipe I always use, so I knew it would be good. The addition of peanut butter would hopefully make the flavour even better!

    Peanut butter and banana loaf by BakingQueen74

    This loaf looked so pretty after baking I couldn’t stop snapping pics of it…

    Peanut butter and banana loaf by BakingQueen74

    The last step was to smother it in caramel buttercream icing.

    Peanut butter and banana loaf by BakingQueen74
    Peanut butter and banana loaf by BakingQueen74

    Well nearly the last step, then we scoffed it.

    Peanut butter and banana loaf by BakingQueen74

    Ingredients

    Adapted from Mary Berry’s Baking Bible (Banana loaf, p. 207)

    • 100 g coconut oil
    • 175 g caster sugar
    • 2 medium eggs
    • 2 very ripe bananas, mashed well
    • 225 g self-raising flour
    • 1 tsp baking powder
    • 1 tbsp milk
    • 3 tablespoons smooth peanut butter

    For the icing:

    • 100 g icing sugar
    • 25 g butter
    • 2-3 tbsp caramel Carnation

    Method

    1. Preheat your oven to 180 degrees.
    2. Grease and line a 2 lb / 900 g loaf tin. I use loaf tin liners, they are so useful.
    3. Measure the ingredients into a large bowl.
    4. Mix for two minutes until well blended.
    5. Pour into the lined tin.
    6. Bake for around an hour until golden brown, risen and firm.
    7. Remove from oven, leave in tin for 5 minutes then remove it from the tin and allow it to cool completely on a rack.
    8. Once cold, cream the butter with the icing sugar and caramel to make a smooth icing.
    9. Spoon the icing onto the cake, and serve.

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    Reader Interactions

    Comments

    1. Laura@Baking in Pyjamas says

      May 11, 2014 at 2:39 pm

      Sound yummy, especially the icing. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

      Reply

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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