So nearly half way through the year now – week 21 of this 52 cook books link up – and this week – in honour of my baby boy Splosh coming home for the weekend, I have made cake!
I twist on an old family favourite. I quite often make banana bread, it’s an excellent way to use up over ripe fruit, but I saw a slightly different version on line so I thought I’d adapt ours to sort of match it!
200g soft brown sugar
200g SR flour (gluten free in our house)
4 beaten eggs
1 teaspoon baking powder
2 tablespoons milk
1 teaspoon vanilla essance
3 ripe mashed bananas
1 bar dark chocolate cut into small pieces
1 tablespoon crunchy peanut butter
Soften the butter and add all the ingredients except the chocolate and peanut butter to the bowl on your mixer and beat together.
Once well mixed add the peanut butter and chocolate and stir in by hand.
Pour the runny batter into a cake tin and bake for about 40 minutes at 180 degrees. Test with a skewer or knife – if it comes out clean the cake is cooked!
It’s yummy warm from the oven – and makes for a yummy pudding with custard as well as just being good cake!
I think maybe Slimming world maybe take a back seat this weekend – well at least until the cake is finished!
What did you all make today?