Sunday, May 30, 2010

Peanut Butter Banana Cake

Banana Peanut Butter Cake

The other day I found myself with Very Ripe Bananas and fresh buttermilk (left over from our adventures in making butter.) And, in one of those "suddenly you see it everywhere" coincidences, recipes for banana cakes began popping up everywhere. Having already made banana cake once before I wanted something a bit different, so I was happy to see a rather novel combination from Buns in my Oven.

Peanut butter and banana. It works.

Makes: 1 9x13" or bundt cake

1 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1/3 cup natural peanut butter
2 cups flour
1 1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup buttermilk
2 very ripe bananas

PREHEAT oven to 350F

PEEL and MASH bananas

BEAT butter and sugar until fluffy.
BEAT IN eggs, vanilla, peanut butter

COMBINE flour, baking soda, cinnamon and salt in a separate bowl

ALTERNATE ADDING flour mixture and buttermilk to the butter mixture
MIX in banana mush

POUR batter into ban
BAKE for 30-35 minutes or until a tester comes out clean

LET cool

FROST as desired. (Say with Chocolate Frosting.)


My Thoughts
1. This cake doesn't have a strong taste of either peanut butter or bananas. The hubby says it has a vague peanut buttery aftertaste and you can see the little flecks of banana, but those are the only clues. What it does have is a wonderfully moist texture and a light flavor.

2. If you choose to serve this to a group with potentially picky eaters, don't do what I did and tell them what kind of cake it is. Unless, of course, you would rather keep the whole cake to yourself. Apparently "Peanut Butter Banana Cake" is "weird".

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