Updated: May 11
Serves: 8 – 10
Time: 1 hour
- 200g Salted butter at room temperature
- 200g Caster Sugar
- 2 Medium size ripe bananas
- 2 tsp Vanilla Extract
- 3 Large Eggs
- 220g Self Raising Flour
- 1 tsp Baking Powder
- 100g Butter
- 200g Icing sugar
- 2-3 tbs Good smooth peanut butter
PEANUT BRITTLE TOPPING
- 120g Granulated sugar
- 100g Dry Roasted peanuts
20cm square loose bottomed tin greased and base lined or 2 X 20cm sandwich tins
1) Preheat oven to 160C (fan) 180C (conventional)
2) In a bowl cream together the butter and caster sugar until light and fluffy.
3) Beat in the bananas and vanilla until completely incorporated, there will be small bits of banana in the mix, that's absolutely fine.
4) Add the eggs one at a time, beating well between additions. It may look a little curdled but don't worry.
5) Sift together the flour and baking powder and fold into the banana mixture, ensuring all the flour is incorporated. Do not over mix.
6) Transfer mixture to your tin and place in preheated oven for 30-35 minutes or until a cocktail stick inserted in the middle comes out clean. (NOTE: if using sandwich tins the time is 20-25 mins)
7) Remove from the oven and allow to cool in the tin for 20 minutes then transfer to a wire rack to cool completely.
8) While the cake is cooling make the frosting. Beat the butter until light and fluffy, gradually beat in the icing sugar until smooth, you can add a little milk or double cream if you like a soft texture. Add the peanut butter to taste, add more if you love it! If you want to pip3 the frosting use smooth peanut butter or else the bits of nuts may get stuck in you piping nozzle. Believe me I learned the hard way!
9) Spread the frosting over the cooled cake and sprinkle on some broken up peanut brittle either home made or shop bought. Alternatively use dried banana pieces.
Peanut brittle: Take cake this is hot and caramel burns, have a bowl of cold water ready in case you get any on your hands
1) Have a silicone slip mat or some non stick baking paper at the ready. Whatever you are using put it on a chopping board to protect your worksurface.
2) Place sugar in a saucepan and heat very gently until all the sugar has dissolved and the mixture is a light golden caramel colour.
3) Add in the peanuts and stir well.
4) Tip everything onto your silicone mat and spread out to a thin layer. Allow to cool completely then break up with a rolling pin. It gets messy!!!
NOTE: This can be made in advance and stored in an airtight container. It will stick together if container not airtight.