- It became too dry.
- You overbaked it. Peanut butter cakes tend to dry out suddenly. Watch the oven, and take it out as soon as the skewer comes out clean (or with a few crumbs)!
Banana peanut cake
Elvis Presley's favourite combination in cake form. Due to the moisture of the banana and fat content of the peanut butter, this sponge is extremely juicy and dense. The proteins and fats in peanut butter 'shorten' the gluten strands, making the dough crumblier and less elastic than a plain sponge.
Ingredients
3
pcs
Ripe bananas
150
g
Peanut butter (smooth)
200
g
Plain flour
100
g
Caster sugar
100
g
Butter (soft)
3
pcs
Eggs
200
ml
Double cream
1
packet
Baking powder
1
pinch
Salt
100
g
Salted peanuts (roasted)
Shopping List (0)
Equipment Needed
- Cake tin
- Mixing bowl
- Whisk
Allergen Information
Cereals containing gluten
Milk
Eggs
Peanuts
Instructions
1
✓
Mash the banana. Cream the butter with the sugar, then work in the peanut butter and eggs.
Tip: Peanut butter mixes best at room temperature.
2
✓
Fold in the banana, then the flour mixed with salt and baking powder.
Tip: Salt is essential to bring out the peanut flavour.
3
✓
Sprinkle the top with peanuts and bake at 180°C for 40-45 minutes.
Tip: The smell of roasting peanuts indicates when it is ready.
4
✓
Serve with whipped double cream.
Tip: The lightness of cream is needed alongside the dense cake.
Recipe FAQ
Ingredients
- 3 pcs Ripe bananas
- 150 g Peanut butter (smooth)
- 200 g Plain flour
- 100 g Caster sugar
- 100 g Butter (soft)
- 3 pcs Eggs
- 200 ml Double cream
- 1 packet Baking powder
- 1 pinch Salt
- 100 g Salted peanuts (roasted)