Banana Cake with Peanut Butter Recipe 25 May 2017 Recipes
I am always trying to prepare foods that have higher nutritional value and at the same time are delicious. Recently I travelled to Australia and there I bought a magazine called Donna Hay, which is focused on more nutritious and appetising recipes. In the magazine, I found this recipe for banana cake with peanut butter that is really good and super easy to make. I've prepared it two times and it was very successful here at home with my husband and also in a brunch with friends.
This banana cake with peanut butter recipe is pretty flexible and you can make some changes to incorporate the ingredients you have at home or even some other favourite ingredient. Instead of brown sugar you can use rapadura sugar, and instead of spelt flour – which is much more nutritious than common flour – you can opt for chestnut flour. By the way, the more mature the bananas are, the tastier the cake will be. I hope you enjoy this banana cake with peanut butter recipe!
- 1/2 cup (140g) peanut butter (smooth or crunchy)
- 1/2 cup (85g) brown sugar
- 2 teaspoons baking powder
- 2 eggs
- 1/2 cup (140g) natural Greek yoghurt
- 1/3 cup (80ml) of olive oil (try to use a neutral-flavored one)
- 2 vanilla extract teaspoons
- 1 cup (140g) spelt flour (If you don't find it you can use wheat flour)
- 1 and 1/4 cup (110g) Oatmeal flakes
- 1 and 1/4 cup (340g) of mashed banana (around 3 medium bananas)
- 1/2 cup (70g) salted peanuts, shelled and coarsely chopped
- Heat the oven to 160 c.
- In a bowl, place all the ingredients except the peanuts. Mix until smooth. Pour into a 10 cm x 20 cm tin greased with oil and lined with parchment paper. Spread the peanuts on top and press lightly, to make sure it stays in place. Bake for about 1 hour or until you stick a skewer in the middle and it comes out clean. Let it cool slightly before taking it out of the tin and serve.