I wouldn’t like to estimate the number of times I’ve said “this bake has got to be one of my all-time favourites” in my blog posts over the years, but I really think this one might actually be my all-time all-time favourite.
For me, it’s simply heaven in cake form. I love banana bread, I love peanut butter and I love Caramac, and they go together so darn well. This is what I make when I’m feeling blue or when I fancy some proper sweet, squidgy, unapologetic comfort food. I can only describe it as a warming hug in cake form, perfect for this time of year when the nights are drawing in and another Summer bids a fond farewell.
I know it looks, at best, unremarkable and, at worst, downright sloppy, but, honestly, it tastes SO good it really doesn’t need any aesthetic adornments – the flavour says it all. No frills, no fuss, just pure unadultered pleasure. Happiness = biting into a big slab of this sweet, nutty cake as a pool of gooey Caramac melts in your mouth (with a cuppa on the side, of course). What could be better??
And if you’re bananas for this cake, why not check out my recipe for scrummy banana and toffee cake with brown sugar buttercream too?
INGREDIENTS – makes 1 standard loaf cake
- 175g/6 oz butter/margarine
- 175g/6 oz brown sugar
- 175g/6 oz self-raising flour
- 2 eggs
- 2-3 ripe or overripe bananas, mashed
- 3 tbsp peanut butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 x 110g bag Caramac buttons or 110g Caramac bars, roughly chopped
- Pre-heat the oven to 170 degrees C (or 150 fan) and line a loaf tin with parchment paper.
- In a large mixing bowl, beat together the butter/margarine and sugar until pale and fluffy.
- Beat in the eggs, peanut butter, cinnamon, vanilla extract and mashed bananas.
- Fold in the flour and Caramac buttons until a batter of soft dropping consistency has formed.
- Pour the mixture into the prepared tin and bake for around 30-40 minutes or until a cocktail stick inserted into the sponge comes out clean (although it doesn’t do any harm to leave it a bit squidgy in the middle!)
- Leave to cool on a wire rack before turning the cake out of the tin, cutting into slices and devouring with gusto.