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.
Categories: Loaf Cakes, Uncategorized
Tags: 2016, baking, banana, bread, cake, caramac, chocolate, comfort, cooking, homemade, loaf, peanut butter, recipe, sponge, uk
I realise that I’ve been a bit rubbish at regularly updating my blog recently – what with work, writing, frantically making lots of pom pom bunting for a recent charity craft fair and the inevitable neverending to-do list that comes with the run up to Christmas I’ve been very busy! I’m planning on posting some more seasonal recipes very soon, but firstly I must share these super scrummy but non-festive (ruby red tomato flecks and snowy feta notwithstanding) creations.
The idea for these was spawned from the porridge bars I blogged about here: https://cloud9point1.wordpress.com/2015/11/11/virtuous-fruity-porridge-bars-sinful-nutella-porridge-bars/. This time I wanted a lunchbox snack that wasn’t sweet but I couldn’t be bothered to make bread…which I will attempt one day; actual, proper bread, with yeast. Not soda bread. Maybe. Anyway, while the sound of tomato and cheese porridge in the traditional sense sounds grim at best, I couldn’t see any reason why applying the same method as before, but replacing the sweet ingredients with savoury ones, wouldn’t work. I’m pleased to say that the experiment paid off and the results are very tasty, with a great medley of flavours; the closest thing I can think to compare them to is corn bread. They are delicious served hot or cold and, most importantly, they do not taste like savoury porridge!
I needed something with a mushy consistency to replace the apple compote/Nutella required for the sweet versions and ended up throwing some bits and bobs together to create a surprisingly flavoursome cheat’s chutney. It took all of five minutes to prepare in the microwave so I thought I’d share this recipe too. You could, of course, just use the shop-bought kind but this is so easy to throw together using only most basic of storecupboard ingredients.
INGREDIENTS – makes approx. 15 bars
For the bars:
- 300g oats
- 3 tbsp chutney (see recipe below)
- 50g sundried tomatoes, chopped
- 50g feta cheese, chopped into small cubes
- 225ml milk
- Pinch of black pepper
For the chutney (yields roughly enough for the above recipe plus 1 small jar):
- 3-4 apples (any kind will do)
- 4 tbsp cider vinegar
- 1 tbsp tomato puree
- 1 tbsp water
- 0.5 tbsp brown sugar
- 1 tsp garlic paste
- 1 tsp ground ginger
- 1 tsp lemon juice
- Salt and black pepper, to taste
For the chutney:
- Peel and core the apples and cut into chunks no bigger than a 50p piece, then place in a heatproof bowl or large jug.
- Add the rest of the ingredients and stir, then place in the microwave on a medium to high heat for 2 minutes.
- Stir again and put back in the microwave for a further 3 minutes, or until the apple chunks are soft enough to squash with a spoon.
- Leave to cool before spooning into a clean jar.
For the oat bars:
- Pre-heat the oven to 180 degrees C (or 160 fan) and line a rectangular cake tin with baking parchment.
- Pour the oats into a large mixing bowl, then add the chutney, sundried tomatoes, feta, milk and pepper. Stir until combined.
- Pour the mixture into the prepared cake tin then pop in the oven and bake for around 25 minutes, or until the mixture feels fairly firm and slightly crisp to the touch.
- Allow to cool and slice into bars with a sharp knife.
Categories: Savoury, Traybakes
Tags: 2015, apples, baking, bread, cheese, chutney, cooking, feta, homemade, microwave, oats, porridge, savoury, snacks, sundried tomato