I am not sure whether you have noticed. I have been baking lots of banana cake lately, ranging from just plain, marble, chocolate and now I am trying with peanut butter! I needed variety so that even though I have been baking almost the same thing but it tasted different. As I was figuring what else I can put into the banana cake or how to make it different and peanut butter came to mind.
I added chocolate chips per my daughters request, but I didn't add much. You can add more if you like. Since the top was kind of bland, I decorated it with heart shape chocolate chips design. It turned out well don't you think?
This turned out great! We all loved it and we could definitely taste the peanut butter in it even though it was subtle. Evy even ask me to make it again. If you are a fan of my banana cake recipe, give this a try too, providing of course you have no peanut allergy in your household.
- 1/2 cup sugar
- 1/4 cup canola oil (or vegetable oil)
- 1 large egg
- 1/4 cup milk (I used 1%)
- 2 bananas, smashed (I used frozen)2 heap Tbsp. creamy peanut butter (I used Jiff reduced fat)
- 1 cup all-purpose flour
- 1/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup semi-sweet chocolate chips, separate (or as needed)
Soft, moist and yummy!
1. Preheat the oven to 350'F. Spray a 8" square baking pan with baking spray with flour. Set aside.
2. In a big bowl, hand whisk together (A). Add in (B), whisk until well blended.
3. Take half of the chocolate chips and mix in with the batter. Decorate the other half on top of the batter.
4. Bake for 30 minutes or until a bamboo stick inserted in center comes out clean.
5. Cool on wire rack and store in air-tight container.