Ingredients
Scale
- 1/2 cup Unsalted Butter (softened)
- 1 cup Soft Brown sugar
- 2 Large Free Range Eggs
- 2 cups Self Raising Flour
- 3 Bananas (mashed with a fork)
- 4tbsp Crunchy Peanut Butter
- 3 tbsp Cocoa Powder
- Splash of Milk
Instructions
- Oven to 175C, Line a 9×5″ loaf tin and put to one side. In a bowl, beat the sugar and butter until light and fluffy.
- Beat in the eggs, one at a time. It’s gonna look gross, but promise it will come together! Mash the banana’s on a plate with a fork – keep some clumps to add texture to the loaf. Fold into the egg/butter mixture, slowly mix in the flour and it will come together to more of a batter.
- Mix in the peanut butter, I used up a jar I had been working on if you don’t fancy too much then don’t add all of it – simples.
- Spoon most of the mixture into the loaf tin, leaving roughly a third in the bowl. Add the cocoa powder to the remaining third in the bowl and mix well, if the mixture looks a little dry, add a splash of milk to loosen the mixture slightly. Spoon on to of the mixture in the tin, you can swirl the mixtures at this stage to marble the cake, I fancied just doing mine fairly straightforward.
- Bake in the oven for 45 mins to 1 hr, it will be a moist loaf but you want a skewer to come out clean and not a raw mixture. This loaf will look a bit rough around the edges – but tastes damn fine. Cool in the tin slightly before slicing into thick wedges could even serve with vanilla ice cream.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Chocolate, Cakes
- Method: Baking
- Cuisine: American