|Apple Banana Peanut Butter Snack Cake|
What do you do with your overripe bananas? I’m beginning to think I’ll never run out of ideas.
Today I stretched the boundaries a little with an Apple Peanut Butter Banana Snack Cake. Honestly I wasn’t sure it would be very good. Often as a snack I turn to apples and peanut butter. The banana-peanut butter flavor combo often makes its way into my recipes too.
But could all these flavors coexist together? Would this loaf cake, that’s actually a spin on banana bread, be delicious or disastrous?
In short the flavors complimented each other quite well with an end result that was delicious indeed.
Actually I was inspired by a jar of cinnamon raisin swirl peanut butter from Peanut Butter & Company. One spoon of that yummy peanut butter and I was thinking …
“THIS IS DESSERT”
The daydreaming ensued and the Apple Peanut Butter Banana Snack Cake was born.
Apple Banana Peanut Butter Snack Cake
Prep time: 15 min
Cook time: 70 – 75 min
- ¾ cup of peanut butter, at room temperature (192 grams)
- ½ cup butter, (softened)
- ¾ cup brown sugar
- 3 eggs
- 2 large overripe bananas, mashed (or 3 small you’ll need just over 1 cup)
- 1 ¾ cups gluten free self-rising flour (or gluten free Bisquick)
- 1 large apple sliced into 24-28 wedges
Ingredients for the Peanut Butter Glaze
- ½ cup peanut butter (128 grams)
- ¾ cup confectioner’s sugar
- ¼ cup heavy cream (or whole milk or half and half)
- Preheat the oven to 350°F (or 175 °C) and grease a 9x5 inch loaf pan.
- Slice a large honey crisp apple into quarters then remove the core by cutting a thin slice from each quarter. Slice each quarter into six or seven thin wedges and set aside.
- In a large bowl cream together the peanut butter, butter and brown sugar until well combined and fluffy.
- Add the eggs and mashed banana and beat until well combined then stir in the gluten free self-rising flour and mix until you have a very thick dense batter.
- Transfer the batter to the prepared loaf pan and smooth the top using the back of a spoon or spatula.
- Bake for 70-75 minutes (I baked mine for 75 minutes) or until a toothpick inserted comes out clean. Cool the cake for 10 minutes before removing it from the pan then cool completely on a wire rack.
- To make the glaze stir together the peanut butter and confectioner’s sugar until well combined then stir in about ¼ cup of whole milk or heavy cream adding 1 tablespoon at a time until you have thick consistency that’s thinned enough to be spooned over the cake.
- Cover the top of the cake with the peanut butter glaze, spreading with the back of a spoon allowing it to drip down the sides a little then refrigerate for a few hours to set the glaze and allow it to crust over then serve.
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