Sunday, October 5, 2014

Apple Banana Peanut Butter Snack Cake

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
Servings: 8-10

Ingredients
  • 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)


Video Tutorial


Instructions
  1. Preheat the oven to 350°F (or 175 °C) and grease a 9x5 inch loaf pan. 
  2. 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.
  3. In a large bowl cream together the peanut butter, butter and brown sugar until well combined and fluffy. 
  4. 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.
  5. Transfer the batter to the prepared loaf pan and smooth the top using the back of a spoon or spatula.
  6. 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. 
  7. 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.
  8. 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.   

1 comment:

  1. Hi Anne,
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