There is a seemingly infinite variety to banana cake recipes and I rarely stick to the same one twice in a row.
This one is more of a dessert than a cake, and is stickily decadent and made more so by the addition of a generous splodge of clotted cream or better still, in my opinion, pistachio ice cream.
Pre heat the oven to 170ºC
Grease a 1lb loaf tin
120g soft butter
120g dark soft brown sugar
2 VERY ripe bananas
10g (1 dessertspoon) chocolate and hazelnut spread, you know the stuff I mean.
10g (1 dessertspoon) smooth peanut butter
140g wholemeal spelt flour.
Cream the butter, sugar, peanut butter and chocolate spread. Mash the bananas to a ouree and beat into the butter mix along with the eggs.
Beat thoroughly - I have to admit a food processor or hand mixer are the best tools for th ejob, unless you are doing some serious "arm work" in place of a trip to the gym.
Fold in the flour and transfer the mixture tot he loaf tin.
Place in the centre of the oven and bake for around 40 minutes. Cover the top with foil or baking parchment (a used butter wrapper is ideal) if the top starts to brown too much before the cake is cooked through.
Turn out, while still warm on to a cooling rack.
Serve at room temperature.
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