Another banana cake

There is a point at which the Netherton offspring will not touch a banana; they have to be at a certain "perfect" state before they will touch them, at which point they consume them like a plague of locusts sweeping through a cornfield.  But if my luck is running right, even they will be satiated before the last ones are eaten and I can hijack a couple for a cake.
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
2 eggs
140g wholemeal spelt flour.


Cream the butter, sugar, peanut butter and chocolate spread.  Mash the bananas to a puree 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 the job, unless you are doing some serious "arm work" in place of a trip to the gym.
Fold in the flour and transfer the mixture to the 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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