This is the fourth blog I’ve written on using up overly ripe bananas. You’d think by now I would have figured out a way to buy only the bananas I will eat before they’re too ripe. But, I haven’t. So, I continue to research new recipes that use soft bananas.
This cake was a real winner at my house. It disappeared quickly and it is easily modified. Plus, the combination of bananas and peanut butter is so yummy!
Peanut Butter – Banana Cake
- 1 ½ cups flour
- 1 cup rolled oats
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup softened butter
- ½ cup sugar
- ½ cup brown sugar
- 1 large egg
- ½ teaspoon vanilla
- 2 ripe bananas
- 1/2 cup peanut butter
Add-In Ideas: peanuts, chocolate chips, M&M’s.
Preheat oven to 350 degrees. Grease an 8 or 9 inch square pan. In a medium bowl, whisk the flour, oats, baking powder and salt together and set aside. In your mixer, beat the butter and both sugars together until light and fluffy. Add the egg, vanilla, bananas and peanut butter and mix until combined. Stir in dry ingredients just until mixed. Stir in your add-ins (or sprinkle them on the top). Spread the batter in your prepared pan and bake 40-45 minutes or until the edges are brown and a toothpick inserted in the center comes out clean.
Can you guess which side of the cake is mine and which is my husband’s?
However you choose to personalize yours, I think you will love this cake. Happy baking!
Healthy Banana Applesauce Cocoa Cake {Dairy free, Egg free, Oil free}
Read more of Ann’s contributions to AllMomDoes here.
