INGREDIENTS
120g unsalted butter
100g dark chocolate
3 medium bananas
160g light brown sugar
Pinch of salt
2 large eggs
150g self-raising flour plus 1 extra tbsp (for the bananas)
For the icing:
150g smooth peanut butter
225g cream cheese
1 tsp vanilla extract
300g icing sugar
A few drops of whole milk
Flake bars – optional for decoration
Preparation: 25 minutes
Cooking: 45-55 minutes
Serves: 6-8
METHOD
Preheat oven to 180°C.
Butter and dust with flour, a 20cm deep round or heart shaped tin.
Mash the bananas and coat with a tablespoon of flour.
Melt the butter in a pan then add the chocolate and take off the heat.
When both are melted, add the bananas and stir until incorporated.
Beat the eggs and add them with the sugar and salt. Mix.
Add the flour, a third at a time. Stop stirring as soon as the mixture comes together – do not overmix.
Pour into the cake tin and bake for 45 to 55 minutes depending on your oven. Cover it with foil after 25 minutes if necessary to stop it over browning.
Test your cake with a piece of uncooked spaghetti or skewer — when inserted into the middle of the cake it comes out clean.
Ice only when cold.
With a spoon, mix the peanut butter, cream cheese, vanilla and half of the icing sugar. Do this by hand or the cream cheese could split.
Once combined, add remaining icing sugar a third at a time, followed each time by a drop of milk.
Add more peanut butter to taste.
Mix until the icing sticks to the spoon but could be easily spread.
Spread it over the cake with a palette knife and decorate with crushed flake bars.
To get more recipes, click here to sign up for our free JC food newsletter.