In 2012, this recipe won Suzie first prize in a cake recipe competition on ITV’s The Lorraine Show.

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.

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