Moist and flavoursome banana and chocolate cake with a swirl of slightly salty and crispy peanut butter on the top. Perfect for morning coffee, afternoon tea or warm with ice cream for dessert.
Pre-heat the oven to 350F/180C and line your baking tin or dish with baking paper. (I used a medium-sized dish, about 12 inches by 8 inches.)
Mix together the butter & sugar with a handheld mixer or in a food processor until creamy. Add the eggs one by one with the mixer/motor still running until well combined.
Add the bananas & yoghurt and stir in well, then add the flour(s), walnuts/almonds, salt & baking powder and mix until combined. Don’t over-mix.
Stir in the chocolate chunks, then pour the batter into your baking dish.
Now for the fun part! ‘Melt’ your peanut butter by heating it in the microwave for ten seconds at a time (or in a bowl over some boiling water), then pour or spoon it over the top of your batter (in splodges, not evenly). Then take a knife and drag it pretty roughly through the batter in different directions so that the peanut butter and cake batter combine a little & form a swirly pattern.
Bake for about 55 minutes (check after about 35 minutes and every 5 to 10 minutes after that) or until a skewer or knife poked into the cake comes out with cooked crumbs on it.
Leave to cool, then cut into square pieces and serve. Alternatively, serve when still slightly warm, with vanilla ice cream.
Notes
Feel free to add some peanut butter chips or chopped Reese’s peanut butter cups into the batter as well. They aren’t so easy for me to get hold of, but if I can find some I will do that next time I make this.If it looks as if your cake is getting a little too dark on top at any stage then cover it loosely with aluminium foil. (Mine was fine, though!)