Banana & Peanut Butter Cake

Makes 15 cupcakes. Follow instructions as normal but only bake for 25-30 minutes. To make vegan, substitute eggs for Oggs, butter for vegan spreadable, and soft cheese for a vegan alternative.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C. Grease and line a 900g loaf tin. (Skip if making cupcakes.)

Step 2

Cream the butter and sugar together until fluffy.

Step 3

Beat in the peanut butter, then the eggs and bananas.

Step 4

Fold in the flour, baking powder and a pinch of salt.

Step 5

Bake for 50-60 minutes in the tin, (or 25-30 minutes in cupcake cases) until risen, golden, and a skewer put into the centre comes out clean. Cool completely in the tin.

Step 6

For the topping, beat the butter until creamy, then beat in the sugar in 2 lots, until crumbly. Beat in the peanut butter, then the cheese and a pinch of salt to make a smooth, spreadable icing (do not overbeat). Ice the cake then sprinkle with the peanuts.