I will literally try and put peanut butter into everything I bake. I love it's salty savoury crunch and the way it sticks to the roof of your mouth when you eat it. Peanut butter and banana is one of my all time favourite combos and I have always wondered if it might work in a cake form (after making this I can tell you that it does). Best served warm with a slathering of butter.
For the cake:
4 ripe bananas
2 tablespoons crunchy peanut butter
180g self raising flour
200g caster sugar
1 large egg
75g butter, softened
Grease and line a 1lb loaf tin.
Cut one of the bananas in half lengthways and put one half to one side (for decoration).
Place the rest on the bananas into a large bowl and mash them.
Add the sugar, peanut butter, butter and egg and mix together.
Finally fold in the flour and place the mixture into the prepared tin.
Place the half banana on top of the mixture (cut side up) and press down a little.
Bake at 180 degrees for about an hour, or until it is dark on top and a knife comes out clean when inserted into the centre.
Cool a little in the tin before serving.