Recently in the midst of an unstoppable sugar craving, I gathered some store cupboard ingredients, threw them together and came up with something so addictive it was consumed rather too quickly. It’s hardly surprising that this bake is so tempting though; you can’t really go wrong with a banana and peanut butter sponge studded with chocolate and topped with a salted syrupy brown sugar mix.
I think this cake is really well suited to the season! Served warm with ice cream it makes for a perfect winter warmer on these cold evenings!
Method for the topping:
- Preheat the oven to 150c (fan) and grease a 22cm square tin. Place a square of greaseproof paper in the bottom of the tin.
- Gently melt the butter and brown sugar in a saucepan until syrupy. Sprinkle in the salt then pour into the square tin and swirl around until it is evenly coated. Slice the bananas in half and place face down in the tin on top of the syrup.
Method for the batter:
- Take a large mixing bowl and whisk together the butter, peanut butter, bananas, sugar and yoghurt until smooth.
- Add the eggs one at a time and whisk well into the mix (add a little of the flour if the mixture curdles).
- Sift the flour, baking powder,bicarbonate of soda and mixed spice into the bowl. Whisk thoroughly until all the ingredients are fully incorporated. Then stir through the chocolate chips.
- Pour the cake batter over the brown sugar syrup and bananas in the prepared square tin and level out. Place on the middle shelf of the oven and bake for 50 minutes – 1 hour (or until golden brown & a skewer comes out with only moist crumbs attached).
- Once cooked, cool in the tin for a few minutes, then loosen the edges with a sharp knife and invert carefully onto a wire rack. You should be left with the syrupy-banana bottom as the top of your cake.
- Serve warm with ice cream or leave to cool and pair with creme fraiche.
By Tassy Goodall.
For more of Tassy’s delicious bakes and recipes visit: www.tassybakes.com