Baking a Peanut Butter and Banana Loaf with Chocolate Chips

Welcome back to week two of my loaf cake journey.

 I have been excited to share this recipe with you all. My lovely housemate Lauren inspired me to create this combination. She is a peanut butter and banana fiend. Banana bread is a really simple classic. Which is vital for me, as I want to not only master the classic traditional loaves, but also make them a little bit more exciting. 

 Feast your eyes on my Banana Loaf, topped with Peanut butter frosting and chocolate chips. Banana and Peanut Butter Loaf Cake topped with Chocolate Chips.
Banana and Peanut Butter Loaf Cake topped with Chocolate Chips
This is actually, my very first baking invention. 


Peanut Butter and Banana Loaf


I am forever guilty for following a cookbook’s recipe to the finest detail, so this was quite a big leap. Baking always provides such a wonderful sense of achievement. But this small step towards adding to a already great recipe felt fantastic, especially as it really worked. For my banana loaf I followed a truly fantastic recipe, I highly recommend. I used The Hummingbird Cookbook. It was extremely simple, and I loved the addition of cinnamon and ginger powder to the bake.

 It was still a little bit haphazard without my electric whisk, but luckily you really don’t need it. You can just as easily hand whisk eggs and sugar then add the mashed banana. From then on all the dry ingredients are sieved into the wet, followed by the melted butter. It’s really that simple. Now for the tricky bit. Knowing when the banana bread is done. 


The recipe stated anywhere from 50 mins to an hour. I left mine in for 1 hour and 20 mins. Remember every oven can vary. But this time was luckily just right, as for once it wasn’t too gooey or too hard. It was just right. Cutting into my Peanut Butter and Banana Loaf
Cutting into my Peanut Butter and Banana Loaf
I wanted the topping to be a smoother version of a Hershey’s Reece’s Peanut Butter Cups centre. To create this, I added smooth peanut butter, icing sugar, milk and vanilla essence into a pan. I heated gently for 1 minute stirring continuously and spooned it onto my completely cool cake. Then came the fun part of adding the chocolate. On a last minute whim I placed the sliced banana on top too. Overall I was so pleased.


Cutting into my cake

 My housemates were all very eager to try it, and seemed to like it very much. Again this is just the ultimate satisfaction for me. I did personally have one criticism for next time, this would be to change the chocolate chips to a darker more quality chocolate shaving. I feel this would aesthetically look better, but also could work well by counteracting with the sweetness of the topping. If you fancy making a really classic cake with an complimentary topping, you have found it. I love discovering new flavours, but sometimes you cannot beat a classic. Next week’s bake is already planned and I am so excited to share with you, so stay tuned!

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