Peanut butter and I go way back, we share some memorable history together. The bananas give it the pb and banana sandwich in a cake. It'll be a new everyday favorite. Submitted by GP.
75g peanut butter
3 mid-sized mashed ripe bananas
1 tbsp sunflower oil
125 ml milk
1 tsp baking soda
3 tsp baking powder
confectioners' sugar for dusting
1.Whisk together in a large bowl the eggs, butter, peanut butter and sugar (all at room temperature), then fold in the squashed banana and a tablespoon of sunflower oil. Mix lightly.
2. In a separate bowl, combine milk and baking soda, in another, the flour with the baking powder.
3. Now add to the large bowl parts of the milk mixture alternating with parts of the flour mix, until everything is combined. This way you can quickly judge the consistency of the dough: add some more milk, if the batter is too firm, an extra tablespoon of flour, if too runny. Don't overdue the batter.
4. Pour the batter into a buttered and bread crumbs dusted or paper-lined muffin tins and bake at 180 degrees C (350 degrees F) in a preheated oven for 25-35 minutes, depending on the size of the cakes. Poke muffins with a wooden skewer to see if they are done - the skewer should come out quite dry and clean. Remove muffins from the oven and let them cool for 10 minutes, then carefully turn the muffins out of the tin.
5. Dust with confectioner's sugar, once completely cooled down.
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