Nutterly peanut Butterly!

This is a super quick and easy recipe - one of those cakes you usually have the ingredients for lying around, requires no machinery or process and can therefore be whipped up to satisfy a cake craving. It's a 'I need cake immediately and there's no cake in the house' kind of cake - a good category of recipe in my opinion!

I've also been eating a lot of brownies the last few days so I wanted a non-chocolatey bake, and I had some bananas that were on the turn, and definitely too ripe for me to eat as they were! So I took inspiration from one of my favourite ways to eat peanut butter - with ripe banana in a sandwich made from soft, fresh, slightly trashy brown bread. Yes, this was also something I used to eat as a kid... and I set out making a cake that reminded me of it. 

Bananas and peanut butter also make great natural sweeteners so in this case I reduced the proportion of sugar by nearly half - which also helps to achieve a breakfasty, bread-like character to the cake - it's not too sweet and really packed with banana flavour.

You'll have it ready for baking in the time it takes your oven to preheat (or less!) - I would definitely recommend using a large loaf tin unlike the square one pictured here... I just didn't have one to hand! Would also make good muffins for breakfast (or anytime, let's be honest).


Recipe (Makes a large loaf or 20cm square cake)


50g buttermilk

4-5 mashed, ripe bananas (350-400g mashed weight)

150g spelt flour

100g wholemeal wheat flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp ground cinnamon

Pinch of salt

3 eggs

100g sunflower or rapeseed oil

100g peanut butter + 2 tbsp for the topping - I used a chunky 100% peanuts with nothing added version

100g light muscovado sugar

50g golden caster sugar

2 tbsp demerara sugar


Preheat your oven to 170C, grease / line a large loaf tin

1. Mash the bananas (uneven is good so you have a few chunkier bits) and mix in the buttermilk. Set aside.

2. Sieve the flours, baking powder, salt, cinnamon and bicarb into a bowl. In a separate large bowl, measure out the oil, peanut butter and sugars. Add the eggs and whisk to combine. Briefly mix in the banana mixture. Add the flour and mix just enough to combine the ingredients.

3. Pour the mixture into the prepared tin. In a small bowl mix the extra 2 tbsp of peanut butter with the demerara sugar, to form a paste. Crumble this mix over the top of the cake. 

4. Bake the cake for 40-45 minutes until it's risen, browned and pulling away from the sides of the in. If you insert a skewer it will come out mostly clean (no wet cake mix, perhaps a bit of banana).

5. Once cooked place the tin on a rack for 10-15 minutes before turning the cake out to cool completely.