For the sheet cake
- 1 1/2 sticks of butter
- 1 cup sugar
- 1/2 cup brown sugar
- 3 eggs
- 1 cup mashed ripe banana 2-3 bananas, depending on size
- 1 1/2 teaspoons vanilla essence
- 1 1/2 tablespoons buttermilk or sour milk (see note below)
- 2 1/2 cups plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
For the peanut butter fudge topping
- 3/4 stick of butter
- 4 tablespoons milk
- 1/3 cup peanut butter
- 2 teaspoons vanilla essence
- 2 1/2 cups powdered / icing sugar powdered / icing sugar
- 6 peanut butter cups chopped into pieces (optional)
- Lightly butter a 9 x 13 inch cake pan / baking dish and preheat the oven to 175C / 350F (170C / 340F fan oven).
- In a food mixer or food processor (or in a bowl with a hand-held electric whisk), soften the butter (about a minute), then add the sugars and cream together until light and fluffy (about 2 minutes).
- With the motor / whisk running, add the eggs one by one until combined, then whisk in the mashed banana, vanilla, and milk.
- In a separate bowl, sift the flour together with the baking powder, baking soda, salt, and cinnamon.
- Slowly add the flour mixture to the wet ingredients (pour wet mixture into a bowl if you’ve used a food processor), mixing until just combined.
- Pour the batter into the cake pan / baking dish and bake for 30 minutes or until a skewer inserted into the centre of the cake comes out pretty clean. Leave to cool in the pan.
- Meanwhile, make the frosting. Combine the butter, milk, peanut butter and vanilla in a saucepan and heat and stir until melted together.
- Slowly add the powdered / icing sugar until you have a smooth and thick frosting. Pour over the cake and spread evenly.
- Sprinkle over the chopped peanut butter cups (if using). Pop the whole pan in the fridge or freezer for a short while to set the frosting a bit, then slice and serve.
If you don’t have any buttermilk and don’t want to buy any just for this recipe, simply add about ¾ tablespoon vinegar or lemon juice to ordinary milk and let stand for 5 minutes (I always do it this way, as buttermilk isn’t a standard ingredient here in the UK).Don’t overmix after you add the dry ingredients to the wet. Just mix the flour in until just combined. A bit lumpy is fine!Begin checking the cake after 25 minutes as cooking time will vary a little depending on your oven.Feel free to use Reese’s Pieces or Peanut Butter M&Ms instead of Peanut Butter Cups for decoration – or just skip this final step altogether!
Calories: 251kcal | Carbohydrates: 48g | Protein: 4g | Fat: 4g | Saturated Fat: 1g| Cholesterol: 25mg | Sodium: 138mg | Potassium: 142mg | Fiber: 1g | Sugar: 34g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1.1mg
” Please note that some meals are better to be prepared every once in a while because of some ingredients like meat, cheese, lot of sugar, fats..etc.
Having meals with these ingredients all the time may damage your health. ”
Source : www.scrummylane.com