Peanut butter banana cake from Snacking Cakes: Simple Treats for Anytime Cravings (page 86) by Yossy Arefi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cocoa glaze

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Dannausc on August 18, 2021

    It was easy to make and turned out fine. However, it was just okay/not great. I don’t think I’d make it again.

  • anya_sf on March 11, 2021

    I used Skippy natural peanut butter (not truly natural) and white whole wheat flour. Baked in a 9"x5" loaf pan, it took the full amount of time to bake and even then I wasn't certain it was done in the center (it was). The loaf was squat, dense, and almost too moist - just this side of gummy. It was surprisingly sweet as well. Maybe due to the peanut butter I used? Still, it tasted pretty good, and I might try this again with some changes: more flour (would stick with white whole wheat), yogurt instead of milk, a little ground flaxseed, 8.5"x4.5" loaf pan, lower temp/longer time, and also true natural pb if I had it.

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