Today I’m going to be making you an apple peanut butter banana snacky.
- Peanut Butter
- Half Cup Of Solvent Butter
- Honey Crisp Apple
1I’ll have an apple and some peanut butter or a banana and some peanut butter so I started thinking could all these flavors
coexist together in a cake that’s actually a spin on banana bread. when I got my hands on a jar of this delicious cinnamon raisin swirl peanut butter like the name suggests it’s peanut butter all right but it’s world with cinnamon and raisins and it’s got a nice little crunch for whatever sugar. I’m sure regular creamy peanut butter would work well too all right enough about the peanut butter back to the cake folks to make this batter in a large mixing bowl add one half cup of well solvent butter three quarters of a cup of peanut butter gluten-free.
2We’ll also need three quarters of a cup of brown sugar and since my butter wasn’t quite soft enough I chopped it into smaller pieces to get it to room temperature more quickly. now in the meantime you’ll need two very large ripe bananas that you’ve matched with a fork or you could use three small ones then set them aside while you cream together the butter peanut butter and sugar mixture and once it looks homogeneous add three eggs toss in the mashed banana and mix until you’ve got all the wet ingredients nicely combined now take a large clean Honey Crisp Apple cut it into quarters then remove the core by cutting a thin slice from each section then slice each quarter in the six or seven thin wedges and set aside now add a cup in three quarters of gluten-free self-rising flour.
3You’re not on a gluten-free diet then mix until the wet and dry ingredients are well combined and you’ve got a thick batter now spoon the batter into a greased 9 by 5 inch loaf pan then smooth out the top with either an offset spatula or the back of a spoon now press the apple wedges into the batter so that they’re sticking out of the cake by at least a quarter to a half an inch then bake it in a preheated oven for 70 to 75 minutes or until toothpick inserted comes out clean and when it comes out of the oven let it rest in the pan for 10 minutes before turning it out onto a baking rack to cool completely and without doing anything else as a banana bread. if you want to turn it into a sweeter more desert-like snack geek will make the peanut butter glaze and to do that stir together three quarters of a cup of confectioner’s sugar with a half cup of peanut butter and again i use the cinnamon raisin swirl and you’ll see all the reasons on top of the finished cake .
4you could use regular peanut butter if you want now as these two ingredients start to get hard to stir together add tablespoon at a time of heavy cream or and so you have a thick but easily spreadable consistency and I used four or five tablespoons in total now spoon the glaze on top of the cake allowing it just to drip a little bit down the sides then refrigerate the cake for a few hours to let the glaze set and form a bit of a crust and this delicious snack cake is ready to eat and the apple banana and peanut butter flavors went together amazingly well and the next time. I make this beyond just putting the apples on top I’m actually going to peel and dice a second Apple and mix it right into the batter. so the bottom gets an even bigger head of that sweet apple deliciousness all I can say is what an absolutely brilliant twist on boring banana bread.