You can’t go wrong with banana and peanut butter, and as there are lots of families at home at the moment, I thought I’d post a recipe which delivers on that flavour combination but is super simple to make and portion. I’ve added brown butter to the batter but you could just melt it normally, and feel free to substitute the spelt flour with plain (although spelt is actually all I could find in my local supermarket and works well in this recipe).
Ingredients (makes 10-12 good sized cake bars in a 7×10 inch tin)
4 medium sized bananas (or 3 large), very ripe and roughly mashed up
75g Greek yoghurt, full fat
130g light brown soft sugar
225g spelt flour
1tsp ground cinnamon
1/2tsp ground mixed spice
1 1/2tsp baking powder
115g smooth peanut butter
115g softened butter
200g icing sugar
Handful of salted peanuts, roughly chopped
Extra cinnamon, for sprinkling
Preheat the oven to 170c. Grease and line a 7×10 inch high sided baking tin.
Place the butter in a saucepan and gently melt, then turn up the heat and let it brown until it foams and smells nutty. Set aside to cool a little.
In a large bowl, mix together the eggs, mashed banana, yoghurt and sugar. Once the butter is lukewarm stir that in too. Briefly whisk the spelt flour, baking powder, spices and salt together in a separate bowl then add to the wet ingredients. Stir until just combined then pour the batter into the prepared tin.
Bake the cake for 25-35 minutes or until a skewer comes out clean when inserted. Leave to cool completely in the tin.
While the cake is cooling, make the peanut buttercream. To do this place the butter and peanut butter in a large bowl (or bowl of a stand mixer with paddle attachment) and mix with electric beaters (or the paddle attachment) until well combined and slightly whipped. Add the icing sugar and salt and briefly stir with a wooden spoon (to prevent a cloud of icing sugar), then return to beating on a high speed until you have a light and fluffy consistency.
To assemble, take the cooled cake out of the tin and roughly ripple the buttercream all over the top. Sprinkle with chopped peanuts and a little cinnamon. Slice up and serve.
These Snickers cookies sandwiched together with peanut buttercream and caramel sauce are the ultimate indulgence- you must try them!
For the cookies:
225g soft butter
125g caster sugar
175g dark brown soft sugar
1tsp bicarbonate of soda
300g plain flour
4 chopped Snickers bars
100g dark chocolate chips
For the caramel filling: 40g butter, 40g dark brown sugar, 40g golden syrup, 50ml double cream
For the peanut butter filling: 300g icing sugar, 50g butter, 50g peanut butter, few drops of milk
Preheat the oven to 180c and line 2 large baking trays with greaseproof paper.
Cream together the butter, brown sugar and caster sugar with an electric whisk or stand mixer until light and fluffy. Add the eggs and some of the flour then whisk again to incorporate them into the mix. Add the remaining flour and bicarbonate of soda. Mix again.
Add the chopped snickers bars and chocolate chips then fold in with a wooden spoon.
Roll the cookie dough into small even balls (slightly smaller than a ping pong ball) and line onto the baking trays (allowing space for spreading).
Bake for 10-12 minutes. Once cooked allow to cool on the trays while you make the fillings.
For the caramel, melt together the butter, sugar and syrup. Once melted, bring to the boil then add the cream off the heat. Stir and allow to cool and thicken.
To make the peanut butter buttercream, whisk the butter until light and fluffy. Add the peanut butter and briefly whisk together, then add the icing sugar gradually, whisking constantly until you have a light buttercream. Add some milk if the frosting is too stiff to achieve the desired pipe-able consistency.
Now it’s time to assemble your cookie sandwiches! Just take a cookie, pipe a ring of peanut buttercream around the edge, fill it with caramel and pair up with another cookie to form a sandwich.