INGREDIENTS 180 g / 1½ cups all purpose wheat flour or tested GF flour mix (I use this one)1½ tsp baking powder¾ tsp baking soda1½ tsp cinnamon¼ tsp fine sea salt WET INGREDIENTS185 g / ¾ cup peanut butter (I used 100% peanuts one)120 ml / ½ cup maple syrup or agave nectar or brown rice syrup450 g / 2 cups mashed up overripe bananas (approx. 700 g in skins – depends on size)2 tsp lemon, lime juice or neutral vinegarDRY INGREDIENTS
METHOD Warm up the oven to 175° C / 350° F and line a 900 g / 2 lb cake tin with baking paper. Move the oven rack a notch down from the middle position.Loosen up peanut butter by gradually mixing it with maple syrup and 30 ml / 2 tbsp of water, using a fork.Add well mashed up bananas and lemon juice (or alternative) until the mixture looks uniform.Place a sieve over the wet ingredients and sift in the dry ingredients, folding them in gently just until there are no flour pockets left.Transfer the batter into the prepared baking tin. Top the cake with more peanut butter if you wish (or a banana sliced in half lengthwise like here).Bake for about 45-50 minutes, or until a toothpick comes out fairy clean. Remove from the oven and brush with with a little maple syrup while the cake is still hot to give the top a nice shine.Let the cake cool down completely before slicing. Optionally, if you want to decorate the cake like I did, once cooled down, top it with thick vegan coconut yoghurt, caramelised bananas and peanut caramel from this recipe. Use a serrated knife to slice if you have one – I find that it produces neater looking slices.
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