BUDGET FRIENDLY BANANA, CHOCOLATE & PEANUT BUTTER CAKES: leftovers, healthier, high fibre & protein

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A tasty multi-flavoured treat to ease the return to 'normal' life...

An elegantly flavoured recipe provides budget-friendly treats for now and later

This getting-back-to-normal-life treat is a September indulgence; it's not low-carb or very high-protein.  It does, however, have high fibre in the shape of wholemeal flour and added protein in the form of peanut butter.  Overripe bananas (mine were a gift) adds good carbs and prevents food waste; they also ensure sugar levels are not outrageous.

The recipe is not only utterly delicious with layers of elegant flavours; it's also  frugal, providing a dozen cupcakes for now and a small loaf cake for the freezer.

Cost: £3.50'ish depending on the fruit bowl(Aug 23 )

Makes: 1x1 pound loaf cake plus 12 cupcakes (or up to 20 cupcakes)

Ingred:

about 400-500gm/14-16'ish oz unpeeled ripe bananas (min 4) 

enough peanut butter (crunchy or smooth) to make min 400gm banana/peabut butter mix

3 med room-temperatureoeggs, beaten
1 tsp vanilla
110gm/3.8oz sugar (white & brown is good)
175ml sunflower or light veg oil

205gm/7.3oz plain flour sifted (replace 1/3 flour with wholemeal for added fibre, if you like)

50gm/1.7oz cocoa (67 used M&S)   
2 tsp baking powder
1/4 tsp salt

Topping: ((opt))

    30gm/1oz dark chocolate
    20gm/0.75oz peanut butter

   if not using crunchy peanut butter, a few tablespoons coarsely chopped salted peanuts  

   
Method:
Equipment: 12-15 cupcake moulds + 1x 1 pound (small) loaf pan

1. Line base of small loaf pan with greaseproof paper; place paper liners in cupcake tin 
2. Preheat oven to 180c/350f 
3. Peel bananas; remove any rotten bits; in a good-sized bowl, mash thoroughly; add enough peanut butter to make a min 400gm; blendroom t 
4. Add eggs, vanilla, sugar & oil; whisk with electric beaters until thoroughly blended 
5. Sift in flour, cocoa, baking powder & salt; blend
6. Fill muffin tins 2/3 full; pour remaining batter into loaf tin
7. Bake in centre of oven; cupcakes 15-20 mins; loaf cake 25'ish mins  (a cocktail stick inserted into the middle will come out clean)
8. Cool; drizzle on chocolate icing 

Chocolate Icing (opt)

1. Melt chocolate in small heatproof bowl over but not touching simmering water
2. Take off heat; stir in peanut butter until blended
3. Either dribble icing over cakes OR dip tops in it to coat 
4. Cool on a baking rack; if you like, sprinkle with extra nuts

Comments:

'The builders were here today; I really needed a treat.  The cupcakes were so good I ate 2 for my supper.'  Asian retiree

'Very tasty but a tiny bit dry - that is me being a bit picky.' Handyman

Tips:

• Freeze the loaf when completely cool on the day of baking and, when defrosted overnight, will taste as if just-baked
• Replace chocolate topping with a spinkle of icing sugar or vanilla buttercream
• Reuseable silicone cupcake liners from Amazon

Please leave a Comment in the box below

This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission