For the cake I used VM's go-to banana bread recipe (an oldie but goodie).
It took a lot of restraint not to add the requisite chocolate chips, but I was baking for a crowd of peanut butter/chocolate haters (Yes, really; they exist. It comes in handy when you don't want to share your peanut butter cups).
I hate to admit it, but the chocolate chips would have been out of place. The combination of the light, banana cake and the rich frosting was ideal; these definitely didn't need another element.
The rest of the jar is now hiding in the back of my pantry with the like-sized and equally dangerous Biscoff spread.
Epiphany: this combo would make a great cakewich too!
*If you're pressed for time, I'd also recommend preparing this as an iced loaf.
6 comments:
Your cupcakes rose so beautifully. Nicely done! (You don't have to share your peanut butter cups with me.)
Bean, they look beautiful! kudos.
Thank you, Andrea; it's really a great and easy, no-fail recipe: basically the only loaf I ever make that doesn't sink in the middle.
I never expected you would be anti-chocolate/peanut butter! The things you learn...;-)
BYOL- you just like them because they're relatively healthy (compared to my usual escapades, not yours).
"anti" is a strong word. Let's just say peanut butter isn't my favorite. I do like it in peanut sauce, however.
You put the PB to very good use.... I can't help wondering what it would be like with the chips!
There's still peanut butter left and no law that says I can't try ;-)
Post a Comment