Peanut Butter, Chocolate Chip and Banana 'Brake'

Monday, 7 April 2014

Some people call this bread, some people call it cake.

I take the best of everything, and call it 'Brake'. Brake for Brekkie. Try saying that fast ten times while waiting for the brake to bake and cool while the whole house smells of bananas and chocolates.

Then there's that peanut butter mixed in. Just when you thought banana and chocolate is a marriage made in heaven, the third wheel comes in and gives it that extra kick.

That diet can wait. Every bite will be worth it, I promise.

The Best-est Banana Bread Cake EVER!

(since Peanut Butter, Chocolate Chip and Banana Bread-cake is too much of a mouthful)
Adapted from: Emily Wyckoff @ Rachael

Prep Time: 15 min
Bake Time: app 65 min
Yields: 9 x 5 inch loaf pan

Dry Ingredients

1 1/2 cups flour
1/4 cup caster sugar
1/4 cup dark brown sugar
1 tsp salt
1 tsp baking soda

Wet Ingredients

4 bananas, 3 mashed and 1 thinly sliced
1/2 cup vegetable oil
2 eggs
1/4 cup milk
1 teaspoon vanilla extract
1 cup crunchy or creamy peanut butter

2/3 cup white chocolate chips (you can also use dark chocolate chips)


1. Preheat oven to 180 deg C | 350 deg F. 

2. Combine all dry ingredients in a large bowl and mix well. I always use a balloon whisk for this because it make it so much easier, and you won't have flour flying all over the counter!

3. In a medium bowl, mix all the wet ingredients until well incorporated. There is no need to use a mixer. Add in the chocolate chips.

4. Add the wet ingredients to the dry ingredients and fold in, using a spatula. Do not over mix. Over mixing will cause most cakes to retain a tough texture.

5. Pour batter into a lined loaf pan (or its equivalent) and bake for 60 - 65 minutes, or until a skewer inserted comes out clean. Check the top at the 40 min mark. If it seems to be browning too quickly, tent with foil. 

6. Cool in pan for 15 minutes, and turn out cake onto a cooling rack to cool completely.

Sometimes decadence has a name.

1 comment :

  1. For Step 4, need to fold till all the dry ingredients are well incorporated into the wet ingredient mixture, or it's ok to still be able to see small clumps of the dry ingredient in the wet ingredient?



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