… and suddenly the UK is gripped by freezing weather, snow and high winds… it’s quite incredible how it just suddenly happens. One minute we’re enjoying a mild winter where every single person I know has either suffered from or is about to suffer from a stinking cold because the weather has been too warm and there are just too many bugs in the air and the next minute, bam… that cold front slaps us across the face and in true British fashion we get snowed in with one inch of snow, the rail networks breakdown and the roads become impassable… it just wouldn’t be the same country without one of these weeks at some point between November and March. For me it means staying close to home with the heating on full whack and slowly eating my way through the house. All the obvious edibles go first and then whatever’s left gets made into cake…
salted caramel and peanut butter stuck on the bottom, almond and honey banana cake
you know when you sneak those teaspoons of peanut butter from the jar in your cupboard and the peanut butter gets stuck on the top of your mouth, well this cake is like that, but the peanut butter gets stuck on the bottom of the cake… it’s also one of those cakes that’s made from the stuff in your cupboard that’s probably well past its ‘best-before’ date but you just don’t want to throw it away. My weekends are usually back at the cottage but this weekend we’re down in London and I thought that the cupboards could do with a bit of a clear out… this is always a big mistake because there’s just so much stuff to get through and I always feel guilty by the amount of stuff that’s past its best. Although the half pot of Tesco Finest Salted Caramel Chocolate Spread and teeny slither of chunky peanut butter stuck to the bottom of an old jar did inspire me to bake, so it can’t be all bad…
200g self-raising flour
100g salted butter
80g dark brown sugar
100g caramel chocolate spread (could use nutella)
50g chunky peanut butter
50g almond slithers
2 tablespoons honey (i’m using some gorgeous Clarks Honey)
2 ripe bananas – mashed
3 large free range eggs
grease and line a large loaf tin – mine is a 2lb tin and pre-heat the oven to 170C
mix together 1 tablespoon honey, the chocolate spread and peanut butter and spread this into the bottom of your loaf tin – set aside
place the flour, sugar and butter into a large bowl and rub together with your finger-tips until it resembles breadcrumbs, stir in the almond slithers
in another bowl, beat the eggs, add the mashed banana and 1 tablespoon honey and beat together then pour onto the flour mix
stir the flour mix together with a rubber spatula until you have a thick batter and then pour into the loaf tin
bake for 40 minutes in the oven on 170C or until a skewer inserted comes out clean
set aside to cool in the tin for 10 mins then remove from the tin and place on a wire rack until completely cool – be careful here as it will be a little runny, so place a plate beneath the rack
the peanut butter and caramel stuck on the bottom adds just the right amount of nastiness to a very simple cake…
eat and of course, enjoy!
Statement of the obvious but my, what a gorgeous cake. It has everything I love – chocolate, peanut butter (way too guilty of sneaking spoonfuls from the jar, addiction going on here) and caramel. And I know how beautiful banana cakes are. Oh dear, I no longer want to prepare for this meeting with my potential PhD supervisor tomorrow.
Fab cake, Dom! I'd be happy with a slice right now. I had a boring toast with my coffee. Need to bake something later today. We've had snow yesterday, but it's almost all gone
mmm peanut butter crust! I love to use up all those left over bits and pieces and cake is, of course, the correct way to use them. Totally yummilicious looking 'dump' cake 😉
Staying close to home with the heating on sounds like a good plan, so does the bit with eating through the house. That cake sounds just up my alley.
You had me at salted caramel and peanut butter. I'll have to clear out my cupboards soon but I don't think I can come up with anything as gorgeous as this. Pass a slice please x
A perfect holiday breakfast, with all the right ingredients.
The cake sounds yummy…the topping is perfect!!
You are a real and true baker Dom. I would never have thought to add my leftover goodies in a jar to such a delicious looking cake. I love the bottom the best.
Looks amazing, those are perfect winter flavours
Heaven!! I love all of the ingredients in this, but sadly couldn't indulge – this month anyway!!
Wow – this is one beautiful loaf of deliciousness! I love everything about it. Sorry about the weather – it feels like winter will never leave us here in Virginia. Have a great week!
Inspired! Amazing what you've done with this lot of goodies. I wish I was that clever!!!! Sounds, looks (and I am more than sure) tastes delicious!
SO sorry I have been MIA on BK for a week – been travelling and STUCK in the bloody Eurostar and stranded on Lille for the night! NOW, I am wanting CAKE and lots of it after seeing this beauty! PASS it over Dom!
Delicious, love your gorgeous photographs x
Fabulous flavours here Dom and sticky is always good in a cake. The chocolate drizzle makes it look anything but a load of ingredients that are past their best.