So when I found out it was National Peanut Butter Lovers Day, I just had to share some more of my baking. However, I just could not choose which one to share with you guys. The first one is a Peanut Butter Crispy Traybake, I first made this a couple of years ago whilst I was experimental baking. The consistency of the butter adds a creaminess to the traybake and the sweetness of the crispy cereal balances out the slightly bitter peanut aftertaste. The second recipe I was undecided about is one my Grandma has passed down to me. It is a banana cake recipe (you may have had your fill of these) that I spiced up with some peanut butter. Since I could not decide, I shall share both with you and perhaps you can tell me which one is better.
Peanut Butter Crispy Traybake
- 120g of Rice Krispies
- 3 large tablespoons of smooth peanut butter
- 100g of any chocolate
1.Prepare the tin you are going to put the traybake in.
2.Then measure out 120g of Rice Krispies and pour them into a mixing bowl.
3.In a different bowl, measure out 3 tablespoons of peanut butter and heat it in the microwave for around one minute.
4.Once the peanut butter is melted, pour it into the same bowl as the Rice Krispies and mix the two ingredients together until all the cereal is covered.
5.Pour the mixture into your tin and leave to set in the fridge. I left my traybake in the fridge for around 3 hours.
4.Take out of the fridge and leave it on the side whilst you melt the 100g of chocolate. You can either do it by the Bain Marie method or just by sticking it in the microwave.
5.Instead of using a piping bag, I simply used a teaspoon and held it above the traybake so that when the chocolate hit the Rice Krispies it would be nice and thin. In a zig zag motion, move the spoon up and down from one corner to the other.
6.Once decorated with chocolate, put it back in the fridge so the chocolate can set.
7.When the chocolate has set, you can take it out of the tin and cut into share sized pieces.
Peanut Butter Banana Cake
- 115g of Butter
- 115g of Caster Sugar
- 1 egg
- 3 bananas
- 1/2 teaspoon of salt
- 2 tablespoon of milk
- 1 teaspoon of bicarbonate soda
- 227g of self-raising flour
- 100g of chocolate chips
- Smooth peanut butter
- 300g of icing sugar
- 150g of butter
- Reese’s Peanut Butter Cups Minis
1.Turn the oven on to around 180C and line a tin with greaseproof paper.
2.Cream the 115g of caster sugar and 115g of butter until it is smooth and fluffy.
3.Beat the egg in a separate bowl and pour into the creamed mixture; mix it together.
4.Then mash the 3 bananas and add that to the mixture along with the 1/2 teaspoon of salt and 100g of chocolate chips.
5.Dissolve the teaspoon of bicarbonate soda in the 2 tablespoons of milk and then pour into your mixture.
6.Seive the 227g of flour into the mixture and fold in gently until it is thick.
7.Then pour into the lined tin and bake for 20-25 minutes.
8.Once the cake is out the oven and cooling, beat the 300g of icing sugar and 150g of butter until it makes a frosting. Then mix in the smooth peanut butter. I have left a measurement out for this as it depends how peanut-ty you want your frosting, I used 3 tablespoons.
9.When the cake has cooled, cut it in half horizontally through the middle. Then spread the peanut butter icing onto the middle of the bottom slice. Once you have done that, put the top slice on the bottom one.
10.Then using the rest of the buttercream, smother it on top of the cake in any way you want.
11.Then cut it into square pieces and stick a Reese’s Butter Cup on top.