Does the world need more dessert with peanut butter cups? Duh.
I’ve been on a banana kick this summer, and it’s probably just me making up for lost time. I barely posted any banana recipes in the first two years of the blog, so this summer it’s just bananas all the time. Plus, I don’t like to keep them on the counter in the summer. The bugs, they will come.
Plus, this feels like the right time to write about this cake. There’s a slice of it on my desk in my new office, and I’m looking out at the tree by my window and contemplating happy thoughts. Why not add a moist banana cake filled with both peanut butter cups and peanut butter chips to the mix? A gluten-free one, might I add?
I’ve never had a tree by a window where I work, and I’m finding it to be a very cheerful thing. There’s something about connecting to nature when you spend the day encased in cinder block that is very soothing.
The cinder block leads me to my big question here. You ready? Adhesive.
Yes, I said adhesive. I’ve been doing a lot of wall mounting as I set up this office, and things keep falling down. Seriously, one crash after another. I’ve been using adhesive mountings because I can’t make holes in the wall, but it’s not going well. You see, cinder block is very resistant to adhesive.
Any tips? And no, super glue is not one of them. I can’t do that. Or crazy glue. Or any glue at all. Can you help me before I lose my mind? If I hear one more thing come crashing to the floor, I might run for the hills.
A few months ago, I made this banana toffee snack cake, and people loooooved it. Seriously, I can never predict what people will go for. I make the most amazing thing and the pictures turn out great, and barely a reaction. But sometimes, a recipe just goes sailing through the interweb in the most gloriously unpredictable way.
This, then, is an experiment. I used the same cake base, but I changed up the mix-ins. To be honest, I love both versions. If they were my children, I’d love both equally. But as a peanut butter lover, I’d have to direct you toward this one. I mean, come on. It’s so happy.
Like my other banana recipes, this one is effortlessly gluten-free, thanks to oat flour. And it’s also super easy with no mixer or crazy bowl action needed. That means if I see a banana on the counter, it’s getting baked. This recipe is too simple not to go for it.
If you have any help to give me with adhesive matters, let me know. I need it. Pleeeeeeease!
Peanut Butter Cup Banana Cake
1/2 cup canola oil
3/4 cup firmly packed light brown sugar
1 cup Greek yogurt (I used the vanilla flavor)
2 ripe bananas, mashed
1 teaspoon vanilla
2 cups oat flour (you can use regular flour if gluten isn't an issue)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup peanut butter chips, divided
20 Reese's miniatures, chopped and divided
- Preheat the oven to 350. Line an 8-inch square pan with foil and coat with cooking spray. Set aside.
- In a large bowl, combine the oil and brown sugar, mixing until smooth and all the brown sugar lumps are gone. Add the eggs, yogurt, mashed bananas, and vanilla. Mix well.
- In a small bowl, combine the oat flour, baking soda, salt and cinnamon. Add the dry ingredients to the wet ingredients. Mix until well combined.
- Take half of the peanut butter cups and peanut butter chips and mix them into the batter.
- Pour the batter into the prepared pan. Sprinkle the remaining candy on top.
- Bake 30-35 minutes until the a toothpick inserted into the center of the cake comes out clean.
- Cool completely. Cut into squares. Store covered.