150g unsalted butter, softened, plus extra for greasing
150g light brown soft sugar
75g smooth peanut butter
2 large eggs, beaten
3 large bananas, mashed
300g self-raising flour
1 tsp baking powder
35g unsalted butter, softened
115g golden icing sugar, sifted
60g smooth peanut butter
60g soft cheese
25g large roasted and salted peanuts, roughly chopped
1. Preheat the oven to 180°C, gas mark 4; grease and line a 900g (2lb) loaf tin. Cream the butter and sugar with electric beaters until fluffy; beat in the peanut butter, then the eggs and bananas. Fold in the flour, baking powder and a pinch of salt. Bake for 50-60 minutes in the tin, until risen, golden, and a skewer put into the centre comes out clean; cool completely in the tin.
2. For the topping, beat the butter until creamy, then beat in the sugar in 2 lots, until crumbly. Beat in the peanut butter, then the cheese and a pinch of salt to make a smooth, spreadable icing (do not overbeat). Ice the cake then sprinkle with the peanuts.
This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue
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