Banana cake with raspberry jam and peanuts

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 16

Nutritional value per serving:

Calories 316, total fat 16 G., saturated fats 6 G., proteins 7 G., carbohydrates 39 G., fiber 2 G., cholesterol 39 mg, sodium 170 mg, sugar 24 G.

If you think banana bread can't get any better, try this version with peanut butter and jam. The combination adds a wonderful salty-fruity flavor to the sweet bread, while the crunchy peanuts add a delightful texture.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110g unsalted butter at room temperature, plus extra for greasing the pan
1 and 1/4 cups premium flour
1 teaspoon of baking soda
0.5 tsp fine salt
3/4 cup peanut butter
0.5 tsp vanilla extract
2 large eggs at room temperature
1 cup of sugar
3 very ripe bananas, mashed with a fork (about 1 cup)
3/4 cup chopped peanuts
3/4 cup raspberry jam

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, vanilla extract, bananas, Peanut butter, raspberry jam, Peanut

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Lightly grease a 9 x 5 inch (22 x 12 cm) loaf pan. Sift flour, baking soda, and salt into a medium bowl. Add peanut butter and stir. Whisk eggs and vanilla in a liquid measuring cup. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or using a hand mixer, beat the butter and sugar until light and fluffy. Gradually pour in the egg mixture, continuing to beat until smooth. Stir in the bananas (the mixture will appear curdled, but don't worry). Then, using a spatula, fold in the flour mixture and knead until smooth. Add 1/2 cup of the peanuts.

Spoon two-thirds of the batter into the prepared pan. Spread 0.5 cups of raspberry jam over the batter, leaving a 1 cm border around the edges of the pan. Spread the remaining batter over the batter.
Bake until a toothpick inserted into the center comes out clean, about 55 minutes. Let the bread cool in the pan on a wire rack for 5 minutes, then remove the bread from the pan to the rack. When the bread has cooled slightly but is still warm, spread the remaining 1/4 cup raspberry jam over the top. Sprinkle with the remaining 1/4 cup chopped peanuts. Let cool completely before slicing.

Categories:

recipe / Mixer / Breakfast / Calorie content of prepared meals / Bakery / Desserts / Cupcakes, biscuits / Food Network - recipes

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