Banana Cake and Chunky Peanut Butter Cookies

Saturday, 28 January 2012

I shouldn't have used peanut butter cake pop chocolate in my cookies. Big mistake. Another Primrose adaptation!
The Recipes 
Cookies
1 egg 
120g light brown sugar 
1 tsp vanilla extract 
170g caster sugar 
220g peanut butter 
125g unsalted butter 
Half teaspoon baking powder
Quarter teaspoon bicarbonate of soda 
Pinch of salt 
Some peanut butter chocolate buttons (if you dare)
Cake 
400g plain flour 
2 tsp bicarbinate soda
280g unsalted butter 
200ml sour cream
1 vanilla pod 
Zest of 2 lemons 
350g caster sugar 
4 eggs 
500g banana 
Icing
1 batch of Betty Crockers 

The Methods
Cookies 
  • Preheat oven to 180 degrees and flour baking trays 
  • Sift the dry ingredients together in a bowl 
  • In another bowl, mix the butter (must be at room temp), peanut butter and both sugars until smooth and creamy
  • Gradually add the egg and vanilla and beat again
  • Incorporate both wet and dry ingredients until you have a stiff dough
  • Add the peanut chips if you have them!
  • Spoon the dough onto the baking trays and make sure they're well spaced out 
  • Bake for 10 minutes. 
Cake 
  • Preheat oven to 180 degrees and flour loose bottomed baking tin
  • Sift dry ingredients together in a bowl, then add the butter and beat with a whisk until creamy. 
  • In another bowl mix the sour cream, vanilla pod and zest and combine. 
  • Beat the sour cream mixture into the dry ingredients. 
  • Slowly add all of the sugar to the mixture.
  • Slowly add the eggs into the mixture.
  • Mash all of the bananas and gently combine into the mixture. 
  • Put all of the mixture into your cake tin then tap on the work top to remove any air bubbles. 
  • Bake for 2 hours (maybe longer depending on your oven). 
  • Once cooled, slather the icing on top and EAT. 

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