INGREDIENTS
Flour - 3/4 cup
Cocoa Powder - 1/4 cup
Brown Sugar - 1 cup
Melted Butter - 1/2 cup
Peanut Butter - 3/4 cup
Vanilla Essence - 1 Tsp
Ripe Bananas - 2
METHOD
Preheat oven to 180*C for 15 minutes
Grease and line a cake tin with butter paper
Mash the ripe bananas with a fork
Add in the melted butter and vanilla essence
Whisk well until sugar dissolves
Add the sifted flour and cocoa powder
Gently fold in and pour into prepared tin
Place peanut butter at intervals on top
With a cocktail stick make swirl designs
Bake in the preheated oven for 25 minutes
Notes:
Timing might vary with different brands of ovens available in the market
You can use granulated white sugar also instead of brown sugar
Ripe Bananas - 2
METHOD
Preheat oven to 180*C for 15 minutes
Grease and line a cake tin with butter paper
Mash the ripe bananas with a fork
Add in the melted butter and vanilla essence
Whisk well until sugar dissolves
Add the sifted flour and cocoa powder
Gently fold in and pour into prepared tin
Place peanut butter at intervals on top
With a cocktail stick make swirl designs
Bake in the preheated oven for 25 minutes
Notes:
Timing might vary with different brands of ovens available in the market
You can use granulated white sugar also instead of brown sugar
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