We’re in the midst of moving and as such, I’ve been cooking down the pantry in recent months. This past weekend I realized just how successful I had been when I faced empty shelves with just a few random cans and jars remaining. Never one to throw things out unnecessarily, I began to wonder what I could do with my last precious jar of peanut butter. As luck would have it my all time favorite food blogger had posted a peanut butter based recipe just the day before. The Yankee Kitchen Ninja, a.k.a. the Ninj had posted a recipe for a peanut butter and banana snack cake that sounded just my speed. I even had two very ripe bananas on hand. But because my pantry is bare and I am hesitant to go shopping, I altered the recipe to include items I had on hand. I think my results are pretty darn tasty. So if you love peanut butter, this is the cake for you!
PEANUT BUTTER & BANANA SNACK CAKE
2 cups all-purpose flour
1/4 cup white sugar
1/4 cup dark brown sugar
1 tablespoon baking powder
1 teaspoon salt
2 ripe bananas, mashed
2 tablespoons melted butter
1/2 cup low-fat milk
1/2 cup vanilla yogurt
1 teaspoon vanilla
2/3 cup creamy natural peanut butter
- Preheat the oven to 375. Lightly coat an 8″ x 8″ square baking pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, white sugar, brown sugar, baking powder, and salt.
- In another large bowl, slightly beat the eggs then add the banana, butter, milk, yogurt, and vanilla. Stir well to combine.
- Add the dry mixture to the wet mixture and stir until combined.
- Fold in the peanut butter.
- Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool for a few minutes in the pan then carefully turn the cake out onto a wire rack and cool completely.