Chocolate peanut butter banana streusel cake 2.0

by - Sunday, August 02, 2020

Chocolate peanut butter banana crumble cake.

This is the version 2.0 of the chocolate peanut butter banana crumble cake. The new and improved version if you will.

Super moist and delicious. Perfectly chocolatey and just extra delicious with the crumble topping.
Also this time I added a homemade peanut butter which is amazing! Beats any other peanut butter that you can buy in the store in my opinion. Added bonus: It`s super easy to make.

I made the cake in 2 versions; big and small. It’s great either way. Either you eat it by slice or as a small loaf. The bonus of the small cakes is that you get more of the crumble and peanut butter ;)
(The mini loaf cakes are also very convenient for freezing)

You can also make the cakes in mini versions as small loaf cakes.



200g butter
200g sugar
300g flour
1g salt
1 tsp vanilla paste

Mix all the ingredients in a bowl (I use the paddle attachment) until you achieve a crumble like texture and the ingredients are well incorporated.
Make sure to keep and eye on it and don’t over mix it otherwise you’ll have one dough instead of a crumbly texture.

(Leftovers can be frozen)

Chocolate peanut butter banana cake:

80g water
110g butter
115g dark chocolate ( for example Maracaibo 65%  or Cailler Dark chocolate 64%)
130g flour
9g baking powder
40g cocoa powder (Cailler)
5g salt
220g sugar
100g eggs (about 2 pieces)
50g sunflower oil
50ml milk
100g ripe bananas (smashed)
40g peanut butter (homemade or bought)

2 ripe bananas sliced for the topping

Mix the water, butter and dark chocolate in a bowl and melt over a Bain Marie. ( I melt it in my KitchenAid bowl)
Mix the flour, salt, baking powder and the cocoa powder. Set aside
Mix the wet ingredients: milk and oil and mix slightly.
Once the butter and chocolate is melted transfer the bowl into your KitchenAid. With the paddle attachment add in the sugar and mix well. Add the eggs one by one.
Alternatively add the dry ingredients and the milk-oil mixture. Make sure to scrape down the sides to avoid flour clumps.
Add the smashed banana and the peanut butter. Mix well until incorporated and you have a smooth and even batter.
Fill into your prepared moulds. Add the banana slices and press slightly into the batter. Add the streusel topping and bake at 175C for about 40-45 minutes. (You can insert a skewer to check if it is done. Should come out clean)

Once completely cooled, drizzle with the peanut butter.

Homemade peanut butter:

200g salted peanuts
90g sugar
108g glucose syrup
75g water
2g Maldon sea salt 

Bring the sugar, glucose and water to a boil. Let it simmer for 30 seconds.
Remove from the heat and pour over the peanuts. Let them soak for 2 hours.
Drain the peanuts from the syrup and spread them onto a silpatmat or baking paper onto a baking tray.
Bake at 160C for about 15-20 mins. Until golden brown and caramelized. Let the peanuts cool completely.
Once cooled, mix in your food processor with the Maldon salt until you have a smooth and well mixed texture.
Store in an airtight container or clean jar. Keep cold.
(Warm up in the microwave for a softer texture if necessary)
Drizzle with the peanut butter and enjoy! yummy! Seriously! 

Happy baking!

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