One of my favourite childhood sweets to suck on was salty-sweet peanut sweets that were made at Lovells Sweet Factory in Newport Gwent. Shaped like a peanut they were sickly sweet on the outside, and a sherbet salty centre, oh how I enjoyed eating them.
I found similar sweets on my travels to the seaside, but they were not a patch on the original. Anyway, a little while ago, I decided to make a Peanut Banana Cake. It was simple and lovely.
Now your going to ask me for a recipe, well it is this Banana Chocolate Walnut Loaf recipe with the addition of peanut butter and peanuts in place of the walnuts - simple as that.
Peanut Banana Cake
Serves 6 - 8
2 - 3 ripe bananas, mashed
170g golden brown caster sugar
185g self-raising flour, sifted
2 eggs, lightly beaten
3 tablespoons vegetable oil
3 tablespoons milk
3 tablespoons of smooth or crunchy peanut butter
80g unsalted peanuts, roughly chopped
Preheat oven to gas mark 4. Lightly grease a 8 x 4 loaf tin and line the base with baking paper.
Put the mashed banana and sugar in a large bowl and mix well. Add the flour, eggs, oil, milk, peanut butter and gently stir until well combined. Stir in the peanuts.
Pour the mixture into the tin and bake for 50 minutes to an hour or until a cake tester inserted in the centre comes out clean.
Remove from the oven and leave to cool in the tin for 10 minutes then turn out onto a wire rack.