Back in college when my ex-boyfriend’s mom was visiting we knew it could only mean one thing- she was going to be bringing this famous cake that I dubbed “Mama B Cake”. It earned its fame mainly because it was the only thing that “Mama B” could (or would) bake. When she made it for you, you knew it was something kind of special. The cake was its own kind of love so I imagine that’s why it always tasted so good. Try as I might, my version will never be delicious as hers. (I’ve searched around for the original recipe for ages, but this one I found here was the closest I could get.)
Chocolate Peanut Butter Banana Cake
1 c. all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 c. overripe bananas, mashed (about 3)
1/4 c. vegetable oil
1/2 c. smooth peanut butter
3/4 c. brown sugar
1 tsp vanilla
2 tbsp cocoa powder
Preheat oven to 350F. Grease and flour a 9×5 loaf pan and set aside. In a medium bowl, whisk together flour, baking soda and salt. In another medium bowl, whisk together peanut butter, banana, oil, sugar, egg and vanilla until thick and yellow. Slowly add the wet ingredients to the dry, one spoonful at a time, until well combined. Pour half of the batter into prepared pan. Add cocoa to the remaining batter, stirring until combined. Dollop the chocolate batter onto the peanut butter batter, then swirl to combine using a wooden skewer.
B’s Tip: If you don’t have skewers lying around, use a chopstick, a cake tester, a knife, the handle of your mixing spoon- anything that’s long and thin!
Bake for approximately 50 minutes until knife comes out clean in the middle. Cool for approximately 10 minutes in pan before turning out onto wire rack. Let cool completely before serving.
Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.