An interesting trio of flavours here – banana, peanut butter and chocolate – but it’s definitely a winner in these delicious little cakes called monkey muffins. Use a ripe banana, one with flecks of brown on the skin, for the best flavour and sweetness to contrast with the nuttiness of the peanut butter. Dark choc chips add a touch of bitterness and richness but you can use milk chocolate if you prefer. These little sponge cakes are easy to make and will keep well in an airtight container for several day, as the banana keeps them moist, and you can also freeze them too. Your little monkeys will love them!
- 75g butter, softened
- 75g crunchy peanut butter
- 150g golden caster sugar
- 3 eggs, beaten
- 175g self-raising flour
- 1tsp baking powder
- 1 medium banana, mashed
- 1tsp vanilla extract
- 75g dark chocolate chips
Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Line 12 holes of muffin tin with paper muffin cases. Using an electric mixer, beat together the butter, peanut butter and sugar until soft and fluffy.
Gradually whisk in the eggs until evenly combined. Sift in the flour and baking powder and lightly fold in. Add the banana, vanilla and chocolate chips and stir until evenly mixed.
Divide the mixture between the paper cases and bake for 20-25 mins until risen, golden and just firm to the touch. Transfer to a wire rack to cool.
To avoid the cake mixture curdling when you add the eggs make sure they are at room temperature, not straight from the fridge.