This super chocolatey, fudgy and brownie like loaf will surely become your favourite way to use up any ripe bananas. Topped with a generous helping of peanut butter icing, it had the most delicious combination of flavours - sure to become a firm family favourite.
- 3 very ripe bananas
- 190g unsalted butter, melted
- 2 tbsp olive oil
- 1 large egg
- 2 tsp vanilla extract
- 150g light brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 150g plain flour
- 50g cocoa powder
- 1 x Lily O’Brien’s Mega Milk Chocolate Share Bag, roughly chopped (leaving one chocolate disc to one side for later)
For the Peanut Butter Topping
- 195g smooth peanut butter
- 5 tbsp milk
- 2 tbsp maple syrup
- 1 chocolate disc, finely chopped
- 1 small handful of peanuts
- Preheat oven to 180°C/160°C fan. Grease a loaf tin with baking paper and set to one side.
- In a large bowl mash the bananas then mix in the melted butter and oil and stir to combine. Whisk the egg, vanilla extract and brown sugar into the mixture until smooth.
- In a separate bowl, combine the flour, baking powder, baking soda, salt and cocoa powder. Stir this into the wet ingredients until just combined. Fold in half the roughly chopped chocolate.
- Pour the batter into prepared loaf tin. Bake for 50-55 minutes, or until a skewer inserted into the centre comes out mostly clean.
- Let cool in pan for 10 to 15 minutes, then remove and place on a wire rack to cool completely.
- Mix all the peanut butter, milk and maple syrup in a bowl until thoroughly combined, then spoon into a piping bag using a large star nozzle.
- Pipe the topping onto the cooled cake and then sprinkle with peanuts and finely chopped chocolate.