Authentic home cooking from Chile, with US measurements. 
Banana and Peanut Butter Cake
I had a jar of peanut butter that my grandkids love, and since they're on vacation, I decided to use it. I used 3 very ripe bananas—if I left them another day, they would have gone bad. I also used the leftover coconut cream I had in the freezer from making a Puerto Rican drink called “Coquito.” So I used all of this to make this delicious cake, which turned out finger-licking good.
Banana and Peanut Butter Cake
I had a jar of peanut butter that my grandkids love, and since they're on vacation, I decided to use it. I used 3 very ripe bananas—if I left them another day, they would have gone bad. I also used the leftover coconut cream I had in the freezer from making a Puerto Rican drink called “Coquito.” So I used all of this to make this delicious cake, which turned out finger-licking good.
Open in Cookpad AppSteps
- 1
In a large bowl, mix together the flour, baking powder, baking soda, nutmeg, and cinnamon.
- 2
In another bowl, beat the melted butter with the granulated sugar, brown sugar, and eggs. Add and beat in the hazelnut or vanilla extract, mashed bananas, peanut butter, and chopped or halved peanuts.
- 3
Add this mixture to the flour and mix well. Preheat the oven to 375°F (190°C), convection oven if available.
- 4
Grease a Bundt pan with a little melted butter and pour in the batter.
- 5
Bake the Bundt cake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let it cool. Remove from the pan while still slightly warm. Finish cooling on a wire rack.
- 6
GLAZE
In a saucepan, heat the coconut cream, peanut butter, and milk. Mix well and pour over the cake. Decorate with halved or chopped peanuts.
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