Need dessert? Have a lonely banana sitting around? Here’s your answer.
INGREDIENTS
1/4 cup unbleached all-purpose flour
3 tablespoons evaporated cane sugar
1/4 teaspoon baking powder
3 tablespoons natural creamy peanut butter
1/4 cup non-dairy milk of choice
2 tablespoons mild vegetable oil
1 large banana, half mashed, half sliced into half moons
Makes 2 cakes
DIRECTIONS
Preheat the oven to 350°F. Lightly grease 2 half-pint canning jars and set on a rimmed baking sheet.
In a small bowl, whisk together the flour, sugar, and baking powder. In another bowl, combine the peanut butter, milk, and oil and stir until creamy. Mix in the mashed half of the banana. In two batches, add the dry ingredients to the wet until just mixed. Gently fold in the banana slices.
Divide the batter between the 2 jars and bake for 12 to 16 minutes, until golden and a toothpick inserted in the center comes out free of batter (it might be moist from the bananas; that’s okay).
Let the cakes cool on a wire rack for 15 minutes before serving.