peanut butter Archives - jesska.co.za

When life hands you bananas, what evil crime are you being punished for? Let’s just say I’m not a fan of the yellow monsters. I am however, a big advocate for banana bread. So when the Food Network sent me a press drop that had some of the devils fingers lingering among some other interesting ingredients, challenging me to make a banana and peanut butter sandwich, I was having none of that.

Instead, I whipped out my new doughnut pan (I used it to make malva pudding doughnuts a while ago – recipe here) and set about making the only thing I ever use bananas for.

Banana Bread Doughnuts, topped with peanut butter and decorated with caramel corn and peanut brittle. Ridiculously simple, and the best way to use up any vrot bananas that you have lurking at the bottom of your fruit bowl.

You can find the recipe I used for the banana bread here. (Thanks mom)

Simply add the mixture to a piping bag, squeeze some into each of the doughnut holes in your magnificent doughnut pan, and bake for about 10 mins until they are golden brown.

Spread generously with peanut butter, or if you are really looking to impress, try making some of this Peanut Butter and Nutella Frosting to smoosh on top.

Decorate the Banana Bread Doughnuts with caramel popcorn or small pieces of peanut brittle and enjoy.

The Food Network is promoting their new show called The Big Eat which airs on DSTV (channel 175) on Thursdays at 8pm. It’s a South African foodies take on comfort food, sweet treats and meaty goodness. If you happen to catch the show, let me know what you think?

I’ll have to wait for it to air on ShowMax (hint hint DSTV, add it to the catalogue pretty please)

Disclaimer:I received a press drop with some ingredients which I used to make these instead of a banana sarmie. Yay for a bit of inspiration and a new blog post after 400 years.

Let’s just take a moment to reflect on the awesomeness of the above cake. Despite the cake batter being as runny as pancake batter, and my scepticism that it will actually work, it baked wonderfully, and it didn’t disintegrate into 1000 pieces when I took it out of the pan. Compared to my last few cake attempts, I rate that as a sign of success.

I used the recipe for chocolate cake from Yuppiechef’s Art of Baking Course (which is available for free at their online cooking school). It results in a deliciously moist cake, that is a perfect accompaniment to the magic that is Peanut butter and nutella frosting. I doubled the recipe from lesson 4, and instead of hot water and instant coffee, I used a cup of chocolate flavoured Nespresso coffee. My boyfriend is a bit of a coffee snob, we don’t have instant coffee in the house. I don’t drink coffee even though I love the smell of it.

The combination of peanut butter and nutella results in frosting that tastes like Reese’s peanut butter pieces on steroids. I may have eaten spoonfuls from the bowl.

And in keeping with my recent stream of selfies with cake, I had to take a #koekselfie with my latest creation. Koek (pronounced cook) is the Afrikaans word for cake. It is also a synonym for a part of the female anatomy. #sorrynotsorry

Peanut butter and nutella frosting

Prep time

5 mins

Total time

5 mins

Author: jesska.co.za

Recipe type: Baking

Ingredients

200g smooth peanut butter
100g nutella
2 cups icing sugar
4-6 Tbsps milk

Instructions

Add the peanut butter and nutella to the bowl of an electric mixer with the whisk attachment.
Mix until combined and uniform in colour.
Alternate adding ½ cup of the icing sugar and 1 tablespoon of milk, mixing between each addition.
If the mixture is a bit dry and not creamy enough, add a tablespoon of milk at a time until it is at your desired consistency. If the mixture is too runny, add a touch more icing sugar.

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