Peanut butter and jam (jelly) is a classic flavour combination but we really stumbled on this by accident. My 3 year old is no different from many in that she changes her mind about what food she loves or hates in about a nanosecond. We were halfway through making a leek and potato loaf when she abruptly decides she doesn’t like leeks or potatoes (unless the leeks in a stew and the potatoes are chips/waffles/smiles) but didn’t want to stop baking…
I was having a day when I literally would have done anything for an easy life so I decided to give her a banana to mash with some peanut butter and not long after the PB and J cake (with banana) was born…
Most stages of this are great for little bakers so make yourself a cuppa to enjoy during the mess making 😀
You will need 2 x 7″ sandwich tins lined with baking paper or well greased.
For the cake
- 100g butter
- 100g caster sugar
- 1 ripe banana
- 75g peanut butter
- 175g self raising flour
- 2 eggs
- Splash of milk
For the buttercream and filling
- 4-5 tablespoons raspberry jam
- 150g butter
- 300g icing sugar
- 1 banana
Preheat the oven to 180°C Gas Mark 4.
In a large bowl mash the banana with the peanut butter and regular butter. (Brilliant little person job)
Beat in the sugar follwed by the eggs.
Pop the flour in and stir until just combined- add a splash of milk to loosen the mixture then divide into the sandwich tins.
Bake for 15-20 minutes or until risen and golden.
While cooling, make your buttercream.
Beat the butter and icing sugar together until pale and creamy.
Swirl 2 tablespoons of jam through the buttercream.
While you assemble the cake your little person can slice the banana with a blunt knife- this is an ideal introduction to knife and cutting skills.
Trim the top of one cake to get a flat surface and spread with a layer of jam. Top with a layer of buttercream.
Place the other cake on top of the first- upside down so that the flat side is on top.
Coat with the remaining buttercream and sliced banana.
Enjoy with another cuppa!