The bananas need to be super ripe for this cake recipe. If your bananas are under-ripe, here is a neat trick to help. Simply
Using a stand mixer or hand-held electric whisk, cream the butter and the sugar together in a large bowl until light and fluffy. Then add one of the eggs and half of the flour and beat well, followed by the other egg and the rest of the flour along with the baking powder. Fold in the mashed bananas and then spoon the mixture into the lined tin.
Once the loaf is almost completely cooled down, mix together the butter and icing sugar in a bowl using a wooden spoon, until light and fluffy. Beat in the cream cheese until it is just combined and then finally stir in the peanut butter.
When the loaf is completely cool, remove it from the tin and place it onto a plate. Using a palette knife, spread the loaf with the peanut butter frosting and sprinkle over the peanuts to decorate, if you fancy.
© Lorraine Pascale, 2017. Images: © Myles New, 2017.