I was inspired by National Peanut Butter & Jelly Day. Yes, there really is such a thing, it’s April 2. However, I was unhappy with my first try. I was in a hurry and trying to create a dessert, along with several other dishes, for a gathering. I really should listen to myself and not plan more than one new dish at a time, let alone three or more! The first version must not have been too bad as my niece asked for the recipe, but I knew I could do better, back to the kitchen.
As soon as I thought of the idea of a PB&J cake, I knew I was going to make a Peanut Butter, Banana, & Chocolate version. All those flavors play so well together I knew it had to be good. I was wrong, it was freaking incredible. There is no wrong way to eat this cake; warm, room temperature, straight from the fridge out of the pan while standing in the kitchen…um, anyway. Serve it at any temperature you like, it’ll be good. The longer you keep the cake, the moister it becomes. The cake and bananas begin melding and take on a texture more like brownies or maybe a fritter. Again, both ways are good. Fresh from the oven it’s very cake like, but after a couple days it’s very moist and soft.
Usually I have no idea why coffee cakes earned their name. They don’t contain coffee and coffee doesn’t always seem like a beverage that would particularly match the cake. Coffee would be a perfect beverage to accompany this cake. I was totally bummed that I didn’t (and shouldn’t) have any. If you’re a milk drinker, that would also be a good choice.
Stuffed Peanut Butter Coffee Cake
½ cup sugar
1 ½ cups flour
½ tsp. baking powder
¼ tsp. baking soda
4 Tbsp. peanut butter
½ cup milk
½ tsp. vanilla
1 cup jam or jelly
2 bananas, sliced in ¼ inch rounds
1 ¼ cup chocolate chips
½ cup flour
¼ cup sugar
2 Tbsp. peanut butter
½ cup chocolate chips (if making banana, chocolate chip recipe)
For the Cake: In a mixing bowl, mix together the sugar, flour, baking powder, and baking soda. Add the peanut butter and mix until it resembles fine crumbs. In a separate bowl, combine the egg, milk, and vanilla, mix until well blended. Add the egg mixture to the flour mixture and stir until just blended. Be careful not to over mix.
Spread half of the batter into an 8-inch baking pan. Spread the jam or jelly over it; try to keep it about ¼ inch from the edges of the pan. If you are making the banana chocolate cake, spread the chocolate chips over the batter and then layer the bananas over them.
Spread the rest of the batter over the mix. It’s okay to leave it in clumps, there will not be enough to cover it all. It will spread out as it cooks.
For the topping: Combine sugar, flour, and peanut butter. Mix until it resembles fine crumbs. Spread the mixture evenly over the cake.
Bake at 350° for 40-45 minutes or until golden brown.
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