Ingredients

• 3/4 of a cup of peanut butter
• 1/3 cup of rice/maple syrup (or 3 tablespoons of sugar)
• 2 cups of mashed up overripe bananas.
• 2 teaspoons of lemon/lime juice OR neutral vinegar
• 1 1/2 cups of all purpose wheat flour
• 1 1/2 teaspoon of baking powder
• 3/4 teaspoon of baking soda
• 1 1/2 teaspoon of cinnamon
• 1/4 teaspoon of fine sea salt

Prep

• Move the oven rack a notch down from the middle position.
• Warm up the oven at 175C
• Line a cake tin with baking paper.
• Loosen up the peanut butter gradually by mixing the syrup with 2 tablespoons of water using a fork.
• Add the bananas and lemon juice. Keep mixing until uniform.
• Whisk the dry ingredients and add them to the wet ingredients.
• Transfer the batter to the cake tin.
• Add extra peanut butter on the top if you wish.
• Bake for about 45-50min or until a toothpick comes out clean.
• Brush the top with a bit of syrup while the cake is still hot.
• Wait for the cake to cool down a bit and slice it with a serrated knife.