A deliciously moist peanut butter banana cake topped with Chipits. Great after school with an ice cold glass of Milk!
Ingredients
1 cup (250 mL) butter, softened
1 1/2 cups (375 mL) sugar
2 eggs
1 cup (250 mL) mashed ripe banana
1 cup (250 mL) Milk
3 cups (750 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) baking soda
1 1/4 cups (310 mL) peanut butter chips
1/4 cup (60 mL) semi-sweet minis chocolate chips
Preparation
Preheat oven to 350°F (180°C).
In a large bowl, cream together butter, sugar and eggs until light and fluffy. Add mashed banana and Milk, blend well. Blend in the flour, baking powder and baking soda.
Set aside 1/4 cup (50 ml) of the Chipits Reese Peanut Butter Chips. Add remaining Reese Chips to batter, blending well.
Spoon batter into a greased and floured 13”x 9” (33 x 23 cm) baking pan. Sprinkle reserved Reese Chips and Chipits Semi-Sweet Minis evenly over batter.
Bake for 45 to 50 min or until tester inserted in centre comes out clean.
Remove pan from over; cool on rack for at least 1 hr. Cut into squares.
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