Banana and Peanut Ring Cake

Here’s the recipe for a banana and peanut ring cake, which blends the sweetness of bananas with the crunchy texture of peanuts. This is a simple and tasty version, ideal for a nutritious breakfast or snack. In this recipe, I have also included an “Italian variation” by suggesting the use of butter instead of common vegetable oils.

Ingredients

• 250 g of all-purpose flour
• 150 g of granulated sugar
• 100 g of melted butter (or 100 ml of vegetable oil)
• 3 ripe bananas
• 100 g of unsalted peanuts
• 2 eggs
• 1 packet of baking powder
• 1 pinch of salt
• 1 teaspoon of vanilla extract (optional)
• Powdered sugar for decorating (optional)

Preparation

1. Preheat the oven to 180 °C (356 °F). Butter and flour a ring cake mold.

2. In a bowl, mash the bananas with a fork until you have a puree. Add the melted butter (or oil) and mix to blend.

3. In another bowl, beat the eggs with the sugar until the mixture is light and fluffy. Add the pinch of salt and, if desired, the vanilla extract.

4. Combine the banana mixture with the egg and sugar mix and stir well.

5. Gradually add the sifted flour with the baking powder, mixing carefully to avoid lumps.

6. Coarsely chop the peanuts and fold them into the mixture, reserving some to decorate the top.

7. Pour the batter into the prepared ring mold.

8. Sprinkle the top with the reserved chopped peanuts.

9. Bake the ring cake for about 35-40 minutes or until a toothpick inserted into the center comes out clean.

10. Allow the ring cake to cool in the mold for a few minutes before unmolding, then transfer it to a wire rack to cool completely.

11. Once cooled, you can decorate it with powdered sugar if desired.

Trivia

Peanuts are widely used in African and American cooking, and in Italy, they are starting to be appreciated especially in the making of pastries and ice cream. They are not a traditional presence in Italian patisserie, but they add a pleasant crunchiness and an interesting protein contribution to sweets.