Peanut Butter Traybake

We do a lot of cooking and baking in this house. No surprise there, you have probably seen the vast majority of my creations on here or on social media. I do admit to sometimes feeling guilty about the amount of sweet treats my kids consume. Sugar is still sugar even if it is in a homemade recipe. Increasingly I have started adapting recipes and reducing the sugar in some and we have even been known to make healthier options like cereal bars and no added sugar brownies.

When it was healthier!

This recipe is one that started off as one of a ‘healthy cake’, with no added sugar and only using some honey to sweeten it. But this time, I got influenced by the Great British Bake Off. These were originally going to be muffins, but after cake week on GBBO, I decided to make it into a traybake. When it came out of the oven, it smelt lovely and like a rich nutty banana bread. All good. Had we left it there, they would have been the original ‘healthy cake’ I had planned and fabulous for fuelling my kids on the return journey from school. But no, I let myself be convinced by my little people (it didn’t take much convincing in all honesty) to drench them in Nutella. Everything is better with Nutella right?! It did make them a lot messier too so they never ended up being eaten on the way home from school, only at the table to try and contain the inevitable mess! We did get 16 evenish looking pieces all decorated the same – we added an peanut on each of the slices to try and make them look elegant.


These can be made in a traybake like we did, or even in mini muffin or normal muffin sized portions. I often like to make 12 tiny muffins and 6 large ones so the children can have smaller portions and still eats ‘a whole cake’.

  • 2 large ripe bananas
  • 75g wholemeal flour
  • 100g oats (ground in the food processor)
  • 200ml unsweetened almond milk
  • 300g smooth no added sugar peanut butter
  • 3tbsp runny honey
  • 1 egg
  • 1 tsp baking powder
  • 1tsp ground cinnamon


  1. Preheat the oven to 160°c fan and grease and line a brownie tin.
  2. Put the bananas into a large bowl and squish and squash with forks.
  3. Add the rest of the ingredients to the bowl and mix until fully combined.
  4. Place in the oven and cook for 20-25 minutes until a skewer inserted into the cake comes out clean.
  5. Leave to cool for a little in the tin and then turn out onto a cooling rack.
  6. When cool, spread Nutella or your chocolate spread of choice on them if you wish.

I admit these were shared with friends as I cannot be trusted with peanut butter or Nutella. I didn’t want to have an argument with myself about how many slices is too many!

If you do make any of my recipes I would love to hear from you on here or social media, so please do get in contact!

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