For less money than a fancy cake mix or bakery-bought goody, you can whip up this cake from scratch with or without a mixer. The peanut butter in the recipe takes the place of some of the more expensive butter, adds to the protein the eggs supply, serves as a unique frosting and gives ordinary banana cake a flavor surprise. If you have chunky-style, it will also add a crunch to the texture. Keep this cake in mind when you have bananas that are past their prime for eating out of hand.

In large mixing bowl, beat together butter and 1/3 cup peanut butter until thoroughly blended. Beat in sugar until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and vanilla.

In medium bowl, stir together flour, baking powder and salt. Add 2/3 cup of the flour mixture to banana mixture alternately with 1 tablespoon of the water, beating or stirring just until blended. Repeat with remaining flour mixture and water. Pour into well-greased 9 x 9 x 2-inch cake pan.

Bake in preheated 350° F oven until top springs back when lightly touched with finger or cake tester inserted in center comes out clean, about 30 to 35 minutes. Cool on wire rack 5 minutes before removing from pan. While still warm, spread lightly with peanut butter or cool completely and dust with confectioners’ sugar, if desired.