More Eggless Baking: Peanut Butter Rock Cakes

I have been trying my hand at baking starting with my clafoutis, and I’ve been trying to use eggless recipes. The clafoutis had egg and turned out fine, but I was wondering if it was beginner’s luck and if my subsequent bakes would taste eggy.

I have been going through vegetarian sites and recipes, and found that banana was a good substitute for eggs. So I tried making rock cakes with bananas. I came to realise this: sometimes, when a recipe calls for eggs, just use the damn eggs. (If your diet allows it.) I’m sure if I had used eggs, they would have baked better and looked nicer.

I added chocolate chips, because…well, because I love chocolate chips. If I am feeling particularly greedy I even add them to my bowl of Special K, which completely defeats the purpose of Special K, which is to make people believe that they will indeed shed a fair number of kilos in a week by consuming it.

These rock cakes were not bad, but not as sweet as I wanted them to be and a few did not rise as much as they should have. (They have been cleverly left out of the picture.)

Next time I bake, I am just going to use eggs!! Anyway, here is the recipe I used, which is adapted from this adorable cookbook called Winnie The Pooh’s Yummy Recipes. (I believe the earlier edition was called Cooking With Pooh. Seriously.)

photo courtesy |

It was so adorable I just had to buy it, and I made an excuse saying that I would hand it over to my son in another 5 years, so that we could have mom-and-son baking sessions. (I think little boys should be exposed to the kitchen too!)

PEANUT BUTTER ROCK CAKES (Adapted From Pooh’s Yummy Recipes)


  • 6 tablespoons butter (I used regular salted)
  • 200 grams flour (1 cup + 2/3 cup)
  • 2 teaspoons baking powder
  • 6 tablespoons sugar
  • 3 tablespoons peanut butter
  • 150 ml milk
  • 1 large banana, mashed to a smooth pulp
  • 1 teaspoon vanilla extract
  • Handful of chocolate chips


  • Preheat oven to 200C
  • Sift the flour and baking powder in a bowl
  • Rub the butter into the flour with your fingertips till it looks like fine breadcrumbs
  • Stir in the sugar
  • Put the milk, mashed banana, peanut butter and vanilla in another bowl and whisk
  • Pour this liquid mixture into the flour mixture, add chocolate chips, and mix to make a chunky cake mix
  • With a rounded scoop or two spoons, place mounds of the mixture onto a baking sheet (each mound should be 2-tablespoons’ worth)
  • Bake for 30-40 minutes, until pale golden in colour

3 thoughts on “More Eggless Baking: Peanut Butter Rock Cakes

  1. Pingback: Adventures In Eggless Cupcake Baking Part 1 | Masala Art

  2. Pingback: Eggless Vanilla Cupcakes: I’m A Poor Froster Of Cupcakes. « Masala Art

  3. Pingback: Eggless Jaggery and Sesame Cake « Masala Art

Comments are yummy :)

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s