Peanut Butter Banana Bread
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It is recommended using ripe bananas for this recipe. Brushing the cut bananas with maple syrup allows them to caramelise and intensify in flavour. Add chocolate chips to the batter to make this recipe even more indulgent.
Serves: 10
Prep Time: 10 minutes
Cooking Time: 1 hr 5 minutes
Source: Waitrose Food & Drink pg 22 https://www.waitrose.com/ecom/recipe/peanut-butter-banana-bread
Ingredients:
100g butter, plus extra for greasing
150g light brown soft sugar
2 British Blacktail Free Range Medium Eggs
100g smooth peanut butter
50g salted peanuts, chopped
100g wholemeal flour
100g plain flour
2 tsp baking powder
4 large ripe bananas
2 tbsp maple syrup
Method:
Preheat the oven to 160ºC, gas mark 3. Grease and line a 1kg deep loaf tin with butter and baking parchment and set aside.
Cream the butter and sugar until light and fluffy, then beat in the eggs. Stir in the peanut butter until the mixture is combined.
Stir together the chopped peanuts, flours and baking powder and add to the wet mixture. Mash 3 bananas, fold into the mixture, then spoon into the prepared loaf tin. Make sure you smooth the top over with a spoon so it rises evenly
Thinly slice the remaining banana, arrange over the top in a curve shape, then bake for 50-55 minutes, or until a skewer inserted comes out clean. Halfway through the baking time, brush the top of the cake liberally with the maple syrup.
Allow to cool completely in the tin, then slice and serve.
Cook’s tip
This cake should keep for around 1-2 days, wrapped and stored in a cool dark place.