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:

1. Preheat the oven to 160ºC, gas mark 3. Grease and line a 1kg deep loaf tin with butter and baking parchment and set aside.

2. Cream the butter and sugar until light and fluffy, then beat in the eggs. Stir in the peanut butter until the mixture is combined.

3. 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

4. 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.

5. 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.