Peanut Butter Banana Bread
I'm continuing in my quest this week to provide you with classic staple recipes that are easy to bake at home together and don't require masses of time. Oh and are obviously super tasty too! Today I'm bringing you this delicious Peanut Butter Banana Bread.
In the midst of the Covid-19 lock down it has been so amazing to see so many of you baking together and getting back in the kitchen! I've always found baking a mindful activity which has always brought happiness. To myself creating it and others who've enjoyed the finished product!
Banana bread is one of those bakes that can be enjoyed for breakfast, drizzled in a little honey or with a side of greek yoghurt. Try it with your mid-morning cup of tea slathered in salted butter. Or just as an afternoon pick me up with some fresh juicy berries. It really is a versatile little loaf.
Easy Substitutions
You can use any sugar you have in the cupboard for this recipe. I've used light soft brown sugar here but try it with caster sugar or dark brown of that's all you have. If you don't have self raising flour, swap for plain flour and add a couple of teaspoons of baking powder.
Convection Ovens
As with many of my recipes I much prefer to bake things low and slow. My oven is fan assisted (which unfortunately I can't turn off) so I often reduce my oven temperature and bake for a little longer. It allows the centre to bake without the sides getting burnt. 160 degrees C fan is ideal. If you don't have a fan oven, you can increase this temperature to 180 degrees C.
Peanut Butter Banana Bread Additions
The banana flavour works really well with many other additions you can add to your loaf. I've used some ground sweet cinnamon in mine but you could also try ground nutmeg or mace. How about adding in some chopped walnuts or pecans, chocolate chips or dried fruit?
INGREDIENTS
175g soft light brown sugar
125g softened butter
2 large eggs
1 tsp vanilla extract
3 medium sized ripe bananas
250g self raising flour
1/2 tsp ground sweet cinnamon
2 tbsp peanut butter
1 tbsp milk
INSTRUCTIONS
Preheat the oven to 160 degrees C fan assisted
Grease and line a 2lb loaf tin
In a stand mixer or with a hand whisk, cream together the butter and sugar until light and fluffy, around 3 minutes
Add the eggs, 2 of the bananas, peanut butter and vanilla extract and whisk again to combine
In a separate bowl mix the self raising flour and ground sweet cinnamon together
Slowly add the dry ingredients to the wet, mixing slowly in between each addition
Once the flour is fully combined, add the milk to slacken the batter a little. Add more milk if it’s still too stiff
Pour the cake mixture into the prepared loaf tin and top with a banana sliced lengthways
Bake in the oven for around 1 hour and 10 minutes or until an inserted skewer or tooth pick comes out clean and the cake is well risen
Cool in the tin for 10 minutes then turn out onto a wire rack to cool completely
