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1 Hour 30 Minutes
50g of butter, plus extra for greasing
3 very ripe bananas, plus 1 extra for decoration
120g of crunchy peanut butter
220g of plain flour
80g of caster sugar
100g of soft light brown sugar
3 tsp of baking powder
½ tsp of sea salt
2 tbsp of salted peanuts
900g loaf pan, greased & lined with parchment paper
Preheat the oven to 180°C Fan/200°C/400°F/Gas 6.
Melt the butter in a small pan over a medium heat (or in a microwave), then remove from the heat.
Put the bananas in a bowl and mash well. Add the peanut butter and melted butter and mix well to combine.
Put the flour, both sugars, baking powder and salt into a separate, large bowl. It’s worth sifting here to help avoid clumps in the brown sugar. Mix to combine, then make a loose well in the centre. Add the eggs and loosely whisk. Now pile the banana mix on top and gradually combine all the ingredients together in a whisking motion, starting with the wet mix in the well. Once all the ingredients are combined, transfer the batter to the prepared loaf pan.
Slice the remaining banana (in any way you like) and add to the top of the batter, along with the salted peanuts.
Bake in the preheated oven for 45-60 minutes, until risen and baked through and a skewer into the centre of the cake comes out clean.
Transfer the loaf pan to a cooling rack and let it sit for 15 minutes in the pan, then turn out and cool fully before slicing and serving.