Peanut Butter Banana Bread
Peanut Butter Banana Bread

Peanut Butter Banana Bread

This banana bread uses a handful of salted peanuts, as well as plenty of the crunchy kind of peanut butter which adds a little extra texture, but if you only have smooth, you can use that, too. Delicious with a cup of tea.

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1 loaf
Total Time
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 eggs
2 tbsp of salted peanuts
900g loaf pan, greased & lined with parchment paper
Step 1
Preheat the oven to 180°C Fan/200°C/400°F/Gas 6.
Step 2
Melt the butter in a small pan over a medium heat (or in a microwave), then remove from the heat.
Step 3
Put the bananas in a bowl and mash well. Add the peanut butter and melted butter and mix well to combine.
Step 4
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.
Step 5
Slice the remaining banana (in any way you like) and add to the top of the batter, along with the salted peanuts.
Step 6
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.
Step 7
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.

Banana Breads, Loaf Cakes & Other Quick Bakes published by Ryland Peters & Small (£9.99) Photography © Ryland Peters & Small

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