A delicious nutty banana bread for all the peanut butter lovers out there, this is a slice of heaven!
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I've been making a lot of banana breads recently for my on-the-go breakfast so I thought here's my chance to experiment with flavours. Peanut butter and banana goes so well in my opinion, the nuts and the sweetness from the bananas leaves that slight tang which will make you want another slice. Trust me the loaf will be gone before you know it. I recommend even popping some in the toaster and slathering in more peanut butter. speaking of which, in this recipe I used Meridian's Richer Roast Smooth Peanut Butter - not only are their original jars absolutely delicious, this one adds a deeper and nuttier flavour, sort of reminds me of those packets of roasted peanuts. Of course you can use any jar of pb, but what I like about Meridian is that they don't use palm oil, they care about the forests and their peanut butter is all natural which is a lot better for you than the ones full of all sorts of ingredients. Have a try yourself!
I hope you enjoy this banana bread, and if you do....
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Check out my other breakfast recipes for more inspiration!
Recipe
Prep: 5 minutes
Cook: 45 minutes
Serves: 10
NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.
Ingredients
3 Very ripe bananas
60g Butter melted
75g Light brown sugar
120g Meridian Rich Roast Peanut Butter
230g Plain flour
15ml Soya milk
2 tsp Baking powder
1/2 tsp Baking soda
Pinch of salt
Peanuts to garnish
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Method
✿Preheat the oven to 180℃ and grease and line a 2lb loaf tin.
✿Melt the butter then leave to the side. In a large bowl, add the light brown sugar and bananas and mash together well with a fork.
✿Add the butter and peanut butter and mix together.
✿Sieve the flour with the baking powder, baking soda and salt and then fold into the batter until combined. At this point add the milk to loosen the batter a bit, you can add more if you need to but 15ml should be enough.
✿Spoon the batter into the prepared tin and and bake for 20 minutes. Then cover the tin with foil and continue to bake for a further 20-25 minutes until a knife inserted comes out clean.
✿Leave to cool completely in the tin before removing. Serve or slice and keep in an airtight container at room temperature. Enjoy!
Christina
xx
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