Peanut butter banana bread

Name: Peanut butter banana bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 10
Ingredients: 100 g butter, plus extra for greasing; 150 g light brown soft sugar; 2 British Blacktail Free Range Medium Eggs; 100 g smooth peanut butter; 50 g salted peanuts, chopped; 100 g wholemeal flour; 100 g plain flour; 2 tsp baking powder; 4 large ripe bananas; 2 tbsp maple syrup

Martha Collison recommends 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.

3.5 out of 5 stars(7) Rate this recipe

Vegetarian

Serves10
CourseCake
Prepare10 mins
Cook55 mins
Total time1 hr 5 mins

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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

Preheat the oven to 160ºC, gas mark 3. Grease and line a 1kg deep loaf tin with butter and baking parchment and set aside.
Cream the butter and sugar until light and fluffy, then beat in the eggs. Stir in the peanut butter until the mixture is combined.
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
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.
Allow to cool completely in the tin, then slice and serve.