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Ingredients
| 100 ml ml | vegetable oil vegetable oil |
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| 2 | bananas banana |
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| mashed | |||
| 150 ml ml | plain yoghurt plain yoghurt |
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| 3 | eggs egg |
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| 50 g g | peanut butter peanut butter |
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| 225 g g | sugar sugar |
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| 225 g g | self-raising flour self-raising flour |
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| 100 g g | raisins raisin |
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| 10 - 12 | banana chips banana chips |
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| optional | |||
Peanut butter banana bread
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1:35 h
(48)
Method
This banana bread recipe is a great way of using up those slightly overripe bananas left in the fruit bowl, and it’s a delicious treat to add to lunchboxes - that’s if you have any left! Peanut butter adds texture and crunch, or you could try adding a handful of blueberries or dried fruit.
- Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line a 2lb/900g loaf tin.
- Beat together the oil, banana, yoghurt, eggs and peanut butter until combined in a smooth mixture.
- In a separate bowl, combine the sugar, flour and raisins, then stir the wet ingredients into the dry mixture and mix well.
- Tip the batter into the prepared tin and scatter the banana chips over the top.
- Bake in the oven for 1 hour 20 minutes, or until a skewer or knife comes out clean. If the cake is getting too brown cover the tip in foil for the last 20 minutes of cooking.
- Leave to cool in the tin, then turn out and allow to cool completely before cutting into slices.
