|100 ml ml||vegetable oil vegetable oil|
|150 ml ml||plain yoghurt plain yoghurt|
|50 g g||peanut butter peanut butter|
|225 g g||sugar sugar|
|225 g g||self-raising flour self-raising flour|
|100 g g||raisins raisin|
|10 -12|| banana chips
Peanut butter banana bread
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.