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Ingredients
| 100 ml ml | vegetable oil vegetable oil | ||
| 2 | bananas
banana (mashed) | ||
| 150 ml ml | plain yoghurt plain yoghurt | ||
| 3 | eggs egg | ||
| 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
banana chips (optional) |
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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.
