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.
Peanut butter banana bread
Ingredients
12
pieces
-
- 100 ml
- 2
- 150 ml
- 3
- 50 g
- 225 g
- 225 g
- 100 g
- 10 - 12
Failed to add items to shopping list.
Preparation
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.
