Recipe Review: Yum! When is banana bread ever not good? The addition of peanut butter made it even more enjoyable. We also served this toasted (photo above) with some home-made rhubarb chia jam! Hello delicious!
Cooking time: 55 – 65 minutes Serves: 10 slices
Preheat oven: 180°C / 350°F
- 2 cups all-purpose flour*
- 1 ½ tsp baking powder
- 1 vanilla bean or 1 tsp vanilla extract (Split the vanilla bean in half lengthwise and scrape out the seeds. Reserve the bean for another use)
- 4 overripe bananas cut into pieces
- ½ cup Almond Milk (homemade recipe pg 20 of her book)
- 2/3 cup sugar-free crunchy peanut butter
- ¼ cup safflower oil, sunflower oil or melted coconut oil
- 1 tsp ground cinnamon
- ½ cup peanuts, roughly chopped
1. Line the bottom and short sides of a non-stick loaf pan with a strip of parchment paper and set aside.
2. Sift the flour and baking powder into a large mixing bowl.
3. In a separate bowl put the bananas, milk, vanilla, peanut butter, oil and cinnamon. Using a hand blender, combine the ingredients until they form a smooth batter.**
4. Combine the wet and dry ingredients and fold gently to combine.
5. Spoon the mixture into the prepared loaf tin and spread out evenly.
6. Sprinkle the peanuts over the top.
7. Bake for 35 – 45 minutes, or until a skewer inserted into the centre comes out clean.
8. Transfer to a wire rack and let cool in the pan before removing and serving.
Note: Store in an airtight container up to 4 days.
Variation: You could use almond butter instead of peanut butter and you could also try this with the addition of chocolate chips
* I always use gluten-free all-purpose flour at home now. I just ensure I add 1 Tbsp of Xanthum Gum per 2 cups of flour.
** I don't have a hand blender, but either way I love nothing more than a hand mashed banana bread as it makes it more homely with the pattern it creates and the occasional chunk of banana and in this case the potential for an occasional chunk of peanut butter!