zoom Martha's peanut butter banana bread

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Martha's peanut butter banana bread

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Martha's peanut butter banana bread

    Maple syrup and caramelised banana slices top this fruity loaf – sublime with a cup of strong coffee

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 50-55 minutes
    • Total time: 60-65 minutes

    Serves: 8

    Ingredients

    100g butter
    150g soft light brown sugar
    2 medium Waitrose British Blacktail Free Range Eggs
    100g smooth peanut butter
    50g salted peanuts, chopped
    100g plain wholemeal flour
    150g plain flour
    2 tsp baking powder
    4 large ripe bananas
    2 tbsp maple syrup 

    Method

    1. Preheat the oven to 160°C, gas mark 3. Grease and line a 1kg deep loaf tin with butter and baking parchment and set to one side.

    2. Cream the butter and sugar until light and fluffy, then beat in the eggs. Stir in the peanut butter until the mixture is well combined.

    3. Stir together the chopped peanuts, flours and baking powder and add to the wet mixture. Mash 3 of the bananas and fold into the mixture and then spoon into the prepared loaf tin. Make sure you smooth the top over with a spoon so it rises evenly.

    4. Thinly slice the remaining banana and arrange over the top in a curve shape, then bake for 50-55 minutes, or until a skewer inserted comes out clean. Halfway through the baking time, brush the top of the cake liberally with maple syrup.

    5. Allow the cake to cool completely in the tin, and then slice and serve.

    6. This cake should keep for around 1-2 days, if wrapped and stored in a dark, cool place.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary