In recent years I have become one of those people with a simple love for peanut butter. A dab of crunchy nutty goodness on toast is enough to keep me happy for the day. So when I remembered I had 3 old bananas, a tub of peanut butter in the cupboard, and a day of practice ahead of me I thought today would be the perfect day to put these two old friends together and make a deliciously moist loaf of peanut butter banana bread!
For this recipe I would suggest using as natural a peanut butter as you can (But what ever you find in your cupboard will do.) I recently found that this gem of a spread. I love using ingredients with no added sugar or salt for baking as it means you don't risk doubling up and can control the flavours as you go.
One of the things I love about making banana bread (of which there are many) is that you can adjust the flavours and textures to suit your tastebuds on the day, or to suit what is found in your kitchen! But I think this combination makes perfect sense, don't you?
Peanut Butter Banana Bread
Preheat your oven to 180degrees Celsius and prepare your soundtrack. I spent the morning studying various recordings of Bach's Cello Suite No. 3.
In a large bowl whisk together 1 1/2 cup plain flour (you could also use wholemeal flour) 1/2tsp baking soda, a pinch of salt, 1/2 teaspoon ground allspice and 1tsp cinnamon.
In a small saucepan melt 3 tablespoons of butter until it begins to brown and has a slightly nutty aroma.
In a separate bowl or your stand mixer whisk together 3 large mashed bananas, 1/3 cup plain yogurt, 1/3cup peanut butter and your browned butter.
Beat in 2 large eggs before adding in 1/2 cup of brown and 1/2 cup of white sugar.
Slowly fold your dry ingredients into your wet mixture and mix until just combined. At this stage you can add in extra flavourings like chocolate chips, extra roasted nuts or even a splash of rum! (As I used crunchy peanut butter I didn't add any extra nuts, however I did chuck in a small handful of cocoa nibs)
Pour batter into your greased and floured loaf tin and pop into your oven for 55-60mins, or until a skewer inserted into the centre of the loaf comes out clean.
Remove from the oven and allow to cool in the tin for 20mins before moving onto a wire rack.
Slice into think slices and serve as you wish.
And there you have it! A delicious alternative to your classic banana bread.
3 Large mashed bananas
1/3 cup plain yogurt
1/3 cup natural peanut butter
3 Tbsp browned butter
2 large eggs
1/2 caster sugar
1/2 cup brown sugar
1 1/2 cup plain flour
1/2 tsp bicarb soda
A pinch of salt
1/2 tsp ground allspice
1tsp ground cinnamon