This is such a quick and easy bake, has the perfect balance of salty and sweet and makes brilliant use of those brown bananas languishing in the fruit bowl.
I realise every man and his dog has had a go at banana bread / cake over lockdown... this one however is on another level!
200g self raising flour
2 tsp baking powder
2 tsp ground cinnamon
2 tbsp crunchy peanut butter
80 mls whole milk
200g dark brown soft sugar
3 large eggs
2 very ripe bananas mashed
2 slightly unripe bananas sliced in half lengthways (for topping)
100g milk or dark chocolate (for topping)
1 extra tbsp brown sugar (for topping)
1 tsp cinnamon (for topping)
2 handfuls salted peanuts (for topping)
You'll need a 20 x 20 cm tin (slightly larger will be absolutely fine)
Preheat the oven to 175c
Cream together butter and sugar with a hand held electric whisk, add peanut butter and mix well.
Add eggs one at a time and whisk well between eggs.
Mash 2 very ripe bananas with cinnamon and add to bowl, whisk well.
Add milk and whisk again.
Sift flour and baking powder into bowl and fold through until the flour is thoroughly mixed.
Pour batter into a lined tin then lay cut bananas on the surface. (don't bother pushing them in, the batter will rise around them) sprinkle the surface with handfuls of salted peanuts brown sugar and a dusting of cinnamon.
Place in the oven on 175c for 50 mins, or until an inserted skewer comes out clean.
Allow the cake to cool in the tin for 30 mins before removing to cool thoroughly on a wire rack.
Drizzle with melted chocolate, cut into squares and enjoy!
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