Peanut Butter Banana Bread
Peanut butter and banana. One of the most enduring power couples of our time. It was a cherished flavour pairing of two iconic Americans.
Elvis Presley, who allegedly ate fried PB&B sandwiches at any time of day and sometimes multiple times a day.
And my Grandad, who loved peanut butter and banana on wholemeal toast for breakfast, and would sometimes sing the Chiquita banana song as he was making it for himself. Getting giddy over a good meal must be genetic.
I love them together too so swirled some peanut butter through one of my favourite banana bread recipes that I adapted from the fabulous Sally.
250g plain flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp fine salt
75ml sunflower oil or other neutral oil
150g soft light brown sugar
2 large eggs
80g full fat plain yoghurt or sour cream
4 large bananas, very ripe
1 tsp vanilla
150g natural peanut butter
Grease and line a 9×5 in / 21x13cm loaf tin.
Preheat oven to 180°C.
Sift together the flour, baking soda, salt and cinnamon. Set aside.
Mash the bananas in a large bowl. Add the eggs, oil, yoghurt or sour cream, sugar and vanilla, and mix well.
Add the dry ingredients and stir until combined.
Place the peanut butter in a bowl and add 3-4 tbsp of the batter, stir until it is a spoonable consistency.
Pour half the batter into the prepared loaf tin. Dollop over half of the peanut butter mix. Top with the remaining batter and peanut butter mix. Use a skewer or knife to swirl them together.
Bake for 60 – 75 minutes, rotating halfway through to ensure even cooking. Timing will depend on your oven. You’ll know it’s cooked when it is firm to the touch and a wooden skewer inserted comes out clean.
Allow to cool completely before slicing.