Banana and Peanut Butter Bread.
Yes, well you are really kidding yourself here if you think you are tucking into a healthy slice of bread. This is an indulgent cake. That’s not to say it isn’t healthy but if you eat the whole thing it will make you fat, as will eating an entire loaf of bread. So just have the one slice. If you can. Because this is one delicious cake and you’ll have to pray that the rest of your household will save you from yourself and nibble away at it too.
My sister in Melbourne tells me that banana bread is everywhere and she passed on this fabulous Donna Hay recipe (come home soon Aileen). Donna Hay’s recipes and photographs make me cry they are so beautiful. Go on have a look and bring a hankie.
Banana and Peanut Butter Bread (from Donna Hay – slight adaptions quantities & cooking time etc.)
You will need:
175g brown sugar
1 tsp vanilla extract
2 over-ripe bananas
3 tbsp crunchy peanut butter
225g plain flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
80ml maple syrup or golden syrup
Pre-heat a fan oven 10 160oC
Line a loaf tin by greasing it with a little butter and laying a long sheet of baking paper along the bottom and up both ends (no need for paper on all sides as it will lift out if sufficiently greased)
Cream the butter and sugar together with electric mixer and add the vanilla extract.
Beat in the eggs.
Add all remaining ingredients, folding them in with a spatuala or wooden spoon rather than using the mixer as you want to gently combine everything without completely pulverising your banana and peanut butter.
Pour the mixture into a baking tin and bake for 60-70 minutes (testing with a skewer)
Cool in the tin for 20 minutes or so and then remove from tin and allow to cool on wire rack.
‘Til next time, Sheila.