Sunday is World Baking Day, so I thought what could be more appropriate for the first recipe after my hiatus than a baking one. One of my favourite Sunday night suppers when I was little was bananas mashed up on toast: super fresh bloomer that was bread lightly toasted, spread with salted butter and topped with bananas mashed up with a drizzle of honey. It was so yummy. I can actually taste it now! In the Domestic Residence, we’re quite partial to peanut butter, so I thought I’d try and create something that was reminiscent of my Sunday night suppers combined with peanut butter. The result is my Banana and Peanut Butter Bread, which I’m looking forward to having a slice of on Sunday evening with lashings of salty butter!
Makes a 2lb loaf tin (23 x 13 x 7cm (9″ x 5″ x 2¾”) )
- 175 grams plain flour
- 2½ tsp baking powder
- ½ teaspoon salt
- 125 grams unsalted butter, softened
- 180g soft light brown sugar
- 175g crunchy peanut butter
- 2 large eggs (approximately 100g)
- 5 small ripe bananas, roughly mashed (approximately 400 – 500g flesh)
- Preheat the oven to 170C/340F/gas mark 3.
- Grease and line a 2lb / 23 x 13 x 7cm / 9″ x 5″ x 2¾” loaf tin.
- Sieve the flour, baking powder and salt into a medium-sized bowl. Put to one side.
- In a large, separate bowl, cream together the sugar and softened butter – I use my KitchenAid for this. Then slowly beat in the eggs one at a time.
- Now mix in the mashed bananas and crunchy peanut butter.
- Add the flour mixture a tablespoon at a time, giving it a good stir each time to make sure it’s all incorporated.
- Scrape into a loaf tin and bake in the centre of the oven for 55 to 70 minutes.
- When a skewer or tooth pick comes out fairly clean, your loaf is ready.
- Pop the tin on a cooling rack and leave in the tin until completely cold.
- Serve either plain or spread with cold salted butter.
Domestic Princess tips:
- For a more indulgent loaf, add 200g Reese’s Mini Peanut Butter Cups, or 200g roughly chopped milk chocolate at stage 5.
- Whilst banana bread is brilliant for using up over-ripe bananas, they don’t need to be at the completely black stage. I’ve made a loaf with just yellow bananas, and the end result is exactly the same. What you don’t want to use, are green bananas. The benefit of over-ripe bananas is the mashing is super easy!
- Smooth peanut butter can easily be substituted for the crunchy one.
- To make this a dairy-free cake, substitute the softened butter for vegetable oil.
- If you fancy making this a bit more showy, then you could add a frosting: mix equal quantities of softened butter with icing sugar, half the amount of crunchy peanut butter and beat together. Add a drop of milk if the frosting needs loosening.
- Bangaloreans, since our bananas are on the tiny size, you’ll need more like 7 small bananas.
- If you notice the bread browning too fast, lower the temperature and loosely cover it with foil.
- Also, be careful not to over-stir the batter, as the texture will become crumbly and your loaf will just fall apart.
All you need now is a cup of tea and peace and quiet for 30 minutes!
Hope everybody has a lovely weekend. We’re off to watch the IPL tomorrow night. Come on Bangalore!
With much love
The Domestic Princess