Warning! This is an extremely moreish recipe particularly when freshly warm out of the oven and enjoyed with Mara Coffee African speciality coffee.
Top Tip - this also freezes well for around 3 months to be enjoyed anytime.
- 100g butter/margarine or vegan baking spread
- 100g light brown sugar
- 50g of vanilla infused caster sugar or plain caster sugar
- 2 medium eggs or flax egg
- 100g smooth peanut butter (the runnier the better for mixing!)
- 50g chopped dry roasted peanuts
- 150g plain wholemeal flour
- 100g self raising flour
- 1 tsp baking powder
- 4 large ripe bananas
- 2 tbsp of maple syrup or cinnamon sugar (dependent on preference)
- A pinch of salt
- A greased and lined 1lb loaf tin.
- Pre- heat your oven to 160 degrees fan assisted/180 conventional oven
- Cream the butter and sugar together until fluffy, light and pale
- Beat in the eggs one by one until fully incorporated
- Now stir in the runny peanut butter ( the smell of the mixture is divine at this point!)
- Next stir the dry ingredients together; flours, chopped peanuts, baking powder and salt and add to the wet mix
- Mash 3 of the bananas and gently fold into your mixture (be careful not to over-mix or you will make the loaf tough). If your mix feels a little dry at this point add some milk to loosen. Any milk is fine according to your preference.
- Once mixed spoon into the prepared loaf tin and level off the top with the back of a spoon
- Thinly slice the last banana into a curve shape and arrange on top of the batter
- Bake the loaf for 50-55 mins. Halfway through baking remove carefully and brush the maple syrup onto the top of the loaf. This caramelises the banana and gives the loaf a lovely colour and crunchy crust.
- Once baked allow to cool for 20 mins and enjoy warm with African speciality coffee or alternatively this is heavenly toasted for breakfast with more nut butter and choc chips 😇
Watch this space for more recipes at home, until then, happy baking.