Peanut Butter Banana Bread2/17/2016 01:34:00 PM
|Peanut Butter Banana Bread|
Banana bread! These little loaves of banana-and-peanut-butter deliciousness came about because I had heaps of overripe bananas in the freezer and a hankering to bake a little something something. (Just quietly, I keep buying bananas to help my avocados ripen, then I shove them in the freezer once they've done their job. And because I've been making açaí bowls less frequently than before, the frozen bananas just keep piling up!)
My fallback banana bread recipe is Bill Granger's (full of choc chips - delicious!), but this time I wanted to try something different. The answer was peanut butter. And incidentally, my local supermarket has started stocking Reese's peanut butter chips now! Woo-hoo!
These are basically just Nigella's banana butterscotch muffins from Nigella Express, with Reese's peanut butter chips replacing the butterscotch chips...
|Peanut butter chips|
... and a secret peanut butter centre! Zomg!
|Peanut butter filling|
I made these in mini loaves, because I just adore my mini loaf tray, but of course you could make these as regular muffins if you don't have a loaf tray.
|Ready for the oven|
I ate these for breakfast and afternoon tea, and shared them with coworkers because I'm super generous. (And also I knew I'd eat them all if given the chance.) These were moist and tender and incredibly peanut buttery - perfect with a cup of coffee for an absolute treat of a breakfast! Enjoy.
Peanut Butter Banana Bread
Adapted from Nigella's Banana Butterscotch Muffins
3 very ripe bananas
1/2 cup vegetable oil
2 large eggs
250 grams plain flour
100 grams caster sugar
1/2 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 cup peanut butter chips (alternative: regular chocolate chips), plus extra for sprinkling
8 teaspoons peanut butter
Preheat the oven to 180C and line an 8-loaf mini loaf tray with baking paper.
Mash the bananas and set aside.
Place the oil and eggs in a small bowl or jug and whisk together.
Place the flour, sugar, bicarb and baking powder into a large bowl and whisk together to combine. Mix in the egg-and-oil mixture, followed by the mashed bananas. Finally, stir in the peanut butter chips.
Half fill the indentations in the loaf tray with the mixture. Spoon a teaspoon of peanut butter into each mini-loaf, then top with the remaining mixture. Sprinkle with extra peanut butter chips.
Bake for 20-30 minutes, or until golden brown and cooked through when texted with a skewer.
Makes 8 mini loaves