This banana bread uses a handful of salted peanuts and lots of crunchy peanut butter which adds a little extra texture, but if you're just soft you can use it.
Ingredients:
- 50 g / 3½ tablespoons of butter, plus extra for greasing
- 3 very ripe bananas, plus 1 extra for garnish
- 4½ ounces / 120g crunchy peanut butter
- 220g / 1⅔ cups of all-purpose flour
- 80 g / half cup of powdered / granulated sugar
- 100 g / ½ cup of soft light brown sugar
- 3 teaspoons of baking powder
- ½ teaspoon of sea salt
- 2 eggs
- 2 tablespoons of salted peanuts
- 900 g / 2 lbs. baking tray, greased and lined with parchment paper
Instructions:
- Preheat the oven to 180 ° C ventilated / 200 ° C / 400 ° F / Gas 6.
- Melt the butter in a saucepan over medium heat (or in the microwave), then remove from the heat.
- Put the bananas in a bowl and mash them well. Add the peanut butter and melted butter and mix well to combine.
- In a large separate bowl put the flour, the two sugars, the yeast and the salt. It's worth sifting here to avoid lumps in the brown sugar. Stir to combine, then make a loose hole in the center. Add the eggs and beat loosely.
- Now lay the banana mixture on top and gradually combine all the ingredients with a whisk, starting with the wet mixture in the well.
- Once all the ingredients have been blended, transfer the batter to the prepared pan.
- Slice the remaining banana (as you like) and add it to the surface of the batter, along with the salted peanuts.
- Bake in a preheated oven for 45 to 60 minutes, until they are leavened and well cooked and a toothpick inserted in the center of the cake comes out clean.
- Transfer the pan to a wire rack and let it rest for 15 minutes in the pan, then turn it out of the mold and let it cool completely before slicing and serving.
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