banana and peanut butter bread

  • 125g butter, softened
  • 1 cup (175g) brown sugar 
  • 1 teaspoon vanilla extract 
  • 2 eggs 
  • 2 cups mashed banana 
  • ½ cup (140g) crunchy peanut butter 
  • 1¾ cups (255g) plain (all-purpose) flour, sifted 
  • 1 teaspoon baking powder, sifted 
  • 1 teaspoon bicarbonate of (baking) soda 
  • 1 teaspoon ground cinnamon 
  • ⅓ cup (80ml) maple syrup
    icing (confectioner’s) sugar, for dusting
  1. Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl.
  2. Gradually add the eggs and beat well to combine. Add the banana, peanut butter, flour, baking powder, bicarbonate of soda, cinnamon and maple syrup and stir to combine. 
  3. Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper. Bake for 85–90 minutes or until cooked when tested with a skewer.
  4. Cool in the tin for 20 minutes before turning out onto a wire rack to cool completely. Dust with icing sugar to serve. Serves 6–8.
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