Servings

8-10

Cook

1 hr

If you like peanut butter and bananas then this is for you. I wanted to find another way to make banana bread and ended up using some of my favourite ingredients.

Banana, Chocolate & Peanut Butter Loaf

INGREDIENTS

200g plain flour

160g light brown soft sugar

2 eggs

2 tsp baking powder

60g peanut butter

1 tsp salt

3 ripe bananas, mashed

4 tbsp brown butter, made from 100g unsalted butter

60g of 60% cocoa solids chocolate, chopped

60g roasted peanuts, chopped

METHOD

To make the brown butter (also called beurre noisette), in a small saucepan melt the butter over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly.

As the butter melts, it will begin to foam and spit, so be careful. The colour will change from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you get a nutty aroma, take the pan off the heat and strain the browned butter through a fine wire mesh sieve into a heatproof bowl to cool.

Preheat the oven to 180C/160C fan. Line a 2lb loaf tin with baking parchment.

Sieve the flour and baking powder into a bowl and add the salt. In a large separate bowl or the bowl of your stand mixer, beat together the sugar, eggs and brown butter until pale and fluffy. Mix in the peanut butter and mashed bananas. Fold in the flour mixture, chocolate and peanuts until well incorporated but do not overbeat.

Spoon into the tin and bake for about 1 hour or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

Tip:

The brown butter gives the loaf a deliciously nutty taste but, if you prefer, substitute the butter for sunflower oil.

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