LFHW Peanut butter banana loaf | Love Food Hate Waste Wales

Peanut butter banana loaf

LFHW - Scotland
45 - 60 mins

Making Banana Bread is a popular way to use up leftover bananas, but if you've also got half a jar of peanut butter in the cupboard you can take this classic bake to the next level!  

If you're not in the mood to bake, bananas can also be frozen and are perfect for throwing in a smoothie or blended with some cocoa to make a healthy ice cream!

3 over-ripe bananas
150g golden caster sugar
225g self-raising flour
1 large free-range egg
3 tbsp crunchy peanut butter crunch
2 tsp vanilla extract
100ml sunflower oil
In a large mixing bowl, mash the bananas with a fork.
Add the sugar and combine with a wooden spoon.
Add the peanut butter, egg, vanilla and oil, and mix well.
Sift in the flour and then combine with an electric hand mixer, or wooden spoon.
Tip into a lined 1lb loaf tin, and bake in a pre-heated oven (170c / 150c fan) for 45-50 minutes. Test with a skewer.
Allow to cool on a wire rack, turning out after a few minutes.