Peanut Butter Banana Bread
Banana bread is one of my favourite loaves to bake and I like to make a different variation almost every time. Topped with some peanut butter icing and a few chocolate chips – this one takes the usual standard banana bread to a whole new gustatory level. Also being an egg-free banana bread, vegans can delight in the ability to indulge in this store cupboard staple too!
- Preperation Time:
- 10 minutes
- Cooking Time:
- 50 - 55 minutes
- 4 super ripe bananas, approx. 400g peeled weight
- 60g Organic Kitchen extra virgin coconut oil, melted
- 2 tbsp maple syrup
- 80g Organic Kitchen smooth peanut butter
- 60ml Organic Kitchen oat drink (or non-dairy milk of choice)
- 160g wholemeal spelt flour (or you could use half wholemeal and half white spelt flour)
- 60g Just Natural Organic buckwheat flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp Just Natural Organic ground cinnamon
- ½ tsp sea salt
- 60ml maple syrup
- 80g peanut flour
- 80ml water (or non-dairy milk of choice), more as needed
- 1 - 2 tbsp Just Natural Organic cacao nibs, or mini chocolate chips
For the Icing
How to Make it
- Line a 2lb loaf tin with baking paper and lightly grease with spray oil.
- Blend together bananas, melted coconut oil, maple syrup, peanut butter, and non-dairy milk of choice in a high-speed blender.
- Place the flour through to the salt into a large bowl. Add the banana puree mixture to the dry ingredients and stir to combine.
- Place this relatively thick batter into the prepared tin. Spread evenly using the back of a spoon and bake in your preheated oven for 50 - 55 minutes (until a toothpick inserted comes out clean).
- Allow to cool fully on a wire rack.
- Mix together the icing ingredients in a bowl. Add as much liquid to achieve a thick yet spreadable icing.
- Spread over the cooled loaf, sprinkle with cacao nibs (or mini chocolate chips if desired), slice and perhaps savour with a nice cup of tea...