A simple recipe that needs little explaining. One tip I do want to share before you attempt the recipe at home is to let the bananas get really brown and squidgy! The browner and more bruised the bananas the more flavoursome the cake will be.
At home we eat it straight out of the oven, however, try toasting it the following morning for an indulgent way to start your day. Topped with either peanut butter or some strawberry jam!
Peanut Butter Choc Chip Banana Bread
Makes one big loaf
185g peanut butter
2 tsp vanilla essence
a good pinch of salt
270g oat flour
4 tsp baking powder
270g dark chocolate, min. 75%
- Preheat the oven to 200˚C
- In a bowl combine the peanut butter, honey and eggs with an electric hand whisk. In a separate bowl mash the bananas with a fork. Transfer into the peanut butter mixture and gently fold in with a good pinch of salt and vanilla essence.
- Next mix the oat flour and baking powder in a bowl. Gradually add this to your wet batter mixing whilst continuously whisking.
- Lastly, chop the chocolate into small pieces and fold into the batter. Transfer the entire mix to a pre-greased or lined baking tin. Optional; add sliced banana pieces to the top for an extra aesthetic look.
- Reduce the oven temperature to 180˚C and bake for 50 minutes or so. Personally, I love to eat it straight out of the oven whilst it's still warm but be warned it will break easier. If you let it cool the banana bread will be more forgiving when you slice it!
Note: This recipe can also be made vegan by substituting the honey for agave and the eggs for a vegan flax egg.