The Ultimate Banana Bread
4
20 minutes
50 minutes
Shop the Recipe
Ingredients
- Banana Bread
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80g Pip & Nut The Ultimate Smooth Peanut Butter
-
70g unsalted butter - melted
-
3 over-ripe small bananas - mashed
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200g dark muscovado sugar
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2 medium eggs - beaten
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190g plain flour - sifted
-
2.5 tsp baking powder
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5 dates - pitted and roughly chopped
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1 tsp cinnamon
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Pinch of sea salt
- Whipped Peanut Butter
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2 tbsp Pip & Nut The Ultimate Peanut Butter
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150ml double cream
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1 tbsp honey
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Pinch of sea salt
- Raspberry Coulis
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100g raspberries
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1 tsp lemon juice
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25g sugar
- Garnish
-
Fresh berries
Method
Preheat oven to 160C fan/180C. Line a large loaf tin with baking paper.
Mash the bananas in a bowl. Add the peanut butter, beaten egg and melted butter and stir to combine.
In a separate bowl combine the flour, muscovado sugar, cinnamon, baking powder, salt and dates. Add the wet ingredients and mix. Pour into the tin.
Bake for 45-50 minutes until a skewer inserted comes out clean.
For the whipped peanut butter: whisk cream into soft peaks then stir in the peanut butter, honey and sea salt.
For the raspberry coulis: gently heat all ingredients in a small pan until raspberries break down.
Cool the cake for 20 minutes then remove from the tin. Once cool, slice into 1.5cm slices and toast in a dry frying pan.
Top with whipped peanut butter, coulis and fresh berries.
