Pip's banana bread with whipped peanut butter & raspberry coulis.
This is a great twist on a classic banana bread with the addition of peanut butter and all the toppings. I love serving this at the weekends for friends and family when I want to impress and make something a bit different. Scroll to the bottom of the blog or click here to watch me whipping this treat up at home!
Peanut Butter Banana Bread:
- 70g unsalted butter, melted
- 3 over ripe small bananas, mashed
- 80g Pip & Nut The Ultimate smooth peanut butter
- 200g dark muscovado) soft sugar
- 2 medium egg, beaten
- 190g plain flour, sifted
- 2 1/2 tsp baking powder
- 5 dates, pitted and roughly chopped
- 1 tsp cinnamon
- Pinch of sea salt
Whipped Peanut Butter
- 2 tbsp Pip & Nut The Ultimate peanut butter
- 150ml double cream
- 1 tbsp honey
- Pinch of Sea salt
- 100g raspberries
- 1 tsp lemon
- 25g sugar
- Fresh Berries
Start by pre-heating the oven to 160 C fan / 180 C and line a large loaf tin with baking paper.
Start by combining the wet ingredients together in a bowl. First mash the bananas in a bowl with the back of a fork until mostly smooth with small lumps of banana throughout. Add the Ultimate Peanut Butter (or our original will work too!), the beaten egg and the melted butter and stir to combine. Set aside.
In a separate bowl sift the plain flour, add the muscovado sugar, cinnamon, baking powder, salt, and stir with a wooden spoon. Add the wet ingredients to the dry ingredients and combine again with the wooden spoon.
Once fully combined, pour the mixture into the prepared baking tin. Place in the over for 45-50 mins.
Whilst the cake is baking, prepare the toppings. To make the whipped peanut butter, whisk the cream into soft peaks, being careful not to over whisk, then stir in using a spatula the peanut butter, honey and sea salt. For the raspberry coulis place all the ingredients in a small pan and gently heat on a low heat until the raspberries are fully broken down.
Before removing the cake from the oven, check if the cake is cooked by inserting a wooden skewer into the cake - if the skewer comes out clean then it’s ready. Leave cake to cool in the tin for 20 minutes then remove from the tin and place on a wire frame to cool completely.
Once cool, slice the banana bread into 1.5cm slices and toast both sides in a dry frying pan on a medium heat. To finish, place a generous spoonful of whipped peanut butter and coulis on top of the banana bread.
Garnish with more berries (squish them a little to get that glistening look).
(and don't forget to share your creations with us @pipandnut)