Pair this peanut butter banana bread with a hot cup of tea or coffee for the perfect afternoon treat. We also often find ourselves reaching for a slice at breakfast - slathered with a generous spread of nut butter, of course.
Takes 1hr 40 (including cooling time). Serves 8-10.
- 200g rolled oats
- 4 large ripe bananas (the older the better, peeled)
- 50g brown sugar
- 100ml maple syrup
- 100ml milk of choice
- 75ml melted coconut oil, plus extra for greasing
- 2 teaspoons baking powder
- 200g toasted pecans, roughly chopped
- 75g dark chocolate of your choice
- 100g of Super Roasted Peanut Butter
Preheat the oven to 170°C. Grease a 900g non-stick loaf tin with coconut oil.
Blitz the oats in a food processor until you have a rough flour. Add the bananas into the food processor with the sugar, maple syrup, milk and melted coconut oil and blitz until well combined. Add the baking powder and a good pinch of salt. Pulse until combined, then stir in the pecans.
Pour the batter into the loaf tin, break the chocolate into rough chunks and roughly stab it into the batter making sure it's fully submerged. Spoon a few tablespoons of extra crunchy peanut butter on top and use the tip of a knife to distribute it around the top of the bread.
Bake for 1 hour or until a skewer comes out clean. Leave to cool on a wire rack for 30 minutes before slicing. Serve with more peanut butter.
Pip’s Top Tip: Remember to give your nut butter a good stir before using it, as the oils can naturally separate. This is because there is no palm oil in any of our nut butters, which is often added to stop this natural separation.