When I still had a stall at the Hazel Food Market in Pretoria, I sold these banana loaves and every week I would bake more than the previous week, and every week I would sell out after a few hours. People went bananas (so lame, sorry!) for my flavoured banana breads. When I stopped doing the market (trying to fit in all the baking and cooking while writing my second book was pretty impossible), I didn’t want to see or smell banana bread after baking so many but yesterday I had a whole bunch of too-soft-to-eat bananas and thought I’d make this as an after-school treat for the twins.
I used peanut butter to flavour this bread but you could do the same with Nutella, tinned caramel (dulce de leche) or you could keep it simple and bake the bread as is. Peanut butter and banana is a match made in heaven and if it was good enough for the King (Elvis, that is), it’s good enough for me.
This is a lovely moist loaf packed with banana flavour. The trick is to use bananas that you would be throwing away. I always keep my bananas until their skins are almost completely black because that ensures the bananaiest of banana flavours. When I did the market, I would buy bananas on the Monday before the market and keep them in a plastic packet until they went completely black and mushy.
Makes 1 medium loaf
125g butter, room temperature
350g soft bananas (approximately 4 large bananas)
1 teaspoon vanilla extract
2 teaspoons baking powder
1 cup peanut butter
- Pre-heat the oven to 180°c and grease and line a loaf cake tin.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time and add the bananas and vanilla extract. Mix well.
- Sift in the flour and baking powder and fold in.
- Place 1-2 cups of the batter in a smaller bowl then mix in the peanut butter.
- Place the plain banana bread batter in the prepared tin then dollop in the peanut butter-flavoured batter.
- With a knife or the back of a spoon, swirl the two batter together. Take care not to mix too much, you don’t want the batters to blend together completely.
- Place the loaf tin in the oven and bake for 50-60 minutes until a skewer inserted comes out clean. If the loaf is browning too much, simply place a piece of foil over it approximately 40 minutes in to the baking time.
- Remove the baked loaf out of the oven and allow to cool in the tin for 20 minutes before turning out onto a cooling rack. Allow to cool completely.
- Serve with lashings of butter.