I'm convinced that bananas were put on this earth to tempt us into buying too many of them at once. At first it's all Happy Days with weekend pikelets, mid-week post-workout smoothies and trips to school as part of a packed lunch. But towards the end of the week, after a few overripe days mocking us from the fruit bowl, we are forced to a make banana bread and then eat it with lashings of unsalted Danish butter while sipping frothy coffee. It's part of a master plan. Not a bad plan, really.
Peanut Butter Banana Bread170g (1 1/2 cups) spelt flour (or plain flour)
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
75g unsalted butter, softened, plus extra for greasing
200g (1 cup) brown sugar
1/4 cup smooth peanut butter
1 egg, at room temperature
1 teaspoon vanilla extract
1 1/4 cups banana puree (about 3 bananas)
Preheat the oven to 180C (350F). Grease and line a 23 cm x 13 cm loaf pan with baking paper. Set aside.
Sift the flour, baking soda and cinnamon into a bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar for 5 minutes until smooth and creamy. Stop the mixer, scrape down the sides of the bowl and add the peanut butter. Beat until incorporated and add the egg and vanilla, beating until thoroughly mixed. Add the banana puree and beat to combine. Stop the mixer, scrape down the sides of the bowl and add the flour mixture. Mix at low speed until just combined. Do not over beat.
Scrape the batter into the prepared pan, smooth the top and bake for 50 - 55 minutes, until a skewer inserted into the centre comes out clean. Leave in the pan for 20 minutes before turning out on to a wire rack to cool. Slice thickly when warm or at room temperature and serve with butter or just as is... it's all good.