I've run out of excuses for why I make so many versions of banana bread, so I won't bother trying to give you one. Just know that only when they stop growing bananas, will I stop making banana bread.
Peanut Butter Cup Banana Bread
slightly adapted from here
120ml sunflower oil
225g light muscovado sugar
225g self-raising flour, sifted
10 mini peanut butter cups, chopped
70 smooth peanut butter, divided
Preheat the oven to 180°. Spray a 23 cm x 13 cm loaf pan with cooking oil spray and line it with baking paper (or a paper liner- best things ever invented). Set aside.
Put the bananas in a food processor and puree until smooth. Set aside.
In a large mixing bowl, whisk together the oil, sugar and eggs until combined. Add 50g of the peanut butter and whisk until incorporated. Using a large metal spoon, fold in the flour. Add the banana puree and buttermilk and fold until combined. Add the shopped peanut butter cups fold until just combined.
Pour the batter into the prepared pan.
Put the remaining 20g of peanut butter into a small pan and warm over a low heat until runny. Dollop over the top of the batter and use a skewer to swirl, creating a marbled effect.
Bake for about 1 hour 20 minutes, or until a skewer inserted into the centre comes out clean. Start checking the cake at the 1 hour mark and cover loosely with foil if it starts to brown too quickly. Leave in the pan for 10 minutes before transferring to a wire to cool completely.