Banana bread with peanut butter

Banana bread with peanut butter—the most delicious and incredibly fresh cake baked with ripe bananas and peanut butter. I highly recommend this recipe to everyone.

Preparation time: 25 minutes Baking time: 50 minutes Number of servings: baking tin minimum 12 x 25 cm In 100 g of dough: Energy value 369 kcal Carbohydrates 40 g - Of which sugars 18 g Protein 11 g Fats 19 g Diet: vegetarian.

• wheat cake flour 220 g
• 2-3 ripe bananas - 250 g after peeling
• large eggs - taken out of the fridge in advance, 3 pieces - 185 g after breaking
• fine or regular sugar 130 g
• peanut butter - no additives 200 g
• vegetable oil 50 ml
• 5 g cocoa
• baking powder and baking soda 1 flat teaspoon each
• salt 1/4 teaspoon
• half a small banana
• peanut butter 25 g
• roasted and salted peanuts 20 g

Banana bread with peanut butter

Before you start making this cake, I recommend reading the entire recipe first to prepare for the next steps. Cake pan: minimum size 12 x 25 cm.

You can now start preheating your oven. Set it to approximately 175 degrees Celsius with the top/bottom baking option. For convection, select 160 degrees Celsius.

Place all the dry ingredients (except sugar) in a bowl and mix thoroughly, for example, using a whisk. This ensures that the cocoa, baking powder, and baking soda are perfectly distributed. The dry ingredients are: 220 grams of all-purpose flour, e.g., cake flour or all-purpose flour; 5 grams of cocoa; a level teaspoon each of baking powder and baking soda; and 1/4 level teaspoon of salt.

Mix a jar of natural peanut butter, made with peanuts, without any additives, thoroughly first. Only then add 200g of peanut butter to a bowl. Also add 250g of pure pulp from very ripe, or even overripe, bananas (usually 2-3). I weigh the bananas after peeling them. Simply mash them with a fork in a bowl along with the peanut butter, then mix everything thoroughly with a spoon.

Tip: I haven't tested this, but you could certainly use another nut butter, such as hazelnut. Peanut butter is best, though, as it has a neutral flavor. Hazelnuts can be bitter.

In a larger bowl, pour 130 grams of regular or caster sugar. Crack in three large eggs (about 185 grams when beaten). Beat the sugar and eggs with a mixer at high speed until the sugar is completely dissolved in the eggs. The mixture should be light and fluffy by the end of the mixing process. Beating can take up to 10 minutes. Next, add 50 ml of oil. Beat briefly at high speed.

Tip: You can replace the regular sugar with 150 grams of erythritol. You can replace the oil with the same amount of melted and cooled butter.

Add the peanut butter and banana mixture you just mixed into the bowl with the beaten eggs. Mix everything together briefly with a spatula.

Finally, pour the sifted dry ingredients into the bowl. Mix everything thoroughly but slowly using a wooden spoon or spatula, just until combined.

Grease the inside of a small loaf pan (minimum dimensions: 12 x 25 cm) with the remaining oil and sprinkle with breadcrumbs. You can also line the inside of the pan with baking paper. Pour the batter into the pan and smooth it out.

It's not necessary, but I recommend topping it with a few slices of banana and a few teaspoons of peanut butter. Sprinkle with roasted and salted peanuts, or if you don't like salty flavors in sweet baked goods, you can omit the nuts or use unsalted roasted nuts.

Place the pan with the banana bread in a well-heated oven. Bake in the top/bottom position; use the middle rack; preheat the oven to 175 degrees Celsius; bake for approximately 50 minutes or longer. After approximately 45 minutes, check to see if the cake is done. Carefully open the oven door and insert a wooden skewer into the center of the cake. If the skewer comes out clean, the cake is ready. Don't bake it longer "just to be sure" to avoid over-drying the cake. After baking, open the oven door slightly. After 5 minutes, you can remove the bread from the oven. After a few minutes, remove it from the pan and place it on a cooling rack.

Tip: Cakes baked in a smaller diameter tin will need a slightly longer baking time, up to one hour.

Peanut butter banana bread is a very moist, long-lasting cake. Once cooled, I recommend wrapping it loosely in wax paper and then placing it in a clear grocery bag, a ziplock bag, or a pastry container. Store the bread in the refrigerator for up to 5 days or longer.

Enjoy your meal.