Hello lovelies,
Another day, another banana loaf and today’s combination is guaranteed to have you running back for seconds… and thirds… even fourths… or quite frankly, wanting to eat the entire bake in one sitting.
I’m absolutely loving working my way through my ‘flavour combinations to add to my banana loaf’ list as with each and every combination I try, it’s making me fall more and more in love with banana loafs.
To be completely honest with you, today’s combination is one I was wary of as they aren’t flavours I work with very often but knew I wanted to experiment with and boy, am I glad I did as I’m now completely and utterly obsessed.
The combination I’m talking of is: banana, peanut butter and dark chocolate. Wow! Oh Wow! Oh Wow! Three very strong flavours in their own right but they all come together and harmonise beautifully.
It’s certainly a unique set of ingredients and it won’t be for everyone but if they are flavours you like individually , then I can guarantee you’ll love them all together!
They made for the perfect banana loaf that I knew I couldn’t gate keep for any longer.
So, if you’d like to recreate this banana loaf yourself, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Banana Bread, Desert, Sweet Treat
Servings: 8-10 Slices
Prep Time: 15 Minutes
Bake Time: 50-60 Minutes
Decorating Time: 10 Minutes
Overall Time: 1+ Hours
Ingredients You Need For The Banana Bread:
- 140g Of Unsalted Butter, Softened
- 140g Of Golden Caster Sugar
- 2 Eggs
- 2tsp Of Vanilla Bean Paste / Extract
- 140g Of Self-Raising Flour
- 1tsp Of Baking Powder
- 4 Ripe Bananas, Mashed
- 300g Of Dark Chocolate, Chopped Small
- 1 Jar Of Peanut Butter Spread
Ingredients You Need To Decorate:
- 50g Of Peanut Butter
- 50g Od Dark Chocolate
How To Make The Banana Bread:
- Firstly, gather together your equipment and ingredients, line a 2lb loaf tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a large mixing bowl, beat together the 140g of unsalted butter and 140g of golden caster sugar until light and fluffy.
- Next, in a cup, beat together the 2 eggs with the 2tsp of vanilla extract. Add the egg mixture into mixing bowl with the butter a little at a time, beating well between each addition.
- Now, fold in the 140g of plain flour, 1tsp of baking powder, 4 mashed bananas and 300g of chopped dark chocolate.
- Pour 1/3rd of the banana bread batter into the base of the loaf tin and using a palette knife, spread out to all four corners and sides.
- Add 2tbsp of loosened peanut butter spread and swirl throughout the top of the banana bread batter.
- Spoon the 2/3rd of the banana bread batter, again spreading to all four corners and sides.
- Again, add 2tbsp of loosened peanut butter spread and swirl throughout.
- Top with the final 3/3rd of the banana bread batter, again spooning to all four corners and sides.
- Add 2tbsp more of peanut butter spread and swirl throughout the banana bread batter.
- Place the loaf tin into the oven and bake for 50-60 minutes, until puffed up and a skewer inserted into the centre comes out clean.
- Once baked, remove from the oven and allow to cool completely in the loaf tin before carefully removing and placing onto a wire rack.
How To Decorate:
- Now that the banana bread is baked and completely cool, it’s time to decorate.
- In separate microwavable bowls, add the 50g of dark chocolate to one bowl and 50g of peanut butter spread to the other, place into the microwave and in 10 second blasts, blast the chocolate and peanut butter spread until completely melted.
- When melted, transfer them both into separate piping bags.
- Snip the very tip of the dark chocolate filled piping bag off and drizzle the chocolate over the top of the banana bread.
- Then, snip the very tip of the peanut butter filled piping bag off and drizzle the peanut butter spread over the top of the banana bread.
- Finally, set the banana bread to one side for 30 minutes to allow the chocolate and spread to set, then using a sharp knife, cut the banana bread into slices and serve!
That’s your Peanut Butter Banana Loaf prepared, baked and decorated, ready for you to enjoy!
Notes:
- Store this banana bread in an airtight container at room temperature for up to 5 days or in an airtight container in the refrigerator for up to 7 days.
- You can freeze this banana loaf for up to 3 months. Bake the banana loaf then allow it to cool completely. I would recommend once cooled to cut into individual slices, wrap in clingfilm followed by adding an outer layer of aluminium foil and then place inside a freezer safe bag. The double wrapping prevents freezer burn and stops the bread from picking up other odours.
This flavour combination in a banana loaf is blooming heavenly!
Everyone who took a bite fell head over heels in love immediately so if you needed a sign to bake a banana loaf? This is it.
Let me know in the comments below if you make this banana loaf yourself and if you do, what your thoughts are on it. Have you ever tried this combo before? Did you love it in today’s banana loaf?
Sending you all tons of love & hugs as always,
Elle xo
