It really wasn’t intentional to let those 3 bananas hide away until they went brown, I honestly didn’t mean for it to happen but because it did happen I was able to experiment and make this deliciously moreish loaf.
As previously stated elsewhere on the blog I can’t get enough of Peanut Butter, mix it with Chocolate and I’m yours, mix it with Bananas and then I’m yours forever.
I adapted a Banana & Chocolate Loaf recipe from the Leiths Baking Bible.
Banana, Peanut Butter & Milk Chocolate Chunk Loaf
3 very ripe bananas
115g / 4oz caster sugar
2 large eggs, beaten
1 tsp vanilla paste
2 tsp honey
100g / 3½ oz crunchy peanut butter
225g / 8oz plain flour
3 tsp baking powder
½ tsp bicarb of soda
100g / 3½ oz milk chocolate
Preheat the oven to 190°c / 375°f / gas mark 5 and grease and line a loaf tin with some greaseproof paper.
Mash your bananas with a fork or like me in the bottom of your kitchenaid with the beater paddle. Then mix in the sugar, eggs, vanilla paste, honey and peanut butter.
Sift together the flour, baking powder and bicarb and fold them into your mix.
Take the bar of chocolate (I used Green & Blacks) still wrapped and bash it with a rolling-pin. Unwrap the chocolate and break any super large chunks into smaller pieces by hand. Coat the chunks in a teaspoon of flour, to help prevent them from all sinking to the bottom of the cake. Fold them into the cake mixture and pour into the prepared tin, smooth the top.
Bake for 40-50 minutes or until a sharp knife comes out clean.
Leave to cool for 5 minutes in the tin before placing on a wire rack.
I thought about melting some more chocolate and peanut butter together and drizzling it over the top, to make pretty. But it actually really didn’t need that flavour wise. Properly delicious, best served ALL day.
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