Peanut butter banana bread with caramel and chocolate
The best banana bread recipe I've ever tried! Mouthfuls of sweet, soft cake, with salty peanuts and morsels of caramel.
Servings: 4 people
Ingredients
- 2 bananas soft and ready to mash, see notes for a trick
- 125 g unsalted butter melted
- 140 g brown sugar
- 60 g caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 250 g flour
- 1 tsp baking powder
- 3 small Snickers bars (or 1½ normal sized bars)
- 2 tbsp smooth peanut butter
- Demerara sugar to sprinkle
Instructions
- Preheat the oven to 180°C/160°C fan/350°F and grease and line a 2lb loaf tin.
- Mash the bananas until relatively smooth and pour in the melted butter. Beat to combine then add the sugars, vanilla and eggs. Whisk thoroughly to ensure the batter is well mixed.
- Tip in the flour and baking powder and gently fold together. If the mixture seems a bit thick, feel free to add a splash of milk. Slice the Snickers bars into thin pieces and add to the mixture, folding carefully.
- Pour the banana mixture into the prepared tin and top with the peanut butter - spread the dollops out evenly across the surface. Using a skewer or fork, swirl the peanut butter into the batter and sprinkle with demerara sugar.
- Pop the tin in the oven and bake for 45 minutes. Check the cake using a skewer - if liquid batter sticks to the skewer return it to the oven for 5 minutes. You want crumbs on the skewer as it is a soft and moist cake.
- Remove from the oven and leave to cool in its tin. Serve in slices, maybe covered in extra peanut butter! Store in a airtight plastic tub.
Notes
Olivia Pott's trick for soft bananas: If you've bought bananas that are still a little hard, pop them in the freezer. After a few hours or a day, defrost them in boiling water and they'll be buttery soft and ready to use.