Peanut Banana Bread
It’s mid-June, which means our dance show is this weekend! So, after a busy weekend of rugby sevens, I’ve had two nights of rehearsals this week. And as is tradition, we’ll end tonight’s last rehearsal with a pot-luck dinner and strong punch. This superbly moist Peanut Banana Bread is both nutritious and light, and also very delicious. Perfect to munch on after (or before) a workout, without losing the benefits of all that sweat eh?
Ingredients (serves 8 to 10):
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large ripe bananas
4 tablespoons packed dark brown sugar
2 heaped tablespoons organic peanut butter
1 teaspoon Vanilla Extract
3 large eggs
1/4 cup buttermilk
1/4 cup unsalted peanuts
In a medium bowl, combine all-purpose flour, whole-wheat flour, baking powder, baking soda and salt. Give a stir and set aside.
Preheat oven to 345°.
In a large bowl, mash bananas thoroughly with a fork. Stir in dark brown sugar, peanut butter and Vanilla Extract. Add the eggs, one at a time, whisking well after each addition. Finally, whisk in buttermilk and fold in peanuts.
Gently stir flour mixture into banana mixture with a rubber spatula until just blended.
Pour batter into prepared loaf pan. Place in the middle of the oven and bake, at 345°, 1 hour, until a toothpick inserted in the middle of the banana bread comes out clean.
Let Peanut Banana Bread cool completely before removing from the pan, and having a slice or two with a nice cuppa.
