For the ultimate afternoon tea, serve up this chocolate and peanut butter banana bread. Bursting with sweet and nutty flavours, it's an easy way to impress the crowd.
- Serves12
- Cook time1 hour
- Prep time10 minutes, + 5 mins cooling time
Ingredients
- 2 cups (320g) wholemeal self-raising flour
- 1 cup (160g) coconut sugar
- ¾ cup (185ml) buttermilk
- 2 eggs, lightly whisked
- 2 large overripe bananas, mashed
- 150g coconut oil, melted
- ⅔ cup (190g) crunchy peanut butter
- 1/4 cup dark choc chips
- Crunchy peanut butter, extra, to serve
- Dark choc chips, extra, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease a 10cm x 20cm (base measurement) loaf pan and line the base and 2 long sides with baking paper, allowing sides to overhang. Combine the flour and sugar in a large bowl. Whisk the buttermilk, egg and banana in a bowl. Add to flour mixture with the oil. Stir to combine.Step 2
Spread one-third of the banana mixture over the base of the prepared pan. Top with one-third of the peanut butter with some choc chips. Continue layering with remaining banana mixture, peanut butter and choc chips. Use a round-bladed knife to gently marble. Sprinkle with choc chips.
Step 3
Bake for 1 hour or until a skewer inserted in centre comes out clean. Set aside in pan for 5 mins to cool slightly before transferring to a wire rack. Serve warm or at room temperature with extra peanut butter.