Peanut Butter Banana Bread

Peanut Butter Banana Bread

Peanut Butter Banana Bread, The New Way to Cake by Benjamina Ebuehi, Photography by Holly Wulff Petersen.

Unlock a whole new world of flavour with Benjamina Ebuehi’s signature cakes. Inspired by her journey to The Great British Bake Off and beyond, Benjamina’s groundbreaking recipes put flavour at the forefront by letting the star ingredients—toasted nuts, fragrant spices, bold herbs and ripe fruit—do all the work. Creations like Plum & Black Pepper Cake, Masala-Chai Carrot Cake and Peanut Butter Banana Bread are as impressive as they are simple. Beautiful, minimal finishing touches make a big impact, highlighting the exciting ingredients within.

These irresistible treats will amaze your friends and family as easily as they will spice up your week. Full of beautiful, of-the-moment cakes with unforgettable flavours, The New Way to Cake brings out the best baker in everyone.

The New Way to Cake: Simple Recipes with Exceptional Flavor is available at and Indigo.

Peanut Butter Banana Bread

I believe that a good banana bread should be part of every baker’s repertoire. As soon as you spot those black bananas in the fruit bowl, you should know what to do. This version happens to be vegan, which was by no means intentional. Swirling in some peanut butter adds a sweet-and-salty contrast that works so well. You could sub in almond butter for a mellower flavour, or even hazelnut butter would be welcome here. I do think this tastes better the next day (if it can last that long), as it gives the flavours time to mingle with each other. My favourite way to eat this is lightly toasted to crisp up the edges with a generous spread of salted butter.

Yield: 6-8 servings

4 small ripe bananas, divided

3 tbsp (50 g) smooth peanut butter

1/2 cup (120 ml) vegetable oil

5 tbsp (75 ml) almond or soy milk

1 tsp vanilla extract

21/3 cups (300 g) all-purpose flour

3/4 cup (175 g) light brown sugar

2 tsp (10 g) baking powder

1/2 tsp cinnamon

Pinch of salt

Preheat the oven to 350°F (180°C). Grease a 2-pound (900-g) loaf pan and line the bottom with parchment paper.

In a large bowl, use a fork to mash 3 bananas. Mix in the peanut butter, oil, milk and vanilla and set aside. In a separate bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.

Pour the banana mixture into the dry ingredients and stir gently until just combined.

Slice the remaining banana in half lengthwise. Pour the batter into the loaf pan and gently place the sliced banana on top without overlapping the slices or pushing them into the batter. Bake for 45 to 50 minutes, or until well risen and a toothpick inserted into the center comes out clean.

Leave to cool completely before slicing.

Tip: For some added texture, use a crunchy peanut butter instead of smooth or fold in chopped, roasted peanuts before baking.

Recipe reprinted with permission from Page Street Publishing.

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