We love making banana bread, it’s one of the easiest bakes and taste so delicious especially when smothered in peanut butter. It’s also the perfect afternoon pick me up, packed full of energy and relatively healthy in our eyes, using two bananas in the mix it’s practically one of your five a day!
During the working week it can be difficult not to go straight for the sugary snacks when you feel an energy slump on the horizon which is why this week we have been making a conscious effort to ditch the chocolate and go for a slice of banana cake instead. It is made even more delicious when covered in Meridian crunchy peanut butter, banana and peanuts is the dream combination!
It’s safe to say that Olive and I have a serious peanut butter addiction and after trying MANY different jars and flavours, Meridian peanut butter is definitely up there as one of our favourites. Made by roasting whole peanuts in their natural skins, it is 100% organic and with no added fats or palm oil it is also pretty healthy too.
- 140g unsalted butter, softened.
- 140g caster sugar
- 2 large egg, beaten
- 140g self raising flour
- 1 tsp baking powder
- 2 very ripe bananas
First heat the oven to 180C and butter and line a regular sized loaf tin. Next cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour at the same time. To finish fold in the remaining flour, baking powder and mashed banana.
Pour into your loaf tin and bake for about 30-35 minutes depending on your oven type and until a skewer come out clean. Once cooked, leave the cake the cool in the tin for about 10 minutes and then move to a wire rack to cool completely.
Pour yourself a large mug of tea, Olive and I are currently obsessing over Bluebird Tea hot cross bun flavoured black tea and enjoy!