Banana bread with sweet nut butter & toasted peanuts
READY IN 1 hour 10 minutes plus cooling and chilling time SERVES 10
I pull out this recipe pretty much every time I notice wicked fruit flies eyeing up my fruit bowl and its pile of ripening bananas. Frustratingly, when bananas are at their sweetest, my fickle kids won’t touch them, so into this loaf they go.
1¾ cups self-raising flour ¼ tsp salt ½ cup golden caster sugar ¼ tsp baking soda ¼ cup milk 2 free-range eggs, beaten 75g butter, melted 1 cup ripe, mashed banana SWEET TOASTED PEANUTS 2 cups raw peanuts 1/3 cup sugar ¼ cup water ¼ tsp salt SWEET NUT BUTTER 1/3 cup butter, softened 1/3 cup cream cheese, softened 1/3 cup crunchy peanut butter 2 Tbsp icing sugar
1 Preheat oven to 180°C fanbake. Line a standard loaf tin (around 23cm x 12cm) with baking paper. Sift flour and salt into a bowl and stir in sugar. 2 In a separate large bowl stir the baking soda into the milk until it dissolves. Stir the eggs and melted butter into the milk mixture, followed by the banana. Gently fold in the dry ingredients and spoon mixture into the lined tin. 3 Bake for around 40 minutes or until a skewer inserted into the centre comes out clean. Leave in tin to cool slightly then remove and cool on a wire rack. Reduce oven temperature to 160°C fanbake. 4 In a large, heavy saucepan, combine the peanuts, sugar and water. Bring to a boil then simmer until all liquid has just about evaporated (about 10 minutes), stirring every now and then. Spread peanuts in a single layer on a lined baking tray and sprinkle with salt. 5 Bake for about 10-15 minutes, turning once or twice, until dry and lightly browned. Cool completely and store in an airtight container. 6 For the sweet nut butter, whip all the ingredients together with beaters or a wooden spoon until well combined. Spoon into a jar and chill in the fridge. 7 Serve thick slices of banana bread slathered in sweet nut butter with a scattering of sweet toasted peanuts and a cup of tea.