Peanut Butter & Jelly Banana Bread

SERVES 8 PREPARATION 10 MINUTES COOKING 1 HOUR

Preheat oven to moderate, 180°C. Lightly grease and line a 10 x 20cm loaf pan. Sift 2 cups selfraising flour and 1 teaspoon ground cinnamon together into a large bowl. Stir in ½ cup brown sugar. Make a well. In a small bowl, combine ½ cup crunchy peanut butter and 1 tablespoon caster sugar, then set aside. In a large jug, combine 4 mashed ripe bananas, 125g melted butter, ¼ cup milk, 2 eggs and 1 teaspoon vanilla extract. Pour into flour mixture. Fold together lightly to combine. Pour one-third mixture into pan. Dollop half the peanut butter mixture and ¼ cup raspberry jam over. Pour in half the remaining batter, then top with remaining peanut butter and ¼ cup raspberry jam. Finish with remaining batter, smoothing the top. Bake for 55-60 minutes until cooked when tested (cover with tin foil if over-browning). Cool in pan for 5 minutes before transferring to a wire rack to cool completely. Serve dusted with icing sugar and topped with fresh raspberries.