SERVINGS
Makes one 9” x 5” loaf - cuts into 8-10 slices
Ingredients
• Butter - for greasing pan
• 4 large very ripe bananas
• 165g Silky Smooth Peanut Butter
• 150g avocado or olive oil
• 150g brown sugar
• 2 tsp vanilla extract
• 2 large eggs
• 75g buttermilk or plain yogurt
• 210g AP flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1⁄2 tsp kosher salt
• 3 tbsp demerara sugar
Let's Do This!
1 — Preheat the oven to 355F convection fan bake. Grease a 10” x 5” loaf pan with butter, and line with parchment.
2 — Reserve half a banana, slice length ways, for the top of the banana bread. Roughly mash the rest in a bowl and set aside. Make sure there’s still some chunks present for texture.
3 — In a bowl, whisk together oil, brown sugar, vanilla, eggs, peanut butter and buttermilk/yogurt. Add mashed bananas and set aside.
4 — In another large bowl, whisk flour, baking soda, baking powder and salt. Fold this into the
banana mixture until just combined, and pour into the prepared pan. Smooth the top if not
level, and add on the reserved half banana. Sprinkle with demerara sugar.
5 — Bake for 40-50 minutes until a skewer comes out clean, and the top has begun to caramelize.
6 — Leave to cool in the pan for 10-15 minutes. Then transfer to a wire rack to cool completely. This is especially good sliced and toasted in a pan with a little butter and then more peanut butter slathered on top.
