By Simon Greenwood-Haigh

Peanut Butter and Banana Bread

This is a great way to use up any over-ripe bananas. A slice (or two!) of this loaf is delicious with a cup of tea or coffee or as a treat added to lunchboxes.


  • 100g butter
  • 150g golden caster sugar
  • 2 medium eggs
  • 140g Proper Nutty Peanut Butter
  • 3 ripe bananas, mashed
  • 1 tsp vanilla extract
  • 150g plain flour
  • 100g wholemeal plain flour
  • 1 tsp baking powder
  • 1 banana sliced lengthways for the top (optional)


  1. Preheat oven to 180ºC (160ºC fan).
  2. Line a 900g/2lb loaf tin (approx. 8x4” / 9x5") with baking paper.
  3. Beat the butter & sugar until pale & fluffy.
  4. Gradually add the eggs, mixing well.
  5. Add the mashed bananas, peanut butter & vanilla extract and mix.
  6. Fold in the flour & baking powder until just mixed.
  7. Pour the mixture into prepared tin & smooth the top.
  8. If using, push the sliced banana halves lightly into top of the mixture, sprinkle them with a little sugar.
  9. Bake for 50-60 mins or until an inserted skewer comes out clean.
  10. Allow to cool before cutting into slices.


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