Another banana bake after long time… I have slowed down on my banana bakes thanks for Rasha! Most of the time, I end up eating it all… This recipe was found in a weekend magazine and as soon as I saw it, I pinned it on my fridge door. I found a perfect opportunity to bake this when we had decided to go for a visit to the zoo along with HD’s cousin and family. After a round inside the zoo, we settled down and dug into this cake. Even the banana averse Rasha had two slices! I think she ate it more because of her hunger pangs more than anything else! I must say that the combination of the peanut butter and banana along with the crunch of walnuts and the melted chocolate was just too good to resist! The recipe is adapted from Chef Silwena Rowe.
Banana Peanut Butter Loaf
- 3/4 cup wholewheat flour
- 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup creamy peanut butter
- 2/3 cup sugar
- 2 large eggs at room temperature
- 3 ripe bananas mashed
- 1/4 cup walnuts roughly chopped
- 1/4 cup chocolate chips
- Preheat the oven to 180 degrees. Grease and flour a small loaf pan and set aside.
- Whisk all the dry ingredients in a bowl and set aside.
- In another bowl, beat the peanut butter and sugar for a couple of minutes till well mixed.
- Add the eggs and the mashed bananas and beat till well combined.
- Add in the dry ingredients and fold well till combined.
- Finally add the walnuts and chocolate chips and fold gently. Pour into the prepared pan and flatten the top.
- Bakes for 60 to 70 minutes till a skewer comes out clean while tested in the center. After 45 minutes, ensure to take out the pan and cover on the top with aluminium foil so that the top does not burn.
- Allow to cool in the pan for 10 minutes. Run a knife along the sides of the pan and slowly tip onto a cooling rack. Cool completely before slicing.