Banana bread with a peanut butter twist

I’m going to call banana bread a useful cake. Yup, useful cause you know how sometimes you end up with random left over bananas that look less than attractive? You know, the ones that sit lonely in the fruit bowl at the end of the week all brown and yucky? Well this recipe is a great way to use them up. So useful, see?

I do enjoy a slice of banana bread with a cuppa, but Kate had a genius idea, yesterday, to take it to the next level. Peanut butter drizzle.

I have recently developed a love of peanut butter and one of my favourite uses is peanut butter and banana on toast. So this sounded fantastic.

So here is the recipe, and of course you can skip the peanut butter drizzle if you want, the cake is gorgeous on its own.


For one loaf of banana bread

  • 100g soft butter
  • 175g sugar
  • 2 eggs
  • 2 mashed bananas (preferably super ripe)
  • 225g self raising flour
  • 1 tsp baking powder
  • Splash of milk
  • 100g chocolate chips (added extra you can leave these out if you want)

For the drizzle topping

  • 125g icing sugar
  • 15ml water
  • 1 tps peanut butter or peanut butter powder(made separately following instructions)

Let’s get baking

This has to be one of the easiest cake recipes ever, you need zero skill or prior knowledge of baking for this one, so perfect for a wet, miserable Saturday when you can’t get out into the garden and need to be entertained.

Preheat the oven to 180C or 160C for fan. Grease a loaf tin(or line with grease proof paper) and let’s go.

Chuck all your loaf ingredients into the mixer or mixing bowl. I have a stand mixer which does make life so much easier (I do a lot of bread doughs which are very sticky), but this will mix up fine in a big bowl. I added chocolate chips to mine because I had some in the baking cupboard but these are absolutely not essential. I just thought it would work with the whole peanut butter and banana vibe.

Mix this up for about 2 minutes until you have a batter. It will be quite thick but still pourable.

Pour it into your loaf tin and level it off.

Whack it in the oven for an hour, you can check it’s ready by sticking a skewer into the middle and it should come out clean. Leave it in the tin for 5 mins, just to settle, then take it out and leave it on a wire rack to cool.

Now this is gorgeous as it is, so you don’t have to add any kind of icing etc, we were just having some fun.

So for the drizzle, mix your icing sugar and water into a thick paste. If it seems too runny add more icing sugar, if it’s too thick, add more water (a tiny bit). You want this to be runny but thick if that makes any sense. Basically you want it to run down the sides a little.

Then add your peanut butter and give it a really good mix. If you are using peanut butter powder, make this up according to the instructions first and then add it.

Once you have a nice thick but drizzly icing, just drizzle over your loaf. Warning, this will get messy!! And then pop your loaf in the fridge to help the drizzle set.

Serve as big, thick slices. mmmmmmmmmmm

If this deliciousness has you fancying having a go at making your own peanut butter, it’s dead easy.

Make your own peanut butter. It’s quick, really easy and doesn’t have lots of nasty additives.

I have developed a bit of a thing for peanut butter this year, ok if I’m being absolutely honest, I’m a bit obsessed. I eat it on toast, on bagels, straight from the jar when Kate can’t see me… but it took me a bit to realise that there is sooooo much more in some peanut butters than just peanuts. Even worse, some of the “healthier” brands are actually putting palm oil in there and as orangutan lovers, that’s a big no-no for Kate and I (ook!). So it was luck that someone at work mentioned that it’s actually really easy and serious quick to make your own peanut butter. Not only meaning you control what goes in, but also you can complete customise the flavour to your tastes… crunchy, smooth, salty or sweet. Once you’ve made your first batch you’ll wonder exactly why you were paying out 3 or 4 quid for a jar of peanut butter. I know, I know, you are probably thinking there goes Eli exaggerating again, but seriously until you have  actually made your own homemade peanut butter, you really can’t imagine just ridiculously easy it really is. Put the peanuts in a blender and hit the button!


  • Peanuts – 450 grams
  • 1 tablespoon of veg or peanut oil (optional)
  • half teaspoon of salt (optional)

Lets make it then.

Right, so first thing you’ll need is a food processor, sorry there is no getting around it, you need one of these delightful whizzy makers to get the peanuts broken right down and release the lovely oil (heart healthy).

I start by roasting the peanuts, you don’t have to do this, but it gives a richer flavour, so feel free to experiment and try either way. Oh I should also mention, if you have bought peanuts with the skins on you’ll need to get rid of these and don’t buy salted peanuts folks. Just plain peanuts.

Right roasting. I go for 5 mins at 160C then stir and another 5 mins. I’m also a lazy sod, so I take that opportunity to shove my jar in the oven with the peanuts to sterilise it. Obviously be careful, things will be really hot when you take them out of the oven, so set them aside and let them cool.

If you’ve never sterilised jars this way, there are some great resources you can read on the web.

Ok so once the peanuts have cooled a bit, pop them into your food processor, if you want a smoother peanut butter you can add a tablespoon of oil here just to help things along, then give them a few pulses just to get things going, then it’s just 5 minutes between you and the most delicious peanuty goodness.

You will notice a few things over that 5 minute period, namely there are a few stages of texture between peanut and smooth, lovely, spreadable noms.

After a few pulses there are just big crunchy bits of peanuts but once you have run the food processor for a minute you get crumbs. Dry crumbs at that but trust me, let the processor run a little longer and it will come together.

After another minute, it will start to look wetter, not exactly peanut butter yet but you will stop worrying that this is never going to work. Scrape all the stuff that’s stuck to the sides down and keep going.

One minute later you’ll think that’s it. I have peanut butter!


But again just trust me on this. Scrape it down again and give it one or two more minutes and suddenly you have the most luxurious delight.

This is peanut butter heaven and the best bit, this is where you get to taste it and decide if it’s right or if you want to tweak. At this point I add a half teaspoon of salt. I like salty peanut butter, but this is your peanut butter, you get to choose. Maybe you’ll add a tablespoon of honey and make yours a little sweeter, you are in control! Add whatever extras you think it needs and give it another quick pulse or two just to mix.

One you are happy, scrape it into your jar and pop it in the fridge (if you haven’t already spread it on toast!

Obviously, this isn’t full of preservatives like the jars you buy in the supermarket, so it’s not going to keep forever and the fridge will help, but something else I feel I should warn you about. If you only ever buy the nasty stuff in the shops you may notice something a bit scary. Good peanut butter, if left undisturbed, will split. Yup the peanut solids and the oil will separate. DON’T PANIC! This is normal and ok. Just mix it before you use it.  Luckily a work colleague warned me about this or I might have panicked.

I turned my back for 2 seconds and Kate was eating it!