I must confess I really like banana bread. Indeed, this is my fourth recipe inspired by the classic banana bread recipe.
This time, I added peanut butter and chocolate chips. Peanut butter, banana and chocolate are a perfect match. Moreover, the topping made of salted roasted peanuts brings that crunchy and salty contrast, which gives this cake a distinctive character.
Check also my other banana bread versions: Classic Banana Bread; Banana Bread Deluxe and Banoffi Bread.
Ingredients
- 180 gwhite spelt flour (or white flour type 0)
- 180 gdark muscovado brown sugar
- 100 gdark chocolate chips
- 150 gcrunchy peanut butter (unsweetened and not salted)
- 100 gsalted roasted peanuts
- 100 gshelled pecan nuts
- 50 mlsunflower oil (cold pressed)
- 3ripe bananas
- 2eggs
- 1 teaspoonground cinnamon
- 1 teaspoonbaking powder
Preparation
– put the eggs and the sugar in a bowl and whisk them together for about 15 minutes or till you get a frothy cream;
– add the peanut butter and mix well;
– peel the bananas, chop them and put them in a separate bowl;
– mash the bananas with a fork till you obtain a cream;
– add the cinnamon to the banana and mix well;
– pour the mashed banana onto the previously obtained egg’s cream and mix well;
– sift the flour onto a separate bowl together with the baking powder and the finely crushed pecan nuts;
– add the chocolate chips;
– slowly add them to the rest of the ingredients and mix well till completely absorbed;
– pour the oil and mix well till absorbed;
– pour the thus obtained cake mixture onto a greased loaf-cake baking tray;
– top it with the salted peanuts;
– bake at 170 degrees for about 50/55 minutes;
