Recipe: Banana and peanut butter loaf {teatime favourite!}

You can’t go wrong with a good banana loaf. This is the simplest banana bread recipe I’ve come across, with the classic equal ratio of butter, sugar and flour plus two eggs. Perfect as a teatime treat, or an easy weeknight pud with a handful of berries. It’s super adaptable, too – I’ve included a tasty swirl of peanut butter here, but you could try throwing some chocolate chips into the mixture before cooking, or studding the top with some pecans; or how about drizzling with an icing sugar and water glaze once it’s cooled and decorating with some banana chips or, my current favourite (a gift from Canada!): maple sugar chunks. Serve with a cuppa.


Banana and peanut butter loaf


  • 140g unsalted butter, plus extra for greasing
  • 140g golden caster sugar
  • 2 eggs, beaten
  • 140g self raising flour
  • 1 tsp baking powder
  • 2 ripe bananas, mashed
  • 1 tsp vanilla extract
  • 3 heaped teaspoons smooth peanut butter
  • Optional: 1 tsp icing sugar


  • Preheat oven to 180C/160C fan/Gas 4.
  • Grease and line a 2lb loaf tin.
  • In a large bowl, cream the butter and sugar together until light and fluffy.
  • Slowly add the eggs with a little flour to help stop the mixture from separating, and mix well.
  • Fold in the remaining flour, along with the baking powder, mashed bananas and vanilla extract.
  • Transfer the mixture into the lined tin, then dollop the peanut butter across the top of the mixture. Using the blunt edge of a knife, swirl through the batter until you have achieved a pretty marbled effect.
  • Put in the oven and bake for 30-35 minutes; the top should be nice and golden.
  • Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving with an optional drift of icing sugar.


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