Peanut Butter Banana Bread
This banana bread has no refined sugar in it yet it's still so sweet, sticky, fudgy and delicious! Especially so when left in the fridge once made. Who's ready to find out how to make this?!
2 tbsp milled flaxseed and 4 tbsp water, combined and set aside for 5-10 mins. This makes a flax egg.
1/2 cup peanut flour
1 1/2 cups plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1/2 tsp salt
1 1/2 cups pitted dates (I just used ordinary ones - no need for medjool dates specifically)
1/2 cup + 1 tbsp unsweetened plant milk of choice
4 medium and very ripe bananas, mashed
1 tsp vanilla extract
1 tsp cinnamon
1 tsp apple cider vinegar
1/2 cup crushed walnuts plus a few halves to top
1/2 cup peanut butter (100% peanuts is best)
1. Preheat oven to 175C (350F) and line a bread tin with foil or a pre-sized baking case.
2. Mix and set aside the flax egg if you haven't already.
3. Put the dates in a small bowl, boil a kettle of water and soak the dates in the boiled water until they're needed later on. This will soften them.
4. Combine the flours, baking powder, bicarb of soda and salt in a large bowl.
5. Drain the dates (being careful not to burn yourself!), and blend them with the milk until smooth. I used a Nutribullet, so you don't need a large food processor for this.
6. Combine the mixture in a bowl with the remaining ingredients.
7. Add this wet mixture to the flour mixture and combine fully.
8. Transfer to the bread tin, and top with walnut halves and an extra sliced banana if you like.
9. Bake in the oven for 45 minutes or until golden brown on top (check at the 40 mins mark, but it could take up to an hour).
10. Leave to cool completely before removing from the tin. I think it's best eaten after being left in the fridge overnight, and served with nut butter. Enjoy!
I'd love to hear what you think over on Instagram!
Love, Ally x