sharing recipes from one generation to the next
Queensland bananas, naturally ripened without gas, bought directly from the grower are one of my favourite indulgences. Delicious as these bananas are though, they are not immune to rapid ripening and deterioration hastened by our summer humidity, so when a banana’s skin begin to darken, I peel it, chop into chunks then pop it into the freezer. There is always a bag of bananas in my freezer.
Most of the frozen bananas are turned into breakfast pancakes, but if the amount gets out of hand I’ll whip up a batch of banana muffins or a cake.
I’ve had this Donna Hay recipe from her now defunct eponymous magazine on my ‘must try’ list for quite a while now. I anticipated quite a dense loaf thanks to the addition of oats and I imagined a savoury sweetness from the added peanut butter, not really a cake but more a loaf to slice, slather with butter and enjoy for a quick breakfast, or with a cuppa for afternoon tea.
I wasn’t disappointed. It’s a delicious treat, easy to make, and worthy of being added to my already substantial list of recipes to bake with very ripe bananas.
I’ve added a little salt to intensify the savoury notes and modified the original method a little for ease of preparation.
Peanut Butter and Banana Loaf
1/2 cup natural yoghurt
2 teaspoons vanilla extract
340g bananas, mashed
1/3 cup olive oil
140g crunchy peanut butter
1 cup wholemeal spelt flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup brown sugar
1 1/3 cup rolled oats
1/2 cup salted peanuts, roughly chopped
Preheat the oven to 160C.
Grease a large loaf tin 12cm X 28cm and line with baking paper.
In a large mixing bowl, whisk together the eggs, yoghurt, vanilla extract, bananas and olive oil until well incorporated.
In a second bowl, whisk together the flour and baking powder, then add to the wet ingredients along with the oats and sugar.
Mix together to thoroughly combine.
Pour the cake batter into the prepared loaf tin and scatter the chopped peanuts over the surface.
Press the nuts down gently so they stick into the batter.
Bake in the middle of the oven until cooked in the centre when tested with a skewer, about 1 hour and 10 minutes.
Remove to a wire rack to cool.
More recipes for baking with ripe bananas: