February 01, 2016

Almond Butter Banana Loaf

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This Banana Loaf is a corker. Its easy to do, looks good and has a hidden ingredient that makes it moreish and tastier than any banana loaf I have ever eaten.

The smell of banana bread baking in the oven is one of the best smells to fill your kitchen with before you have friends over for tea.  

It is also the best way of using up those brown bananas that no one has touched for a few weeks before they really start to fester in the fruit bowl.

The base of this loaf cake  is simple, a normal banana bread...add in 4tbps of almond butter and this pushes your bake into a new realm of deliciousness.

To make it you will need...

125g of soft butter
175g of soft brown sugar
1tsp of vanilla paste
2 mashed bananas
2 eggs 
225g of plain flour 
1tsp of baking powder 
1tsp bicarbonate of soda
tsp of cinnamon 
4tbsp of almond butter 
1 whole banana (for decoration)

Start by pre heating your oven to 150C and lining a 1lb loaf tin with some baking parchment.

Next place your butter vanilla and sugar  into a bowl and beat together with an electric beater (or by hand if you want a workout!) for about 10 minutes until creamed together, add in your eggs one by one and beat until well mixed together. Add in the mashed banana, flour, bicarbonate of soda, baking powder and cinnamon. Finally add in your almond butter. 
Spoon or pour into your lined loaf tin and top with your extra banana and bake for 45/50 minutes or until a skewer comes out clean when poked into the centre of the cake. 


Take out of the oven and coat in maple syrup while still warm. Allow to cool and enjoy as an occasional treat, toasted for breakfast or for afternoon tea on a lazy Saturday curled up sheltering from the rain. 

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