This weeks recipe

Cookery 4

Peanut butter & jelly banana bread
Takes: 
1 hour 20 minutes (plus cooling)
Serves: 
8

125g butter, melted, plus extra for greasing 

300g self-raising flour

1tsp ground cinnamon 

110g soft brown sugar 

4 very ripe bananas, mashed 

4tbsp milk

2 eggs 

1tsp vanilla extract

125g crunchy peanut butter 

1tbsp caster sugar

160g raspberry jam

Icing sugar, for dusting

Fresh raspberries, to decorate (optional)

Money Saving Tip: 
Cost per slice 30p
Step by Step

1Preheat the oven to 180°C (fan 160°C, gas 4). Grease a 10 x 20cm loaf tin and line with baking paper.

2Sift the self-raising flour and cinnamon into a bowl. Stir in the soft brown sugar. Make a well in the centre. Combine the melted butter, bananas, milk, eggs and vanilla extract in a jug. Pour into the well and fold together lightly until just combined. 

3Combine the peanut butter and caster sugar in a small bowl. Set aside. Pour a third of the batter into the prepared tin and dollop over half the peanut butter mixture, followed by half the raspberry jam. Pour over half the remaining batter, then dollop with the remaining peanut butter mixture and jam. Finish with the remaining batter, smoothing the surface.

4Bake for 55-60 mins or until a skewer inserted into the centre comes out clean. Cover with foil if it begins to brown too much. 

5Cool in the tin for 5 mins then transfer to a wire rack to cool completely. Dust with icing sugar and decorate with the raspberries (if using). Slice and serve.

Cookery query? email: Lucy Blackwell, lucy.blackwell@bauer.co.uk, or write to Lucy Blackwell Cookery that's life!, 4th Floor, Academic House, 24-28 Oval Road, London NW1 7DT

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