This weeks recipe
125g butter, melted, plus extra for greasing
300g self-raising flour
1tsp ground cinnamon
110g soft brown sugar
4 very ripe bananas, mashed
1tsp vanilla extract
125g crunchy peanut butter
1tbsp caster sugar
160g raspberry jam
Icing sugar, for dusting
Fresh raspberries, to decorate (optional)
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.
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