Peanut Butter Banana bread with Chocolate buttons

Possibly the best banana bread I have ever tasted or made. Enough said.


  • 110g Soft brown sugar
  • 75g smooth peanut butter
  • 225g Self raising flour
  • 1 teaspoon cinnamon (optional)
  • 1 egg or flax egg
  • 2 large ripe bananas or 3 small ones
  • ½ teaspoon vailla extract
  • handful of chocolate buttons or chocolate chips. (25g)


  • Preheat the oven to 180˚C & line 900g/ 2lb loaf tin with parchment. I give it a light grease or spray with sunflower oil before putting in the parchment.
  • In a large bowl whisk or beat with a wooden spoon the sugar, peanut butter, vanilla and egg.
  • Sift the flour, cinnamon, if using and a pinch of salt into the buttery mixture. I find its easier to do this a bit at a time between stirring. Once mixed add the chocolate buttons and fold in.
  • Pour into the lined loaf tin and bake for 50-60 minutes until golden on top and passes the knife test.
  • You can mix in a mixer or with an electric whisk, but this way saves on the wash up. I make this with and without cinnamon. I prefer without but the jury in the house can swing both ways.
  • The cake will freeze really well. I slice it, wrap in wax paper for lunch box treats. Double the recipe to make a second loaf.

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