Monkey Bread

You know how it goes; you buy this great big bunch of green bananas, plonk them in your fruit bowl and vow to eat them in a couple of days once they’ve ripened a bit. Trouble is, close your eyes for too long and they’ve gone all speckled and squidgy. Yuck! This happens to me EVERY TIME, and yet, I still buy them because squidgy speckled bananas mean Banana Bread. However, this time I decided to jazz things up a little and make Monkey Bread.

I used my old tried and tested Banana and Walnut Loaf recipe but substituted walnuts for peanuts and tacked on a cool name – basically.  The result is a sweet and salty tea loaf that smells downright amazing while it’s baking away. 🙂

Monkey Bread


  • 2 or 3 ripe bananas (depending on their size) mashed
  • 180g Self-Raising Flour
  • 100g Dark Muscovado Sugar
  • 2 eggs
  • 30g of chopped peanuts (I like the honey roasted kind…)
  • 70g melted butter slightly cooled (and a little extra for greasing)
  • peanut butter of choice 
  • 1/2 teaspoon of cinnamon
  • maple syrup
  1. Warm up your oven to 180°C and grease up a loaf tin.
  2. In a bowl mix together the flour, sugar, butter, eggs, cinnamon and mashed bananas.  Then fold in the chopped peanuts.
  3. Pour the mixture into your loaf tin and then using a knife roughly swirl in the peanut butter.
  4. Bake for 45 minutes to an hour (a clean skewer means it’s done).
  5. Drizzle a little maple syrup over the top while it’s still warm, then scoff!

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