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. 🙂
- 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
- Warm up your oven to 180°C and grease up a loaf tin.
- In a bowl mix together the flour, sugar, butter, eggs, cinnamon and mashed bananas. Then fold in the chopped peanuts.
- Pour the mixture into your loaf tin and then using a knife roughly swirl in the peanut butter.
- Bake for 45 minutes to an hour (a clean skewer means it’s done).
- Drizzle a little maple syrup over the top while it’s still warm, then scoff!