I have been loving experimenting with my banana breads these last few months. After a successful Pumpkin Banana Bread in September I knew I had to bring out another show stopper flavour! What couldn't be more delicious than the classic Peanut Butter Jelly combo in addition to an already amazing banana loaf!
Honestly, toasting a slice or three for breakfast in the morning leaves the house smelling divine whilst I munch down on my sweet treats with extra added jam. Give this recipe a try and please share and tag me in your creations!
- 3 ripe bananas, mashed
- 100g sugar or sweetener
- 2 tbsp ground flaxseed with 4 tbsp water
- 90g peanut butter
- 125g buckwheat flour
- 125g plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 50g raspberry jam, to swirl
Preheat oven to 160C and line a loaf pan with parchment.
In a large bowl, mix together the bananas, sugar, flax'eggs' and peanut butter until smooth. Stir in the flours, baking powder and salt.
Pour batter into the loaf tin and roughly spoon the jam on top before swirling through the cake mixture with a knife.
Bake in the oven for 55 minutes until a skewer comes out clean. Leave to cool before slicing and enjoy!