Banananut

Lactose-free, refined sugar-free.

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Bonjour and welcome to recipe no. 2.

This peanut butter banana bread is perfect for giving overripe bananas a second life. This twist on the classic recipe adds an indulgent touch that makes it simply irresistible. Soft and moist, it comes together quickly and is perfect for any occasion. It’s become my favorite, and it just might become yours too!

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Banananut

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Ingredients

About 9 servings:

• 3 very ripe bananas

• 1 egg

• 40 g agave syrup (or honey, or maple syrup)

• 125 g peanut butter (preferably crunchy)

• 140 g all-purpose flour (T-55; T-45 or T-65 also work)

• 7 g baking powder

• A pinch of salt

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Instructions

1. Preheat the oven to 180°C (356°F).

2. In a mixing bowl, mash two bananas into a purée.

3. Add 1 egg and 40 g of agave syrup, and mix well.

4. Add 125 g of peanut butter and mix again.

5. In a separate bowl, sift 140 g of flour, add 7 g of baking powder and a pinch of salt, then mix.

6. Incorporate the dry ingredients into the wet ingredients until the batter is smooth and well combined.

7. If needed, line or grease a loaf pan and pour in the batter.

8. Slice the remaining banana in half lengthwise and place it on top.

9. Bake for 30 to 40 minutes, checking doneness with a knife: if the blade comes out clean (or nearly clean) after inserting it into the center, the cake is ready; if not, continue baking.

10. Let cool before removing from the pan.

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Thank’s for reading, let me know what you thought in the comments!

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