For todays Quarantine Cooking recipe, we have a delicious, one bowl, PB & J banana bread. There’s subtle notes of peanut butter throughout, with swirls of sweet strawberry jam oozing from each and every slice. This loaf is soft, fluffy and can all be made in one bowl! I’ve been trying to make my recipes as simple and accessible as possible during this time, so want to minimise the ingredients and equipment needed as much as I can. This recipe for this is really straight forward, so is a great place to start if you’re a new baker!
All of the ingredients (apart from the bananas) are things which can be found in your kitchen cupboards and are long life products. I know lots of people have been reluctant to stock up on fresh produce like fruits and veggies because these don’t last very long. However, I’ve been trying to prep as many meals/ recipes that include fresh produce and can be frozen. This is a great way to make sure that you’re still getting these into your diet and making sure that they won’t go off quickly!
Like most of my recipes, this loaf is completely gluten, dairy and refined sugar free, yet still tastes deliciously sweet and fluffy! It’s perfect for a mid-morning sweet treat to pair with a cup of tea or even a quick breakfast with a lashing of peanut butter on top! I’ve also popped the leftovers in the freezer to toast at a later date when those sweet cravings hit.
- 3 very ripe bananas
- 3 whole eggs
- 1/4 cup smooth peanut butter (I used Pic’s)
- 1/2 cup coconut palm sugar
- 1 1/2 cups oat flour
- 1/2 cup rolled oats
- 3/4 tsp baking powder
- 1/4 tsp bicarb
- Pinch salt
- 3 heaped tsp strawberry jam
- Preheat your oven to 180c and line a loaf tray with baking paper.
- In a large mixing bowl, mash the bananas with the back of a fork, then beat in the peanut butter and coconut sugar.
- Add the eggs one at a time and continue to give everything a thorough mix until all of the ingredients are well combined.
- Fold through the dry ingredients, then pour the banana bread batter into the loaf tin.
- Swirl through the jam and place the loaf into the oven to bake for 50 minutes or until cooked through. Transfer onto a wire wrack to cool before slicing.