Banana bread πŸ™‚πŸ€—

Just made some banana bread, it’s a slimming world recipe. Just ate two slices, it was so yummy.


Really enjoyed baking tonight. My PA helped me. Have lots of leftovers for the next couple of days


Here are some photos, before and after


Recipe of the day. Peanut butter and jelly banana bread

Peanut Butter & Jelly Banana Bread<?XML:NAMESPACE PREFIX = “O” />

Makes one 9×5-inch loaf

For the strawberry swirl:

Β½ cup strawberry jam

1 tsp corn starch

For the banana batter:

1 ΒΎ cups all-purpose flour

2/3 cup granulated sugar, divided

1 Β½ tsp baking powder

Β½ tsp baking soda

ΒΌ tsp salt

ΒΌ cup natural peanut butter

1 cup mashed ripe banana (from about 2 medium bananas)

1/3 cup full fat sour cream

1/3 cup unsalted butter, melted

1 tsp pure vanilla extract

2 large eggs, at room temperature

Preheat your oven to 375Β°F. Line a 9×5-inch loaf pan with parchment paper leaving a 2-inch overhang along the long sides and lightly butter the exposed short sides. First make the strawberry swirl mixture. Place strawberries, sugar and corn starch in a food processor and blend until smooth. Set aside to thicken slightly as you make the banana batter. In a medium bowl, whisk together flour, 1/3 cup (65g) sugar, baking powder, baking soda and salt. Melt peanut butter gently in the microwave until fluid. Set it aside for a moment. Combine mashed banana, remaining β…“ cup sugar, sour cream, melted butter and vanilla in a large bowl and whisk together until evenly blended. Whisk in eggs until well incorporated. Add the flour mixture and fold it in gently until just combined. Do not over-mix it is ok if the batter is a bit lumpy. Transfer about 1 cup of this mixture to the bowl with the melted peanut butter and stir to blend well. Dollop the banana mixture into the prepared loaf pan alternately with spoonfuls of peanut butter mixture and run a skewer through it, back and forth and around, to swirl the mixtures together. Drizzle strawberry mixture over the batter in the pan and then use a skewer to swirl it over the surface. Bake for 20 minutes (to set the strawberry swirl), then reduce the temperature to 350Β°F and bake for another 30-35 minutes until the loaf feels firm to the touch and a skewer inserted into the center comes out clean. Transfer pan to a wire rack to cool for 15 minutes before inverting the loaf. Let cool completely before slicing.