Name: Peanut butter banana loaf
Prep time: 20 min
Total time: 20 min
Yield: makes 8 mini loaves serving
Cuisine: Bake
Ingredients: 80 ml oil; 2 eggs; 125 ml honey; 60 ml plain yoghurt (or buttermilk); 5 ml vanilla essence; 2 large or 3 medium ripe bananas, mashed; 60 ml desiccated coconut; 325 ml flour cake; 2,5 ml Bicarbonate of soda; 2,5 ml salt; 80 ml peanut butter smooth; 100 g peanuts

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Ingredients (12)

80 ml	oil
2	eggs
125 ml	honey
60 ml	plain yoghurt — (or buttermilk)
5 ml	vanilla — essence
2	large or 3 medium ripe bananas, mashed
60 ml	desiccated coconut
325 ml	flour — cake
2,5 ml	Bicarbonate of soda
2,5 ml	salt
80 ml	peanut butter — smooth
100 g	peanuts

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Method:

Preheat
the oven to 180°C. Grease 8 mini loaf tins or 10-12 hollows of a muffin tin
well with non-stick spray.

1. Beat the oil and eggs together in a bowl for 1 minute
with an electric beater.

2. Add the
honey, yoghurt or buttermilk, vanilla essence, mashed bananas and coconut and
beat until well combined.

3. Remove
the beater from the bowl and sift the cake flour, bicarbonate of soda and salt over
the mixture. Mix with a wooden spoon until well combined. Spoon 250ml (1c) of the
mixture into a separate smaller mixing bowl.

4. Distribute
the rest of the mixture among the loaf tins or muffin tin hollows.

5. Mix the
peanut butter into the smaller bowl. Add a dollop of the peanut butter mixture to
each loaf tin or muffin tin hollow and use a fork to mix in lightly. Sprinkle
the peanuts over (if using).

6. Bake
for 20-25 minutes or until golden brown and a skewer inserted in the middle
comes out clean.

7. Transfer to a wire rack and leave to cool completely. Store in an airtight
container.