easy recipes, sponge cakes

Peanut Butter & Raspberry Banana Bread

I’m usually not the biggest fan of banana bread but I do love the combination of banana and peanut butter and banana and raspberries, so I guess this can only taste nice, right? It’s also super moist and refreshing and I added a little touch of colour with a bright pink raspberry glaze that gives the banana bread a bit of tartness.


Banana Bread:

  • 140g Soft, Unsalted Butter
  • 100g Crunchy Peanut Butter
  • 120g Caster Sugar
  • 80g Light Soft Brown Sugar
  • 200g Self-Raising Flour
  • 1 1/2 tsp Baking Powder
  • 3 medium Eggs
  • 3 medium ripe to overripe Bananas
  • 120g Raspberries (frozen or fresh)
  • 1 Tbsp Cornflour

Raspberry Glaze:

  • 75g Raspberries (fresh or frozen)
  • 100g Icing Sugar


Preheat the oven to 180 degree C and grease a loaf tin. Lay a stripe of baking paper down the length of the tin with a bit of overhang on both sides. Grease the top of the baking paper as well and then dust it with flour to make sure that the banana bread won’t stick anywhere and will come out without a problem.

In a stand or with a hand mixer cream butter and the two types of sugar together for about 3-4 minutes until they’re light and fluffy. Scrape the bowl down with a spatula and mix for another few seconds before adding one egg at a time, mixing until it is completely incorporated before adding the next. Scrape the bowl down again before mixing for another few seconds. Add the peanut butter (I like crunchy for texture but smooth works as well) and mix until its fully incorporated. Mash the bananas using your hand mixer/ a fork/ a potato masher. Combine flour and baking powder. Add the dry ingredients and the mashed banana to the batter and mix until everything has just come together. Scrape the bowl down again and mix for a few more seconds. Add the cornflour to the raspberries, don’t let them defrost if they’re frozen, or they’ll fall apart, and make sure they’re well coated before adding them to the batter and gently folding them in with a spatula.

Pour the batter into the tin and bake it in the lower half of the oven for about 60-65 minutes. The banana bread is baked when a skewer comes out clean when you stick it in the middle.

Let the banana bread cool down for 10 minutes before transferring it onto a cooling rack.

If you’re using frozen raspberries for the glaze simply heat them up in the microwave for a minute and then strain them through a sieve into the icing sugar and then whisk it until you have a smooth paste. Only add a bit of liquid at a time and check the consistency of your glaze so it doesn’t get too watery.

When the loaf has cooled down drizzle or pour the glaze over the banana bread and wait until it has set.


Leo xx

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