Oh wow, this banana bread is a delight. It’s a little more indulgent than my other varieties but still low in added sugar. Using really ripe bananas is key, as always.

The brown butter gives a delightfully caramel nutty flavour. The brown sugar and vanilla enhances that caramel vibe and the peanut butter, coconut and almond flakes enhance the nuttiness. The grated dark chocolate folded through the mixture just makes everything more delightful.

Note: if your peanut butter is too thick to drizzle you can add water!

Ingredients

3.5 very ripe bananas

3 eggs

3 Tbs dark brown sugar

1 tsp pure vanilla extract or vanilla bean paste

80g butter

1 tsp salt

300g plain flour

1/2 tsp cinnamon

1 tsp baking soda

1/3 cup flakes almonds (+ extra Tbs for decorating)

1/3 cup coconut flakes (+ extra Tbs for decorating)

1/2 cup grated or shaved chocolate (+ extra Tbs for decorating)

1 Tbs peanut butter

Directions

Preheat oven to 180 celsius.

Grease and line a loaf tin (approx 20 x 10cm but no need to buy one use what you have and adjust cooking times accordingly -less time for a larger tin).

Place butter in a small pot and melt over lower heat. Cook until it smells nutty and the milk solids brown and separate. Set aside to cool for at least 5 minutes.

Mash bananas with a fork. Mix bananas, vanilla, egg and brown sugar (if using) together in a large bowl. Stir in brown butter. Sieve in salt, cinnamon, baking soda and flour and stir gently to combine. Then add almonds, coconut and chocolate. Fold in gently to combine.

Pour into the tin and sprinkle the extra decorations on top. Bake for 45 mins – 1 hour until cooked through and golden on top.

Remove from tin and cool on a wire rack. Drizzle with peanut butter. Slice and enjoy! Keep in an airtight container.

Enjoy.

HH. x