Egg free banana and peanut butter loaf

Name: Egg free banana and peanut butter loaf
Total time: 1 h 10 min
Cuisine: British
Ingredients: 3 very ripe bananas, mashed; 100g crunchy peanut butter; 80ml sunflower oil; 100g soft light brown sugar; 200g self raising flour; 1 tsp ground cinnamon; 60ml oat milk; 50g nut free dairy free dark chocolate chips, optional

A moist, dense banana loaf swirled with peanut butter, made without eggs and good for any time of day.

Time1 hr 10
LevelEasy
Costabout £0.30 a head
Oven170°C (150°C fan)

10 servings

Ingredients

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3very ripe bananasmashed
100 gcrunchy peanut butter
80 mlsunflower oil
100 gsoft light brown sugar
200 gself raising flour
1 tspground cinnamon
60 mloat milk
50 gnut free dairy free dark chocolate chipsoptional

Method

1
Heat the oven to 170°C (150°C fan). Line a 900g loaf tin.
2
Mix the mashed banana, oil, sugar and oat milk together in a large bowl.
3
Stir in the flour and cinnamon until just combined, then fold in the chocolate chips.
4
Pour into the tin. Drop spoonfuls of peanut butter on top and swirl in with a knife.
5
Bake for 50 minutes until a skewer comes out clean.
50 min
6
Cool in the tin for 15 minutes, then turn out onto a rack.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.