Cheesy Pancake Bakes

Peanut Butter Swirled Banana Bread
Serves 8
Hands-on time: 15 minutes
Hands-off time: 35-40 minutes
INGREDIENTS
½ cup (113g) butter
¾ cup (135g) light brown sugar
2 large eggs
2 (215g) large bananas, peeled
½ cup milk
1¼ cups White Star Instant Maize Porridge Banana Flavour
¾ cup (92g) cake flour
1 tsp (5g) bicarbonate of soda
½ tsp ground cinnamon
¼ cup (70g) sugar-free peanut butter
Serving suggestion:
Butter
Tea
METHOD
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Preheat the oven to 175°C and grease a loaf tin with non-stick spray.
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In a large mixing bowl, cream the butter and brown sugar with an electric mixer until light and airy.
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Add the milk and eggs, one at a time, mixing until fully incorporated.
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Add the bananas to the bowl, mash with a fork and stir to mix. *Chef’s Tip: The peeled bananas weigh about 215g.
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Sieve in the White Star Instant Maize Porridge Banana Flavour, cake flour, bicarbonate of soda and cinnamon and fold until just combined.
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Pour the banana bread batter into the prepared loaf tin and smooth out the surface with the back of a spoon.
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Melt the peanut butter in a small heatproof bowl in the microwave for 20 seconds, then stir. Pour the peanut butter evenly over the banana bread batter and use a skewer to swirl it through.
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Bake the banana bread for about 35-40 minutes, or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to cool for 5-10 minutes in the loaf tin before transferring to a cooling rack to cool for a further 30 minutes.
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Slice, serve with butter and tea and ENJOY! *Chef’s Tip: Store in an airtight container for up to 3 days!
Planning to try this?
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