PB&B loaf cake

This is a great way to use up those over-ripe bananas lying around in your fruit bowl. The loaf becomes more moist with time, tasting its best after a couple of days stored in an air-tight container. It’s a simple and convenient snack or even a breakfast option spread with greek yoghurt & topped with fresh fruit.



  1. Two free-range eggs (at room temperature)
  2. 200g soft light brown sugar
  3. 120g each of wholemeal and self-raising flours
  4. One tsp each of baking powder, ground cinnamon & ground ginger
  5. 70g unsalted butter (‘Irish’ style if you’re Stateside)
  6. 90g peanut butter (no added salt variety), smooth or crunchy style
  7. Two over-ripe bananas (roughly 200g)


Whisk 1 & 2 together to form a basic mixture.

Combine the remaining dry ingredients (3 & 4) together before adding to the bowl.

Melt 5 & 6 together gently over a low heat in a non-stick pan to combine, then allow to cool slightly.

Mash 7 together then add along with the melted butters to complete the mixture.

Pour into a lined loaf tin and bake at 325F, for approximately 1 hour or until golden.

Allow to cool in the tin before slicing.