uit https://bromabakery.com/2014/12/chocolate-peanut-butter-banana-bread.html
1/3 cup (90 gr) peanut butter, slightly melted
3/4 cups (150 gr) sugar
1 cup (215 gr) mashed bananas
1/2 cup (115 gr) vegetable oil
1/2 cup (120 gr) pompoenpurree (of zoete aardappelpurree)
1/2 cup (50 gr) cocoa
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup (130 gr) all-purpose flour
banana slices (optional)
For the peanut butter drizzle
3 tablespoons creamy peanut butter
Superlekker, ei vervangen door pompoenpurree werkte fantastisch, cakestructuur is geweldig. Volgende keer proberen de banaan te vervangen met iets, bvb pompoenpurree, silken tofu, rode biet of dgl
Na drie dagen in de koelkast is die nóg lekkerder! Of invriezen en ontdooien.
Preheat oven to 175°C.
Line a large loaf pan with parchment paper. Set aside.
In a large bowl, mix together the slightly melted peanut butter, sugar, mashed bananas, vegetable oil, and pompoenpurree. After mixing, stir in cocoa, baking powder & soda, salt, and vanilla. Stir in flour last.
Pour into loaf pan and top with thinly sliced banana pieces. I used ½ a banana for this part. Bake for roughly 50 minutes, until a knife inserted in the center of the loaf comes out clean.
Cool on a wire rack for 20 minutes.
Once the loaf has cooled slightly, top with peanut butter. Melt in a microwave-safe bowl for 30 seconds, then stir. It should become creamy and slightly runny. Depending on your microwave, heat for an additional 15 seconds. Drizzle over loaf. Serve