Lately, I feel that my blog has become very neglected which has made me feel somewhat disappointed in myself. However, I do need a reminder every now and then that this is with good reason. The last couple of months have been a whirlwind. For a start, I now no longer live in Berkshire, England, but in Edinburgh, Scotland. Weeks of packing and unpacking, preparing mentally and physically have now settled for the most part, and we have set up a home in our little apartment.
Edinburgh is beautiful. Even more beautiful than I remember it. Everywhere you turn, you’re confronted with an absolute treasure for the eyes. No words or pictures do it justice. So far, I can say I am happy here.
The first recipe I have put together for my blog from my tiny little kitchen in Scotland, is this one – Banana and Blueberry Bread with Peanut Butter Swirl. It is delicious, comforting with a coffee, and surprisingly a little healthier than most cakes due to the lack of butter or refined sugar. This tastes like the perfect balance of Blueberry Muffin and Banana Bread, with the luxuriousness stickiness of Peanut Butter. Plus, it will fill your home with a sweet, delightful aroma – what’s not to like!?
With this one, feel free to mix up the ingredients. Add in chopped pecans, or walnuts, or maybe even dates; have a play around with it!
Enjoy x
Banana and blueberry bread with peanut butter swirl
- Total Time: 1h 10m
Ingredients
- 80 millilitres olive oil
- 125 millilitres honey
- 2 eggs
- 2 large bananas mashed
- 60 millilitres milk
- 1/2 teaspoon salt
- 225 grams self-raising flour
- 1/2 teaspoon baking powder
- 100 grams blueberries
- peanut butter
- ground cinnamon
Instructions
- Preheat your oven to 170 degrees (150 fan)
- In a large mixing bowl, combine the wet ingredients. Pour in your oil and honey, and whisk together, before cracking in the eggs, milk and finally the mashed banana. Combine well continuing to use the whisk
- Add in around 1/2 teaspoon ground cinnamon, the salt and the baking powder and mix
- Then, gently fold in your flour until all combined
- Finally, pour in your blueberries and mix in until evenly distributed
- Line a loaf tin with grease-proof paper, and lightly grease with a little olive oil
- Pour the batter into the lined tin, and sprinkle with as much ground cinnamon as you desire
- Now for the good part - the peanut butter! Grab your jar, and take teaspoons full and just drop across the top of the loaf, distributing evenly as much as you like. Move the end of a teaspoon in and out of the peanut butter to swirl it through the batter
- It is now ready to be baked! Place in the oven on the medium shelf for around 50 minutes, or until golden and a cocktail stick comes out clean when poked through the middle
- Allow to cool on a wire rack, slice and serve!
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