Vegan friendly


  • 1/3 cup coconut oil or butter
  • 1/2 cup maple syrup
  • 2 eggs (or egg substitute)
  • 3 ripe bananas, mashed
  • 1/4 cup milk of choice
  • 1 tsp vanilla
  • 1 1/4 cup flour
  • 1/2 cup ground almonds
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup Fix & Fogg Super Crunchy Peanut Butter


  1. Preheat oven to 180C (350F) and line a loaf tin with baking paper.
  2. In a large bowl, combine the coconut oil, maple syrup, eggs, mashed banana, milk and vanilla and mix until well combined.
  3. Add in the flour, ground almonds, baking soda, cinnamon and salt. Fold everything together until combined.
  4. Pour the batter into your prepared loaf tin.
  5. In a separate bowl, microwave the Fix & Fogg Peanut Butter for 20-30 seconds until softened but not liquid.
  6. Spoon 6 dollops of the Fix & Fogg Peanut Butter evenly on the top of your batter, then swirl through gently with a knife (just a little bit).
  7. Bake for 45 - 50 minutes or until springy to touch and a skewer comes out without any of the batter on it.
  8. Leave to cool (or even better, enjoy nice and toasty!).

It’s as easy as that! Your banana bread will last up to a week in a sealed container in the cupboard. This recipe will make one medium - large loaf.

Ready for a new adventure?