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