IN THE KITCHEN WITH VEGGIE HEAD – PEANUT BUTTER AND BANANA BREAD

I’ve got another three-part cooking special for you this week, this time with my good friend and amazing vegan chef/nutritionist Tania Rose.

Tania recently started her very first video series called The Vegan lifestyle, so I asked her to join me in the kitchen and show us how to whip up some of my favourite dishes from the book.

First up on the virtual menu is Tania’s yummy Peanut Butter and Banana Bread. Click play to learn how to make this tasty treat:

Peanut Butter and Banana Bread

Makes: 1 loaf, 10 slices

Preparation: 15 minutes

Cooking: 45 minutes, plus cooling

What you’ll need:

250g/9oz/2 cups plain flour (or flour of your choice)

1 ½ tsp baking powder (aluminum-free)

1 vanilla pod

4 overripe bananas, cut into pieces

125ml/4fl oz/ ½ cup Almond Milk

140g/5oz/½ cup crunchy peanut butter

60ml/2fl oz/¼ cup melted coconut oil

1 tsp ground cinnamon 80 g/23/4 oz/

½ cup peanuts, roughly chopped

What to do:

Preheat the oven to 180°C/350°F/Gas 4. 

Line the base and short sides of a non-stick 23 × 10cm/9 × 4in loaf tin with a strip of baking parchment and leave to one side. 

Sift the flour and baking powder into a large mixing bowl.

Split the vanilla pod in half lengthways and scrape out the seeds. Reserve the pod for another use. 

Put the bananas in a separate bowl and add the milk, vanilla seeds, peanut butter, oil, and cinnamon. 

Using a hand blender, combine the ingredients until they form a smooth batter.

Pour this mixture into the dry ingredients and fold gently to combine. 

Spoon the mixture into the prepared loaf tin and spread out evenly. 

Sprinkle the peanuts over the top. 

Bake for 35–45 minutes until a skewer inserted into the centre comes out clean.

Transfer to a wire rack and leave to cool in the tin before removing and serving.

Store in an airtight container for up to 4 days.