What’s even better than PBJ? PBJ – and bananas. If you’ve never tried this as a sandwich combo I urge you to give it a go. Or simply make this yummy loaf which combines all the best elements alongside some good healthy wholegrains.
100g softened butter or coconut oil
2 ripe bananas, mashed
125g coconut or light brown sugar sugar
225g wholemeal self-raising flour
1 tsp baking powder
Pinch of salt
2 tbsp milk of your choice
50g Smooth peanut butter
Heat the oven to 180 and grease and line a 2lb loaf tin
Put all the ingredients except the peanut butter and jam into a large bowl and mix well with a handheld mixer or wooden spoon.
Pour half the batter into the loaf tin, and then drizzle half the peanut butter in a line lengthwise along the centre of the cake. Dot blobs of half the jam along the same line on top of the peanut butter.
Pour the rest of the batter into the tin, then repeat the process with the remaining peanut butter and jam.
Take a skewer and gently twirl it through the batter so that the PBJ sauce swirls through without entirely mixing in.
Put the loaf tin into the oven and bake in the oven for around 50 minutes to 1 hour. (Check and cover with foil after half an hour if the top is browning too much, and stick a skewer in at 45 minutes to check how well it’s coming along – the cake is ready when it comes out clean)
Store in an airtight container for up to 5 days or slice, wrap and freeze for lunchboxes