Ingredients
3 large ripe bananas
2 eggs
120g Greek yoghurt
80g butter, softened
120g brown sugar
1 tsp vanilla extract
240g plain flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ cup smooth peanut butter, to top
½ cup Beerenberg Strawberry Jam, to top
½ banana, sliced lengthwise, to top
Directions
Preheat oven to 180°C, fan forced. Line a 9.5 x 5.5 inch loaf tin with baking paper.
In a large bowl, mash bananas until mostly smooth. Add eggs, yoghurt, butter, brown sugar and vanilla. Whisk until well combined.
In a separate bowl, mix flour, baking powder, baking soda, salt and cinnamon.
Add dry ingredients into wet ingredients and gently fold together until just combined. Do not overmix.
Pour half the batter into the loaf tin. Drizzle over half the peanut butter and spoon over half the strawberry jam. Add remaining batter on top.
Repeat with remaining peanut butter and jam. Use a knife to gently swirl through the batter. Place sliced banana on top and a sprinkle of coarse sugar.
Bake for 55–65 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs. Cool in the tin for 15–20 minutes, then transfer to a wire rack to cool completely.
