As you may know, I recently established links with The Wild Peanut, whose peanut butter with no palm oil and very few ingredients provides us with a peanut butter that causes less harm to the environment and a healthier peanut butter. Read more about The Wild Peanut by clicking here.
The Wild Peanut has a range of 5 different flavours and of the five, the ‘I’m Bananas’ flavour caught my eyes. I started thinking how it would work in so many different recipes and so I’ve spent the last few weeks coming up with recipes which use the banana peanut butter.
I tried the peanut butter on its own and the banana flavour was detectable and not overpowering, which is always a worry with banana. It was incredibly balanced and distinguishable from the standard peanut butters in supermarkets. With the lack of palm oil, there is natural separation but giving the peanut butter a stir before use isn’t too much of an inconvenience.
Other flavours that The Wild Peanut have include honey, chocolate, cinnamon and chilli which would be great in savoury recipes such as satay. Here are some other food blogger’s peanut butter recipes:
- All About Eats’ Soy & Lemongrass Chicken on Peanut Butter Noodles – I would use chilli peanut butter here to add a bit of spice!
- Andrew in the Kitchen’s Intense Peanut Butter Cupcakes – I would use chocolate peanut butter to intensify the flavour profiles more
- Andrew in the Kitchen’s Peanut Butter Flapjacks – I would use honey or cinnamon peanut butter to compliment the oats
- Andrew in the Kitchen’s Giant Bens’ Cookies – I would use chocolate peanut butter because who doesn’t want more chocolate?!
- BakingQueen74’s Slow Cooker Peanut Butter Swirl Brownies – I would use chocolate peanut butter here
- Ink Sugar Spice’s Rich Peanut Butter Fudge – I would use honey peanut butter here
I’m Bananas Peanut Butter and Jelly Triangles
This little cheeky weekend treat is sure to go down a hit if you toast some slices of enriched bread and spread liberally with banana peanut butter and raspberry jam. The bread I used was a Brown Sugar Milk Bread, the recipe for which will be out soon.
Toast 2 slices of your favourite enriched bread. Spread the slices with 2 tablespoons of the banana peanut butter and 2 tablespoons of good quality raspberry jam. Cut into triangles and serve alongside a cup of tea, some newspapers and Saturday Kitchen and Sunday Brunch, either one, I prefer Sunday Brunch though!
I’m Bananas Peanut Butter Chocolate Chunk Loaf Cake
This is a slight adaptation of my Banana and Dark Chocolate Chunk Loaf Cake which you can find here.
2 ripe (or overripe bananas), peeled
50g The Wild Peanut I’m Bananas Peanut Butter
170g self-raising flour
¼ tsp baking powder
150g caster sugar
2 tbsp milk
100g dark chocolate, chopped into chunks and coated in some flour
Preheat the oven to 160°C. Line a 2lb loaf tin with a loaf tin liner and set aside.
In a bowl using a fork, mash the bananas until it is smooth.
Put the rest of the ingredients for the cake into a separate larger bowl and beat using a electric whisk for 1 minute until it is an even batter. Mix through the bananas and chocolate chunks with a spatula until the batter is a pouring consistency and is evenly combined, making sure the sides of the bowl have been scraped down.
Pour the mixture into the loaf tin, giving the tin a wobble to level out the mixture and bake for 30 – 35 minutes until an inserted skewer comes out clean. The cake will be very squidgy but that’s because it’s just so moist! Cool in the tin for 10 minutes before cooling on a wire rack completely.