I find banana bread to be one of those super versatile and easy to make recipes. Sometimes I add chunks of dates, sometimes I add dark chocolate and roasted almonds and sometimes, instead of spreading it on top, I add the peanut butter into the batter.
I also like to use a lot of ripe bananas and keep the mix a little bit chunky. Of course you can blend until it is fine. It is your prerogative.
4 bananas, ripe (brown and spotty is king)
1 tsp baking soda
90gr whole wheat flour or buckwheat flour
90gr white floour
1 tsp baking powder
1 tsp vanilla extract with seeds
1/8 tsp cinnamon powder
3 tbsp chunky peanut butter, slightly melted
Mash the bananas and baking soda together and let sit at room temperature for 15 minutes. Some chunks are fine if you wish. Add in the other ingredients (except for the peanut butter) and mix until just blended. Pour into a parchment lined loaf pan. Pour the peanut butter down the middle of the batter and then gently swirl it under. Bake at 180c for 55 minutes. Cool on a wire rack.
Use ripe bananas. When a banana ripens the starch is converted to sugar which is why this recipe does not contain any sugar or added fats because the ripe bananas “replace” the required sugar and fat. If you are single or want to keep this on hand for take along snacks cut the loaf into 1 cm slices and freeze.