Banana, peanut butter and raisin bread from River Cottage Love Your Leftovers: Recipes for the Resourceful Cook (page 266) by Hugh Fearnley-Whittingstall

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sunflower oil for rapeseed oil, and sultanas for raisins.

  • Beth891 on July 28, 2024

    Delicious! The peanut is there, with the spices and bananas taking a bit of a backseat, but it's a really nice combination. If you are looking for amore banana flavour then I'd probably look at a different recipe but if you are looking for a tasty twist on Banana bread then I'd definitely recommend. I baked in my fan oven for 50 mins and it was perfectly baked.

  • eeeve on February 23, 2017

    I only had two ripe bananas (not three) and soaked the raisins in rum (not tea) - turned out fine: very nice cake, moist and not too sweet. I like the subtle banana and peanut flavour, and that it doesn't taste too much like old-style tea cake. Big hit with the husband.

  • sharifah on December 08, 2016

    Two of my favourite things; banana and peanut butter! But, hmmmm....although this cake was really nice, VERY soft and moist, I think the peanut butter blurs the banana taste, And it seems strange to be able to 'smell' the peanut butter but we couldn't really taste it. So it's a little bit non-descript. It rose very high during baking, and I was quite alarmed but the mix didn't spill over. It must be because it has bicarb soda + baking powder + large eggs! What I liked about this cake was that it used oil instead of butter. A good dairy-free cake. My OH loved it!

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