INGREDIENTS

Banana Bread:

 ½ cup butter, softened

 1 cup (175g) brown sugar (or natural
sweetener to reduce calorie amount)
 2 teaspoons vanilla extract
 2 eggs
 3 bananas, mashed
 ½ cup powdered peanut butter (to
keep calories and fat content low) ornormal
peanut butter
 2 cups light spelt flour (or plain/all-
purpose) flour
 2 teaspoons baking powder
 1 teaspoon bicarbonate of soda
 4 tablespoons honey
 ½ cup dark/semi sweet chocolate
chips

Chocolate Peanut Butter Topping:

 4 tablespoons unsweetened cocoa
powder
 2 tablespoons powdered peanut
butter or normal peanut butter
 3 tablespoons sugar of choice or natural sweetener
 6-8 tablespoons warm water (more if you need it)

I N S T R U CT I O N S
1. Preheat oven to 175°C (350°F). Lightly grease a loaf cake pan with cooking oil spray,
wiping over the excess with a paper towel and set aside.
2. Combine butter, sugar and vanilla in a large bowl and whisk until light in colour and
creamy. Beat in the eggs and beat well until combined. Add the mashed banana, powdered (or
normal) peanut butter, flour, baking powder, bicarbonate of soda and honey and stir gently until
batter is combined, but don't over beat. Pour batter into prepared loaf cake pan and bake for 55-
60 minutes or until firm to the touch and cooked through when tested with a toothpick.
3. Cool in the tin for 15 - 20 minutes before turning out onto a wire rack to cool completely.
4. To make frosting: combine all topping ingredients together (it helps when the water is
warm), and mix until smooth. Add tablespoon amounts of extra water to reach the consistency
you like.