Easy Banana Bread Recipe

Banana bread was always a staple in my house growing up. Whenever there was a ripe banana in sight my mom would make her gorgeous banana bread. Over the years she’s changed her recipe, but it still tastes the same. Beautifully moist, dense and extremely moreish. We’d eat it with lashings of butter and it always, always tasted better when it was a few days old wrapped in tin foil to let the flavours develop.

My husband also loves banana bread and when we first met I used to make it at every opportunity. He complains now that I never make it any more, but there is a reason for this. Our 4 year old has a huge love of bananas and along with his dad…they must go through at least 15 bananas a week! If and when I remember to hide them, there will be a noticeable shortage of banana bread in the house.

Every so often, we do get a few bananas going a little ripe. When this happens I quickly freeze them, so as to have then on hand when the need arises. Here’s a take on my mom’s delicious banana bread. Check out her other recipes on her Facebook page. You’ll find more home comforts and traditional South African recipes. 🇿🇦 ❤️

Easy banana bread recipe

Ingredients:

3 very ripe bananas, mashed (the ripe the better!!!)

100mls vegetable oil

200g brown sugar (the recipe calls for white, but brown sugar gives the banana bread a denser more flavourful loaf….sorry mama)

2 eggs

175g all purpose flour

1 tsp bicarbonate of soda

Easy Banana Bread Recipe

Method:

Using a mixer, wooden spoon or simply a fork, mix together the brown sugar and oil.

Easy Banana Bread Recipe

Add the eggs and mix until incorporated. Throw in the flour, bicarb. Give it  a mix until there are no lumps, then add the mashed banana.

Easy Banana Bread Recipe

Pour into a lined loaf pan (I use a silicon mould, no greasing required) and bake at 180 degrees C for an hour.

Let cool, unmold and serve with butter….my husband enjoys it slathered with peanut butter too x

Easy Banana Bread Recipe

 

BAKED Peanut Butter Cheesecake RECIPE

It was my husbands 34th birthday a few days ago and every year I make him something peanut butter related. It’s a running joke in the family about his peanut butter obsession and the fact that he eats so much of it, that he might develop a severe allergic reaction. He doesn’t seem to think it’s so funny…and to be honest I think it worries him slightly 😜 He even has a monthly subscription on Amazon   for his addiction, and even then we still have to supplement his need for the stuff on our weekly Tesco shops. Last year was a peanut butter layer cake with a rich chocolate ganache and decorated with loads of Reese’s candy. The year before that was a Peanut Butter Pie, and this year it’s Peanut Butter Cheesecake.

Cheesecake is a bit of a specialty of mine. I LOVE a good cheesecake, and I’m not gonna lie, if you call it a cheesecake and it’s not been baked…we’re gonna have words. Baked cheesecakes are the way to go. Don’t get me wrong, I LOVE a dessert that’s quick and easy and just needs a few ingredients, only to have to pop it in the fridge for a few hours to set. Then, my loves, we call it a pie, or a tart,  or as we call them in South Africa, a fridge tart. I digress, 

I ALWAYS include sour cream in my cheesecake recipes. The sour cream adds that extra bit of fat, and it makes a gloriously smooth mouth feel that is present in every good cheesecake. Another rule…ALWAYS use full fat cream cheese. It adds to the richness and the flavour. The texture and consistency is much smoother as well. I’ve tried with different brands and trust me when I say as I always like to find a good bargain, but I’m still a firm believer that Philadelphia Cream Cheese, full fat is the way to go. 

Generally I make West Coast Cheesecakes which include sour cream in the mixture as well as a sour cream topping which is added after the cheesecake is baked. You then add it to the baked cheesecake and then give it a few more minutes in the oven to set the top. I didn’t bother with that step in this particular Peanut Butter cheesecake recipe, only because the cheesecake was going to be covered in a rich ganache topping anyway. Anyway…here’s the recipe. Give it a go and let me know your thoughts!

Peanut Butter Cheesecake Recipe Peanut Butter Oreos

Ingredients:

For the Crust:

  • 2 packs Peanut Butter Oreos
  • 100 grms Butter, melted

Blitz the Oreos in a food processor and add the melted butter. Mix together and spoon into a 9inch springform tin. You can absolutely use regular oreos or even digestives with a bit if cocoa powder…but I was kinda working with a theme here 😉 

Peanut butter cheesecake crust recipeReece's Peanut Butter Cheesecake Recipe

 

 

Preheat the oven to 160 C. 

A slow bake is crucial for a lovely creamy cheesecake. You may want to even wrap your tin in a couple layers of tin foil and place in a water bath to get that extra moist bake. I just made sure to keep checking on my cheesecake. You really don’t want to ovebake or the cheesecake will develop a graininess and result in a dry crumb.

Reece's Baked Peanut butter cheesecake 

The beauty of this recipe is that you throw all the ingredients in to one bowl and give it a mix. Do not over mix. You really want to avoid incorporating too much air into the batter.

Baked Peanut Butter Cheesecake Recipe

Ingredients for the cheesecake

  • x2 280g tubs of Full fat Cream Cheese
  • 250mls Sour Cream
  • 3 egg yolks
  • 3 eggs
  • 250mls smooth peanut butter
  • 175g soft brown sugar

Add all ingredients to one bowl and whisk until everything is incorporated. Save those 3 egg whites and make yourself a healthy omelette. You’ll feel less guilty eating a slice of this cheesecake after that…or is that just me? 😬🙈

Side note; you really want to avoid using the 100% all natural peanut butter. It messes with the recipe. I used Sunpat Crunchy….smooth is recommended for most peanut butter recipes but Kyle always insists on crunchy, so its usually what we have on hand. I do enjoy crunchy peanut butter for the added texture, and its somewhat more of a meal..but smooth just glides over your toast so much better…AMMA right?! 💕

Baked Peanut Butter Cheesecake Recipe Reese's

Pour the batter into your Crust and chuck it in the oven for a good 45 minutes. To be honest guys, I never really time my cakes. I check back a lot. After 45 minutes I did turn the cake to make sure that it was all baking evenly. I took the cake out when it was still slightly wobbly in the middle as it will still continue to cook after it’s been taken out of the oven. Don’t be scared to take it out too soon. That gentle wobble is crucial for getting a perfectly baked cake! Trust me! I ended up with a lusciously smooth, creamy and pretty damn irresistible cake if I do say so myself!

Baked Peanut Butter Cheesecake Recipe Reese's

I let this baby cool at room temp for about an hour then in the microwave I melted 50g of dark chocolate with 100mls of double cream. 

 

I gave this a good mix, then poured it over the cake and spread the chocolate over the sides. I chopped up some salted peanuts, Reese’s pieces, Reese’s Peanut Butter Cups and minis and decorated the outer edge of the cheesecake. 

Reese's peanut butter cheesecake recipe

Reese's Peanut butter cheesecake recipe

Kyle was extremely happy with his birthday treat and had an extra large slice. It went down really well with the rest of the crew as well. Give it a bash guys! Let me know how you get on and please feel free to get in touch with any questions, comments or suggestions you might have. I enjoyed my slice with a glass of Sauvignon Blanc, and it seemed to pair just beautifully 😏 although I do suggest a cup of tea 💓

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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