EVERYBODY EATS BANANA BREAD WITH PEANUT WHIP

Recipes & food styling Jamie Robert Johnston / Photography Josh Griggs

	FOR THE PEANUT WHIP
	1 cup cream
	2 tablespoons peanut butter (I like Fix & Foggs super crunchy)
	2 tablespoons icing sugar
	BANANA BREAD
	150ml milk
	6g baking soda
	330g plain flour
	pinch of cinnamon
	pinch of nutmeg
	6g baking powder
	4 bananas
	220g soft brown sugar
	220g caster sugar
	3 eggs
	160g butter, melted

1.	PEANUT WHIP
2.	Put all the ingredients in a stand mixer and whip until it doubles in size and it looks like whipped cream.
3.	This can be refrigerated for a week and used on pretty much any dessert.
4.	BANANA BREAD
5.	Heat the oven to 170°C.
6.	Using the wrapper from the butter, grease and line a loaf tin (a tip I got from a volunteer).
7.	Put the milk and baking soda into a saucepan and warm gently, then set aside.
8.	Sift the flour, spices, baking powder and a pinch of salt into a bowl, repeating three times.
9.	Put the bananas, sugars, eggs and butter into a stand mixer fitted with a whisk attachment.
10.	Whisk on a medium speed, slowly pouring in the milk until a wet banana slurry is formed.
11.	Add the sifted flour mix to the banana slurry in three parts, mixing well between each addition until you have a nice smooth batter.
12.	Pour the batter into the paper-lined loaf tin.
13.	Let the batter sit in the tin at room temperature for 15 minutes to rest before hitting the oven.
14.	Bake for 30 minutes then turn the loaf tin around and bake for a further 15 minutes.
15.	To check if it’s cooked, stick in a skewer; if it comes out clean it’s done.
16.	Let it cool overnight, turn out and cut into thick slices. Spread over the peanut whip.