Way back (well, not really that far back) at the start of July I put together the beginnings of a ‘Summer Bucket List’ and now that we’re heading towards the middle of August and the end of summer it occurred to me that I better check up on my progress as time is running out.
The results are in…
Start using the skipping rope I bought on a whim about a month ago.Well, I did this once following the production of this list, so technically… Make gooseberry jam. Check! See it here. Have a barbecue at the beach.Yes! I even swam in the loch.
- Finish the band t-shirt patchwork quilt I started a year ago – probably more a winter task but it’s been sitting under my bed for so long I can’t take it any more, and there will be rainy summer days to fill. Seriously, who was I kidding??
Bake rye bread.Done and done. Make some life decisions…y’know, nothing major.Although I have major work to do I’m checking this one off because I’m getting there.
Ok, so 5 out of 6, although I’m cheating a little on a couple. Not bad progress really.
There were also a few surprises, such as having an article in my home town newspaper and something else that happened today that I’m super excited about and can hopefully share soon!
For the rest of the summer I just want to enjoy the remaining sunny days and eat outside as often as possible (I’ll get to that quilt in the winter) and this loaf would be the perfect portable dessert to go with your post barbecue flask of tea.
I took Joy’s advice on this one and added chocolate chips, and it’s a flavour combination to die for. All of my favourite ingredients are present, making it my favourite variation of banana bread.
Chocolate Peanut Butter Banana Bread
adapted from Joy the Baker
1 1/2 cups plain flour
3/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 1/2 cups mashed ripe bananas
1/3 cup plain or vanilla yogurt
1/3 cup peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup caster sugar
1/2 cup light brown sugar
1/4 cup chopped dry roasted peanuts
Preheat the oven to 170 degrees.
Butter and flour a loaf tin, set aside.
In a large bowl, whisk together the flour,
In a bowl or a large jug, whisk together the flour, bicarbonate of soda, salt and spices.
In a large jug, mix together the banana, yogurt, peanut butter and melted butter. Whisk in the sugars and eggs until well incorporated.
Fold the wet ingredients in to the dry, just until no bits of flour remain.
Fold in the chopped peanuts.
Pour mixture in to the prepared loaf tin and bake for about an hour. Check the loaf after about 45 minutes and if it’s starting to get too dark on top cover it with a double layer of tin foil.
When a skewer comes out clean, remove the loaf from the oven and allow to cool in the tin for about 30 minutes.
Remove from the tin and allow to cool fully on a wire rack.