Banana bread with peanut butter

Ingredients:

Cupcake

• 1 and 3/4 cups flour
• 1 teaspoon of baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1 cup creamy peanut butter
• 0.5 cup brown sugar
• 0.5 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3 overripe bananas, mashed

Glaze and topping

• 1/3 cup creamy peanut butter
• 3 tbsp (45 g) butter
• 1 tbsp icing sugar, sifted
• 3 tbsp honey-roasted peanuts, chopped

Preparation:

1. Cupcake. Preheat oven to 350°F (175°C). Spray a 9 x 5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
3. Using an electric mixer on medium-high speed, beat the peanut butter, brown sugar, and white sugar in a large bowl until smooth. Stir in the egg and vanilla, then fold in the mashed banana. Add the flour mixture and mix on medium-low speed until the dough comes together (it's okay if there are a few lumps in the dough).
4. Pour the dough into the prepared loaf pan and bake until the loaf is golden brown and the top splits open, and a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Run a knife between the loaf and the sides of the pan and cool on a wire rack without removing it from the pan. If the loaf starts to brown too quickly, cover it with foil while baking.
5. Glaze. Once the bread has cooled, combine the peanut butter, butter, and powdered sugar in a medium microwave-safe bowl and microwave in 30-second intervals, stirring occasionally, until the glaze is smooth. Let the glaze set slightly but is still pliable. Spread the glaze over the banana bread and sprinkle the peanuts on top. Let it sit for 10 minutes, then slice. The bread can be stored at room temperature in an airtight container for up to 3 days.