This is Crust’s take on a well-loved classic: the sweetness and depth of jam (perhaps homemade, if you’re so inclined), the creaminess of a ripe banana, and the crunchy, savory flavor of peanut butter, all rolled up into a sweet, delicious bread. I always encourage a cup of hot tea or coffee with any sweet afternoon treat, and strive for this type of break on any day that allows it. Hot tip: brush a slice with a little butter and pan-fry for a couple of minutes on each side. Top with a drizzle of maple syrup and eat for breakfast. You’re welcome.
Instructions
1 cup (200 g) granulated sugar
½ cup (100 g) dark brown sugar, lightly packed
½ teaspoon kosher salt
2 eggs, at room temperature
1 cup (300 g) roughly chopped overripe bananas (about 2 large; see note)
½ cup (125 ml) crunchy peanut butter
½ cup (75 ml) whole milk
1/3 cup (75 ml) vegetable oil
1 teaspoon pure vanilla extract
1 2/3 cups (250 g) all-purpose flour
2 teaspoon baking powder
1/3 cup (110 g) raspberry jam
2 tablespoons (25 g) coarse sugar
1 banana, sliced lengthwise on an angle into 3 pieces, for decorating
Preheat the oven to 350 F. Spray an 8½ x 4½-inch loaf pan with a neutral oil, then line with two strips of parchment paper, one lengthwise and one widthwise, leaving 1 to 2 inches hanging over each of the four edges.
In a stand mixer, combine the granulated sugar, brown sugar, salt, eggs, bananas, and peanut butter. Using the paddle attachment, mix on low speed until the bananas are mashed up but retain a little lumpiness, 20 to 30 seconds. Add the milk, oil, and vanilla and mix on low speed until well combined, 20 to 30 seconds.
Using a fine-mesh sieve, sift the flour and baking powder into the mixer bowl. (You may need to remove the bowl from the stand first.) Gently pulse about ten times or until the flour is incorporated. Using a spatula, scrape down the sides of the bowl, then give it a short burst or two at medium-high speed to ensure any pockets of flour get knocked out. Be careful not to overmix, and increase the speed one setting at a time to ensure batter doesn’t fly around the kitchen!
Pour half of the batter into the prepared pan and smooth the top with a small spatula.
Soften the raspberry jam a little by stirring it with a spoon. Spoon half of it evenly on top of the batter. Pour the remaining batter into the pan and repeat with the remaining jam. Using a butter knife, gently swirl the jam through the batter a few times to evenly distribute a swirly pattern through the whole loaf. Sprinkle the top with the coarse sugar.
Bake for 15 minutes. Carefully place the banana slices, cut side up, diagonally on top of the loaf. (Try not to move the loaf around too much while doing this, or it will deflate.) Bake for another 60–70 minutes or until the loaf is deep golden brown and a skewer inserted in the center comes out clean. Let cool in the pan for 15 minutes, then gently lift the loaf using the overhanging parchment paper and transfer to a wire rack to cool completely.
This banana bread should be eaten at room temperature and will keep for about a week, covered, in the fridge. I find it easiest to slice and individually wrap each piece with plastic wrap before refrigerating so that anyone in the household can grab a piece and go! You can also pack the wrapped slices in a large freezer bag and freeze for up to 2 months.
Kitchen note: It’s easy to undercook this loaf, so make sure the center has fully risen and the skewer comes out clean. If you are worried that the loaf is getting dark too early, cover it loosely with parchment paper or foil and continue baking until done.
Excerpted from Crust by Tom Moore with Rebecca Well- man. Copyright © 2024 Tom Moore and Rebecca Wellman. Photographs by Peter Bagi and Rebecca Wellman. Photo on page xiii by Dominic Hall. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
