Monday, April 30, 2018

Peanut Butter & Strawberry Banana Bread

This recipe really doesn't need much of an introduction.

If you are a peanut butter fanatic, then you know how well it goes with bananas.

It has been well established how perfectly peanut butter pairs with jam and jelly. I mean, they even wrote a song about it.

Peanut butter and banana is equally as delicious and this recipe demonstrates how all three flavours can come together to make the most bomb banana bread.

This is such a delicious banana bread recipe, whether you use the peanut butter or not (but, use the peanut butter!).

I has some sour cream in the mix to contrast that sweet ripe banana and add a cultured richness. The added moisture that it brings with it also gives this loaf a more open crumb texture and sponginess that I love.

Now, at first glance this might look like a meat loaf. I just realized that.

But trust me friends - that glossy tomato-looking glaze is strawberry and not ketchup. I'm all for crazy food pairings, but I wouldn't do that to anyone.

Strawberry season is right around the corner and let's make good use of them! Instead of using jam in this recipe, I make a quick puree of strawberries, sugar and corn starch. It is a liquidy mix at first but it will set up nicely on the loaf.

The banana batter itself comes together easily. Mashed bananas, sugar, melted butter, sour cream and eggs get whisked up in a bowl before a mixture of flour, sugar, raising agents and salt get folded in gently.

A portion of the batter gets peanut butter-ized and then this peanut butter/banana batter get swirled into the rest of the batter.

Finally, spoon the strawberry mixture over top and swirl it in too.

An initial high baking temperature helps to set that jammy layer and then its moderate baking from there until a skewer comes out clean.

Keep this loaf refrigerated after the first day since it contains fruit and then enjoy it cold or at room temperature.

Big love,

Peanut Butter & Jelly Banana Bread
makes one 9x5-inch loaf

February 17, 2018:
For the strawberry swirl:
½ cup (118g) strawberry jam
1 tsp corn starch

For the banana batter:
1 ¾ cups (250g) all-purpose flour
2/3 cup (135g) granulated sugar, divided
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup (60ml) natural peanut butter
1 cup (240ml/250g) mashed ripe banana (from about 2 medium bananas)
1/3 cup (80ml) full fat sour cream
1/3 cup (75g) unsalted butter, melted
1 tsp pure vanilla extract
2 large eggs, at room temperature

Preheat your oven to 375°F. Line a 9x5-inch loaf pan with parchment paper leaving a 2-inch overhang along the long sides and lightly butter the exposed short sides.

First combine strawberry jam and corn starch until well blended and set aside. 

In a medium bowl, whisk together flour, 1/3 cup (65g) sugar, baking powder, baking soda and salt.

Melt peanut butter gently in the microwave until fluid. Set it aside for a moment.

Combine mashed banana, remaining ⅓ cup sugar, sour cream, melted butter and vanilla in a large bowl and whisk together until evenly blended. Whisk in eggs until well incorporated. Add the flour mixture and fold it in gently until just combined. Do not over-mix – it is ok if the batter is a bit lumpy. Transfer about 1 cup of this mixture to the bowl with the melted peanut butter and stir to blend well. Dollop the banana mixture into the prepared loaf pan alternately with spoonfuls of peanut butter mixture and run a skewer through it, back and forth and around, to swirl the mixtures together.

Drizzle strawberry mixture over the batter in the pan and then use a skewer to swirl it over the surface. Bake for 20 minutes (to set the strawberry swirl), then reduce the temperature to 350°F and bake for another 30-35 minutes until the loaf feels firm to the touch and a skewer inserted into the center comes out clean. Transfer pan to a wire rack to cool for 15 minutes before inverting the loaf. Let cool completely before slicing.
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