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Baking recipe · from the recipe book

Salted Peanut Crunch Banana Bread

A tender, moist banana loaf flecked with chopped roasted peanuts, a ribbon of buttery peanut brittle crumble inside and a crackly peanut-sugar top.

Salted Peanut Crunch Banana Bread

Ingredients

  • 3 medium380 gBananavery ripe, mashed
  • 1¾ cups230 gAll-purpose flour
  • ¾ cup120 gDry-roasted peanuts, unsaltedcoarsely chopped, divided
  • ⅔ cup packed130 gBrown sugardivided
  • 2 large100 gEggsroom temperature
  • ⅓ cup85 gUnsalted buttermelted and cooled, divided
  • ⅓ cup (80 ml)80 gPlain kefir, low-fat
  • 1¼ tsp5 gVanilla extract
  • 1⅛ tsp5 gBaking soda
  • ¾ tsp3 gBaking powder
  • ¾ tsp2 gGround cinnamon
  • ¾ tsp4 gSaltdivided
  • ¾ tsp3 gCanola oilfor greasing the pan

Steps

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with the canola oil and line it with a parchment sling.
  2. Chop the peanuts and divide them: about two-thirds for the batter and one-third for the crumble.
  3. Melt the butter and let it cool slightly; set aside about one-fifth of it for the crumble.
  4. Make the crumble: in a small bowl, mix the crumble portion of peanuts, about one-fifth of the brown sugar, the reserved butter and a small pinch (about one-quarter) of the salt until clumpy. Set aside.
  5. In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon and the remaining salt.
  6. In a large bowl, whisk the mashed banana with the remaining brown sugar, the egg, the remaining melted butter, the kefir and the vanilla until smooth.
  7. Fold the flour mixture into the banana mixture just until no dry streaks remain, then fold in the batter portion of peanuts.
  8. Spread half the batter in the pan and sprinkle half the crumble over it. Top with the remaining batter, smooth it, and scatter the remaining half of the crumble on top, pressing lightly.
  9. Bake 55–65 minutes, tenting with foil after 40 minutes if the top browns fast, until a toothpick in the center comes out clean.
  10. Cool in the pan 15 minutes, then lift out and cool completely on a rack, about 1 hour, before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Peanuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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