Banana and peanut crumble loaf
Makes: 10-12
Prep time: 15minsTotal time: 
/ Photograph by Dan Jones
Banana and peanut crumble loaf
Recipe by Jo Wheatley
Makes: 10-12
Prep time: 15minsTotal time: 
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Nutritional information (per serving)
Calories
363Kcal
Fat
18gr
Saturates
9gr
Carbs
45gr
Sugars
22gr
Fibre
2gr
Protein
7gr
Salt
0.5gr
Jo Wheatley
Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.
Jo Wheatley
Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.
Ingredients
- 125g soft unsalted butter, in pieces, plus extra for greasing
- 150g light brown soft sugar
- 2 large eggs, beaten
- 3 overripe bananas, mashed
- 275g plain flour
- 2 tsp baking powder
- 60g crunchy or smooth peanut butter, at room temperature
- 2 bananas, sliced, to serve
- 6 tsp clear honey, to serve
For the topping:
- 50g cold butter, cubed
- 75g plain flour
- 3 tbsp demerara sugar
- 3 tbsp unsalted peanuts, roughly chopped
Step by step
Get ahead
The loaf will keep for a few days in an airtight container. It can also be frozen.
- Use a little butter to grease a 10.5cm x 21cm, 7cm-deep loaf tin; line with baking paper. Preheat the oven to 180°C, fan 160°C, gas 4. Melt the remaining butter for the cake in a pan and set aside.
- Now make the topping. In a bowl, rub the cold butter into the flour and sugar until it looks like chunky breadcrumbs (or use a food processor). Stir in the chopped peanuts and set aside.
-
Next, whisk the light brown soft sugar with the eggs until they are combined. Fold in the bananas.TipYou can freeze overripe bananas (skinned in a freezer bag) to use at a later date.
- Sift the flour and baking powder into the bowl and fold into the mixture with a large metal spoon. Add the melted butter and peanut butter; mix until thoroughly combined. Spoon the mixture into the prepared tin. Scatter the crumble mixture on top.
- Bake on the middle shelf of the preheated oven for about 1 hour 15 minutes, or until a skewer inserted into the middle of the cake comes out clean. Cover the loaf with foil during cooking if it appears to be browning too quickly.
- Remove the loaf from the tin and leave to cool on a wire rack. Serve cut into slices with fresh banana and a drizzle of honey.
Chef quote
This reminds me of New York – I had a slice of yummy cake with a nutty crumble topping there, which inspired this recipe. Don’t forget that using riper bananas will give you a more pronounced flavour.
