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  • Bake from Scratch

    Go Bananas

    Apr 07, 2020 8 minutes
    PHOTOGRAPHY BY WILLIAM DICKEY
    FOOD STYLING BY KATHLEEN KANEN
    STYLING BY LUCY FINNEY

    PEANUT BUTTER-BANANA BRAID

    Makes 1 loaf

    Elegant but packing the homey, nostalgic flavor of peanut butter and banana, this braided bread is the perfect way to enjoy something classic in a gorgeous new package.

    3 cups (382 grams) bread flour, divided
    3 tablespoons (36 grams) granulated sugar
    2½ teaspoons (7.5 grams) kosher salt
    2¼ teaspoons (7 grams) active dry yeast
    ½ cup (120 grams) whole milk
    ¼ cup plus 1 tablespoon (75 grams) water, divided
    ¼ cup (57 grams) unsalted butter
    2 teaspoons (8 grams) vanilla extract
    2 large eggs (100 grams), room temperature and divided
    Peanut Butter Filling (recipe follows)
    ½ cup (100 grams) chopped banana
    Garnish: confectioners’ sugar

    1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (191 grams) flour, granulated sugar, salt, and yeast.

    2. In a medium saucepan, heat milk, ¼ cup (60 grams) water, butter, and vanilla over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed until combined. Beat in 1 egg (50 grams). With mixer on low speed, gradually add remaining 1½ cups (191 grams) flour, beating just until combined and stopping to scrape sides of bowl.

    Switch to the dough hook

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