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Banana Bread with Peanut Crumble

A moist, golden loaf topped with a salty-sweet peanut crumble

❄ Freezer Friendly

14 May 2026

This banana bread is everything you want in a loaf — deeply moist, naturally sweet, and crowned with a crunchy peanut crumble that adds the most satisfying texture. Made with ripe bananas and a handful of pantry staples, it comes together quickly and fills the kitchen with the most wonderful smell.

Ingredients

8 serves

1½ cups SR flour
½ tsp bicarb soda
3 large bananas, mashed
1 cup brown sugar
60g salted butter, melted
2 eggs, lightly beaten
1½ tsp vanilla paste
Peanut Crumble Topping
2 Tbs butter, melted
¼ cup plain flour
¼ cup brown sugar
⅓ cup salted peanuts, chopped

Method

1
Preheat oven to 170°C. Grease a 13 x 23 x 8cm deep loaf pan and line with baking paper.
2
Combine the SR flour, bicarb soda, mashed bananas, brown sugar, melted butter, lightly beaten eggs, and vanilla paste in a large bowl. Mix until just combined — do not overmix.
3
Pour the batter into the prepared pan.
4
Make the peanut crumble: combine the melted butter, plain flour, brown sugar, and chopped salted peanuts. Mix until crumbly, then scatter evenly over the top of the batter.
5
Bake for 50 minutes, or until a skewer inserted into the centre comes out clean. Cover loosely with foil if the topping browns too quickly.
6
Cool in the pan for 10 minutes before turning out onto a wire rack.

Kitchen Notes

The riper the bananas the better — very spotty, overripe bananas give the best flavour and natural sweetness. Serve warm with a generous spread of butter. This loaf freezes well — slice before freezing so you can pull out a piece at a time.

What I'd serve with this

Warm with a generous spread of salted butter and a cup of tea or coffee. Also wonderful as a dessert with a scoop of vanilla ice cream.