Intro: J.Patterson
Recipe: K.Kędzierska
Growing up in Canada and spending summers in the States, peanut butter and bananas were a childhood classic—let’s be real, peanut butter and anything was. So it only makes sense that the palace wouldn’t feel like home without it. This one breaks the farm-to-table, seasonal-only rule—but no regrets. It’s quickly become a guest favorite on our kitchen table.
This one’s been years in the making. Kinga and Jamie have been baking together for ages — tweaking, testing, and reworking the classics until they felt just right. And when it comes to banana bread in this household, Kinga’s is hands down the winner. It’s one of those keepers: soft, fluffy, and full of real banana flavor. Not overly sweet — if anything, it leans a little salty and nutty, with just a touch of brown sugar. The chopped walnuts give it a rich, toasty finish.
One of our favorite tricks? Whipping the egg whites. We do this in most of our cake and muffin-style bakes — it lifts the crumb and keeps things light and tender (never dense or wet). Want to kick it up Matty-style? He signed off on this one with a dollop of whipped peanut butter on top — the perfect salty, nutty finish. It’s like a grown-up version of that peanut butter and banana combo we all loved as kids. Trust us — it’s magic.
(makes 2 loaves)
Wet Ingredients
4 eggs, separated (yolks and whites in separate bowls)
180 g brown sugar (about 1 cup – use less if the bananas are very ripe)
200 ml olive oil
4 ripe bananas, mashed or blended
10 ml miso paste + a pinch of Maldon salt — for instant umami magic
Dry Ingredients
300 g all-purpose flour (about 2½ cups)
2½ tsp baking powder
1 tsp baking soda
100 g chopped walnuts (about 1 cup), lightly toasted
For the tins
Butter or coconut oil, plus a little flour (for greasing)
Preheat the oven to 180°C (356°F).
Grease two loaf tins with butter or coconut oil and dust lightly with flour.
Separate the eggs – yolks in one bowl, whites in another.
Whisk the yolks until smooth. While mixing, gradually add the brown sugar, then slowly pour in the olive oil.
Add the bananas and stir in the miso paste and Maldon salt.
In a separate bowl, combine the flour, baking powder, and baking soda.
Add the banana mixture to the dry ingredients and mix gently until just combined.
Beat the egg whites until stiff, then gently fold them into the batter.
Stir in the chopped walnuts.
Divide the batter evenly between the two prepared loaf tins.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Let cool slightly before slicing – or enjoy warm.
Serve warm or at room temperature with a dollop of fluffy, whipped organic peanut butter — it takes things up a notch.
Feeding a group? Place a small jar of the peanut butter on the platter alongside the bread so guests can help themselves (or skip it if they prefer).
For a simple, beautiful presentation, lean the slices slightly against one another, then scatter banana chips and chopped walnuts on and around them. A few edible flowers make a lovely — and entirely optional — finishing touch.
