1 cup (200 g) granulated sugar

½ cup (100 g) dark brown sugar, lightly packed

½ tsp kosher salt

2 eggs, at room temperature

1 cup (300 g) roughly chopped overripe bananas        

½ cup (125 ml) crunchy peanut butter

⅓ cup (75 ml) whole milk

⅓ cup (75 ml) vegetable oil

1 tsp pure vanilla extract

1⅔ cups (250 g) all-purpose flour

2 tsp baking powder

⅓ cup (110 g) raspberry jam

2 Tbsp (25 g) coarse sugar

1 banana, sliced lengthwise on an angle into 3 pieces, for decorating

Preheat the oven to 350°F (180°C). Spray an 8½ × 4½-inch (22 × 11 cm) loaf pan with a neutral oil, then line with two strips of parchment paper, one lengthwise and one widthwise, leaving 1–2 inches (2.5–5 cm) hanging over each of the four edges.

In a stand mixer, combine the granulated sugar, brown sugar, salt, eggs, bananas, and peanut butter. Using the paddle attachment, mix on low speed until the bananas are mashed up but retain a little lumpiness, 20–30 seconds. Add the milk, oil, and vanilla and mix on low speed until well combined, 20–30 seconds.

Using a fine-mesh sieve, sift the flour and baking powder into the mixer bowl. (You may need to remove the bowl from the stand first.) Gently pulse about ten times or until the flour is incorporated. Using a spatula, scrape down the sides of the bowl, then give it a short burst or two at medium-high speed to ensure any pockets of flour get knocked out. Be careful not to overmix, and increase the speed one setting at a time to ensure batter doesn’t fly around the kitchen!

Pour half of the batter into the prepared pan and smooth the top with a small spatula.

Soften the raspberry jam a little by stirring it with a spoon. Spoon half of it evenly on top of the batter. Pour the remaining batter into the pan and repeat with the remaining jam. Using a butter knife, gently swirl the jam through the batter a few times to evenly distribute a swirly pattern through the whole loaf. Sprinkle the top with the coarse sugar.

Bake for 15 minutes. Carefully place the banana slices, cut side up, diagonally on top of the loaf. (Try not to move the loaf around too much while doing this, or it will deflate.) Bake for another 60–70 minutes or until the loaf is deep golden brown and a skewer inserted in the center comes out clean. Let cool in the pan for 15 minutes, then gently lift the loaf using the overhanging parchment paper and transfer to a wire rack to cool completely.

This banana bread should be eaten at room temperature and will keep for about a week, covered, in the fridge.