PB and J Banana Braid
As I have been practicing my bread making skills I’ve realized that the dough itself is very similar in all breads. It’s what you do with the flavors that really set one loaf apart from the next. I adapted this recipe from my “Bake from Scratch” magazine using what I had on hand for the flavors.
This Elegant nostalgic flavor of peanut butter and jelly with banana make this braided bread the perfect way to enjoy something classic with a beautiful new package. Using the passion fruit jelly makes sure you will have everyone’s taste buds dancing!
- 3 Cups (382 grams) bread flour, divided
- 3 Tbl (36 grams) granulated sugar
- 2 ½ tsp (7.5 grams) kosher salt
- 2 ¼ tsp (7 grams) active dry yeast
- ½ Cup (120 grams) whole milk
- ¼ Cup plus 1 Tbl (75 grams) water, divided
- ¼ Cup (57 grams) unsalted butter
- 2 tsp (8 grams) vanilla extract
- Peanut Butter Filling
- ¼ Cup (57 grams) unsalted butter, softened
- 1/3 Cup (73 grams) firmly packed light brown sugar
- 1/3 Cup (85 grams) creamy peanut butter
- 2 large eggs, room temperature and divided
- Peanut Butter Filling (recipe follows)
- ½ Cup chopped banana
- ¼-1/2 Cup Da Vine Foods’ Lilikoi Jelly
- Garnish: confectioners’ sugar
- In the bowl of a stand mixer using the paddle attachment, combine 1 ½ Cups (191 grams) flour, granulated sugar, salt, and yeast.
- In a medium saucepan, heat milk, ¼ Cup water, butter, and vanilla over medium heat until an instant read thermometer reads 120° F - 130° F.
- Add warm milk mixture to flour mixture; beat at medium speed until combined.
- Beat in 1 egg (50 grams).
- With mixer on low speed, gradually add remaining 1 ½ cups (191 grams) flour, beating just until combined and stopping to scrape sides of bowl.
- Switch to the dough hook attachment. Beat on medium speed until a soft, somewhat sticky dough forms, 6-7 minutes, stopping to scrape dough hook and sides of bowl. (Dough will be elastic and pull away from sides of bowl but stick to bottom of bowl.)
- Turn out onto a lightly floured surface, and shape into a smooth round.
- Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75° F) until almost doubled in size, 45 minutes – 1 hour.
- Punch down dough and let stand for 5 minutes. Turn out onto a lightly floured sheet of parchment paper. Roll into a 16 x 10-inch oval.
- Using a small knife or bench scraper, score (or mark) a 13 x 4-inch border on short sides and a 3-inch border on long sides.
- Spread Peanut Butter Filling in rectangle. Spread Lilikoi Jelly on top of Peanut Butter Filling, sprinkle banana onto fillings.
- Cut 1-inch wide strips along each side of filling. At top and bottom, trim ends to width of filling, and fold over filling. Starting on left side, stretch, twist, and fold top strip over filling, ending just below opposite top strip. Repeat with top strip on right side. Continue pattern, alternating left and right, until you reach end of strips. Tuck and pinch last strip. (If dough is not sticking to itself, dab with a little water to help it seal.) Transfer dough, on parchment, to a baking sheet. Cover and let rise in a warm, draft-free place until puffed, 30 to 45 minutes.
- Preheat oven to 350° F
- In a small bowl, whisk together remaining 1 egg and remaining 1 Tbl water. Brush top and sides of dough with egg wash.
- Bake until golden brown and an instant-read thermometer inserted in bread reads 190° F, 20-25 minutes. Garnish with confectioners’ sugar, if desired. Serve warm or at room temperature.
- Peanut Butter Filling
- In a medium bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 1-2 minutes. Add peanut butter and beat just until combined. Use immediately.
You can substitute the peanut butter filling with any nut butter. I think Nutella with bananas would be delicious.
You could also go down a savory route by filling this bread with brie, passion fruit pepper jelly, and prosciutto.