Banana cake with raspberry jam and peanuts

Ingredients:

• 110g unsalted butter at room temperature, plus extra for greasing the pan
• 1 and 1/4 cups premium flour
• 1 teaspoon of baking soda
• 0.5 tsp fine salt
• 3/4 cup peanut butter
• 0.5 tsp vanilla extract
• 2 large eggs at room temperature
• 1 cup of sugar
• 3 very ripe bananas, mashed with a fork (about 1 cup)
• 3/4 cup chopped peanuts
• 3/4 cup raspberry jam

Preparation:

1. Preheat oven to 350°F (175°C). Lightly grease a 9 x 5 inch (22 x 12 cm) loaf pan. Sift flour, baking soda, and salt into a medium bowl. Add peanut butter and stir. Whisk eggs and vanilla in a liquid measuring cup. Set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment or using a hand mixer, beat the butter and sugar until light and fluffy. Gradually pour in the egg mixture, continuing to beat until smooth. Stir in the bananas (the mixture will appear curdled, but don't worry). Then, using a spatula, fold in the flour mixture and knead until smooth. Add 1/2 cup of the peanuts.
3. Spoon two-thirds of the batter into the prepared pan. Spread 0.5 cups of raspberry jam over the batter, leaving a 1 cm border around the edges of the pan. Spread the remaining batter over the batter.
4. Bake until a toothpick inserted into the center comes out clean, about 55 minutes. Let the bread cool in the pan on a wire rack for 5 minutes, then remove the bread from the pan to the rack. When the bread has cooled slightly but is still warm, spread the remaining 1/4 cup raspberry jam over the top. Sprinkle with the remaining 1/4 cup chopped peanuts. Let cool completely before slicing.