Description

This PB and Jelly Banana Bread combines the classic flavors of peanut butter and fruit jam into a moist, flavorful loaf that’s perfect for breakfast or a snack. Ripe bananas add natural sweetness and moisture, while a swirl of strawberry or raspberry jam creates a delightful fruity contrast. Topped with optional chopped peanuts for added texture, this easy-to-make bread is a nostalgic twist on a beloved sandwich.

Ingredients

Scale

Wet Ingredients

3 ripe bananas, mashed
1/2 cup creamy peanut butter
1/3 cup vegetable oil (or melted butter)
2/3 cup brown sugar
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Additional Ingredients

1/3 cup strawberry or raspberry jam (plus extra for swirling)
1/4 cup chopped peanuts (optional, for topping)

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Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
Mix Wet Ingredients: In a large mixing bowl, whisk together the mashed bananas, creamy peanut butter, vegetable oil, brown sugar, eggs, and vanilla extract until you have a smooth and well-combined mixture.
Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agent and seasoning.
Mix Batter: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing and maintain a tender crumb.
Layer Batter and Jam: Spoon half of the batter into the prepared loaf pan. Dollop half of the jam over the batter, then gently swirl the jam with a knife for a marbled effect. Repeat with the remaining batter and jam, swirling again to distribute.
Add Toppings: If desired, sprinkle chopped peanuts evenly on top of the batter for added crunch and flavor.
Bake: Place the loaf pan in the oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents sogginess and allows slicing without crumbling.

Notes

Any flavor of jam or jelly can be substituted to suit your taste preferences.
For a richer flavor, you can replace part of the vegetable oil with melted butter.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.