Print

Peanut Butter and Jelly Banana Bread Recipe

Peanut Butter and Jelly Banana Bread Recipe
Print Recipe

★★★★★

4.8 from 13 reviews

This Peanut Butter and Jelly Banana Bread is a delightful twist on traditional banana bread, combining creamy peanut butter and sweet raspberry preserves to create a moist, flavorful loaf with a fun swirl and a drizzled topping. Perfect for breakfast, snacks, or dessert, it offers a nostalgic flavor with a fresh, homemade touch.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 2 eggs, lightly beaten
  • 1 1/2 cups mashed bananas (about 3–4 ripe bananas)
  • 1 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1/2 cup vegetable oil

Mix-ins and Topping

  • 1/2 cup dry roasted peanuts, chopped
  • 1/2 cup plus 2 tablespoons raspberry preserves

Instructions

  1. Prep: Preheat your oven to 350°F (175°C). Line a 9x5x3-inch loaf pan with parchment paper and lightly spray it with nonstick cooking spray to ensure easy removal of the bread after baking.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined to prepare the base for the banana bread batter.
  3. Mix Wet Ingredients: In another bowl, beat the lightly beaten eggs, mashed bananas, brown sugar, creamy peanut butter, and vegetable oil together until smooth and well incorporated for a rich and moist batter.
  4. Combine Wet and Dry: Add the wet mixture to the dry ingredients and stir gently just until combined to avoid overmixing, which can make the bread dense. Fold in the chopped dry roasted peanuts carefully to distribute evenly.
  5. Layer Batter and Jam: Pour half of the batter into the prepared loaf pan. Dollop 1/4 cup of the raspberry preserves onto the batter. Use a butter knife to gently swirl the preserves into the batter, creating a marbled effect.
  6. Add Remaining Batter and Jam: Pour the remaining batter over the swirled layer. Top with another 1/4 cup of raspberry preserves and swirl gently again with the butter knife for a beautiful jam pattern throughout the bread.
  7. Bake: Place the loaf pan in the preheated oven and bake for 60 to 70 minutes, or until a toothpick or cake tester inserted into the center comes out clean, indicating the bread is fully cooked through.
  8. Cool: Remove the bread from the oven and allow it to cool completely in the pan. This helps the bread set and prevents it from breaking apart.
  9. Drizzle Topping: Once cooled, microwave the remaining 2 tablespoons of raspberry preserves for 15-20 seconds until melted. Drizzle the warmed preserves over the top of the loaf for a glossy, flavorful finish before slicing and serving.

Notes

  • Ensure bananas are very ripe for maximum sweetness and moisture.
  • Use creamy peanut butter for smooth texture; crunchy peanut butter can alter the batter’s texture.
  • The swirling technique can be adjusted to your preference – more swirls for a stronger jam presence.
  • Loaf pan size is important; a 9x5x3-inch pan provides the ideal shape and cooking time.
  • Check the bread after 60 minutes to avoid overbaking as ovens vary.
  • This bread is best eaten within 2-3 days or can be frozen for up to 2 months.

Nutrition

Keywords: Peanut Butter Banana Bread, Jelly Banana Bread, Raspberry Swirl Bread, Nutty Banana Loaf, Sweet Banana Bread, Breakfast Bread, Snack Bread

Find it online: https://kitchenbyclara.com/peanut-butter-and-jelly-banana-bread-recipe/