Why You’ll Love This Recipe

This Peanut Butter & Jelly Banana Bread is everything you love about banana bread but with the added indulgence of peanut butter and the classic, nostalgic touch of jelly. The marbled jelly swirls create beautiful patterns and offer a perfect balance between creamy peanut butter, rich banana flavor, and sweet, fruity jelly. It’s a simple recipe that yields a delightful loaf that’s perfect for any occasion.

Ingredients

For the Bread:

3 ripe bananas, mashed
1/3 cup creamy peanut butter
1/2 cup sugar
1/4 cup melted butter
1 teaspoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

For the Jelly Swirl:

1/4 cup jelly or jam (grape, strawberry, or your favorite flavor)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Batter: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large mixing bowl, mash the bananas until smooth. Stir in the peanut butter, sugar, melted butter, vanilla, and egg until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Layer the Batter and Jelly: Pour half of the banana bread batter into the prepared loaf pan, spreading it evenly. Dollop teaspoons of jelly over the batter in several spots. Using the tip of a butter knife or a toothpick, gently swirl the jelly through the batter, creating distinct streaks without fully blending it.
Add the Second Layer: Pour the remaining batter over the jelly layer and smooth it with a spatula. Repeat the jelly-swirl process by dolloping more jelly on top and swirling it gently to create marbled patterns.
Bake the Bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 10 servings

Variations

Different Jelly Flavors: Experiment with different jelly or jam flavors like raspberry, blackberry, or even apricot for a unique twist.
Add-ins: Add chocolate chips, chopped nuts, or even a handful of oats to the batter for extra texture and flavor.
Vegan Version: Swap the egg for a flax egg and use a plant-based butter to make this banana bread vegan.
Nutty Version: Stir in some crushed peanuts or peanut butter chips for an extra peanut butter punch.

Storage/Reheating

Storage: Store the Peanut Butter & Jelly Banana Bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week.
Freezing: This banana bread freezes well. Wrap it tightly in plastic wrap or aluminum foil and store in the freezer for up to 3 months. Thaw at room temperature before serving.

FAQs

1. Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter if you prefer a bit more texture, but it may affect the smoothness of the loaf slightly.

2. Can I use a different type of sugar?

You can substitute white sugar with brown sugar for a deeper, molasses-like flavor, or even try coconut sugar for a more natural sweetener.

3. How ripe should the bananas be?

The riper the bananas, the better! Overripe bananas work best for banana bread as they are sweeter and have a stronger banana flavor.

4. Can I use gluten-free flour?

Yes, you can use a gluten-free all-purpose flour blend if you need a gluten-free option. Just make sure the blend has xanthan gum in it, or add it separately.

5. Can I bake this in a different-sized pan?

Yes, you can use a smaller or larger pan, but keep in mind that the baking time will vary. A smaller pan will require a longer baking time, and a larger pan will bake more quickly.

6. Can I use honey or maple syrup instead of sugar?

You can use liquid sweeteners like honey or maple syrup, but keep in mind that they will affect the texture of the batter. You may need to adjust the flour ratio slightly to balance out the moisture.

7. Can I add chocolate chips to the batter?

Yes, chocolate chips would pair wonderfully with peanut butter and jelly. Add about 1/2 cup to the batter before baking for a delightful addition.

8. Can I use a different type of bread for this recipe?

While this recipe calls for white bread, you can experiment with whole wheat bread for a nuttier flavor or sourdough for an interesting tang.

9. How do I know when the bread is done?

The bread is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. If you notice it browning too quickly, cover it loosely with foil.

10. Can I make this recipe in muffin form?

Yes, you can make this recipe as muffins! Bake for about 18-20 minutes, or until a toothpick comes out clean.

Conclusion

Peanut Butter & Jelly Banana Bread is a fun, delicious, and comforting twist on the classic banana bread. The combination of peanut butter, banana, and jelly creates a unique flavor profile that everyone will love. With its simple ingredients, quick prep time, and a touch of nostalgia, this loaf is perfect for any occasion. Whether you’re enjoying it as a snack or sharing it with friends, it’s sure to be a hit. Enjoy every sweet, moist, and marbled bite!

Peanut Butter & Jelly Banana Bread Recipe

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Peanut Butter & Jelly Banana Bread combines the richness of peanut butter, the sweetness of banana bread, and the nostalgia of jelly swirls, creating a moist, flavorful loaf that’s perfect for breakfast, dessert, or a snack.

Author: Amy
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 10 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large mixing bowl, mash the bananas until smooth. Stir in the peanut butter, sugar, melted butter, vanilla, and egg until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Pour half of the banana bread batter into the prepared loaf pan, spreading it evenly. Dollop teaspoons of jelly over the batter in several spots. Using the tip of a butter knife or a toothpick, gently swirl the jelly through the batter, creating distinct streaks without fully blending it.
Pour the remaining batter over the jelly layer and smooth it with a spatula. Repeat the jelly-swirl process by dolloping more jelly on top and swirling it gently to create marbled patterns.
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.