Go Back
–+ servings
Peanut Butter & Jelly Banana Bread

Peanut Butter & Jelly Banana Bread: A Nostalgic Slice of Joy

Peanut Butter & Jelly Banana Bread is a nostalgic treat that combines beloved flavors in a moist and tender loaf.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 3 medium Ripe Bananas Use overripe bananas for best flavor.
  • 1 cup Creamy Peanut Butter Can substitute with chunky peanut butter for texture.
  • 1/3 cup Vegetable Oil Melted coconut oil may be a good substitute.
  • 2 large Eggs Flax eggs can be used for a vegan option.
  • 1/2 cup Brown Sugar You can use all granulated sugar if desired.
  • 1/2 cup Granulated Sugar Can be substituted with coconut sugar for a healthier option.
  • 1 teaspoon Vanilla Extract Use pure extract for best results.
  • 1 1/2 cups All-Purpose Flour For gluten-free, use a one-to-one gluten-free flour blend.
  • 1 teaspoon Baking Soda Ensure it's fresh for best results.
  • 1/2 teaspoon Salt Avoid using too much as it can overpower sweetness.
  • 1/2 cup Strawberry Jam Or any preferred jelly. Can substitute with grape or raspberry.
  • 1/4 cup Chopped Peanuts Optional; omit if nut-free.

Equipment

  • Loaf pan
  • Mixing bowl
  • Whisk
  • spatula
  • Measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions for Peanut Butter & Jelly Banana Bread
  1. Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it with cooking spray or butter and lining the bottom with parchment paper.
  2. In a large mixing bowl, mash the ripe bananas until mostly smooth with a few small lumps remaining.
  3. Add the creamy peanut butter, vegetable oil, eggs, brown sugar, granulated sugar, and vanilla extract to the mashed bananas and whisk until combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. Pour half of the batter into the loaf pan, add dollops of half of the strawberry jam, and swirl in gently. Repeat with the remaining batter and jam.
  7. If desired, sprinkle chopped peanuts over the top of the batter.
  8. Bake for 50–60 minutes, checking for doneness with a toothpick.
  9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 5mg

Notes

Use overripe bananas for maximum sweetness. Avoid over-mixing to keep the bread light. Store at room temperature wrapped for up to 3 days, refrigerate for up to a week, or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!