Peanut Butter & Jelly Banana Bread – Moist Banana Bread Recipe with PB&J

Sliced peanut butter & jelly banana bread with swirls of jam and creamy peanut butter, served on a rustic board with fresh bananas and a jar of jelly.
Moist, sweet, and swirled with childhood flavor—this PB&J banana bread is a delicious throwback.
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A Nostalgic Twist on a Classic Favorite

Few things evoke childhood comfort like a peanut butter and jelly sandwich—sticky fingers, sweet smiles, and simple joy. This recipe takes that beloved combo and gives it a grown-up glow-up by folding it into moist, tender banana bread. The result? A cozy, crave-worthy loaf that’s equal parts nostalgic and indulgent.

Imagine the familiar sweetness of ripe bananas, the creamy richness of peanut butter, and the fruity burst of jelly—all baked into a golden loaf that’s perfect for breakfast, snacking, or gifting. It’s a hug in slice form, ideal for lazy weekends, lunchbox surprises, or sharing with loved ones.

Whether you’re reliving childhood memories or introducing a new generation to the magic of PB&J, this banana bread delivers comfort with a twist. It’s pantry-friendly, easy to make, and guaranteed to spark smiles.

What Is Peanut Butter & Jelly Banana Bread?

Peanut Butter & Jelly Banana Bread is a playful upgrade to the classic banana loaf. It starts with a moist, tender banana bread base, swirled with creamy peanut butter and fruity jelly for a nostalgic flavor explosion. Each bite balances sweet, salty, nutty, and fruity notes—like your favorite sandwich, but baked into a cozy slice.

The peanut butter adds richness and depth, while the jelly (whether strawberry, raspberry, or grape) brings a bright, tangy contrast. Together, they transform traditional banana bread into something whimsical and indulgent.

It’s the perfect treat for breakfast, an afternoon pick-me-up, or even dessert. Plus, it’s easy to customize with different nut butters, jams, or add-ins. Whether served warm with a pat of butter or packed into lunchboxes, this loaf is a guaranteed crowd-pleaser.

Ingredient Breakdown: Pantry-Friendly & Delicious

Here’s what you’ll need to make this comforting loaf:

  • Bananas: Use very ripe bananas for natural sweetness and moisture.
  • Peanut Butter: Creamy works best for swirling, but crunchy adds texture.
  • Jelly or Preserves: Strawberry, raspberry, or grape are classic—use your favorite.
  • Eggs: Bind the batter and add richness.
  • Flour: All-purpose is standard, but coconut flour works for paleo or gluten-free versions.
  • Sugar: Brown sugar adds depth; white sugar keeps it light. Use either or a mix.
  • Baking Soda & Baking Powder: Help the loaf rise and stay fluffy.
  • Salt: Enhances flavor and balances sweetness.
  • Vanilla Extract: Adds warmth and aroma.
  • Oil or Butter: Oil keeps it moist; butter adds richness.

Optional Add-ins:

  • Chopped Peanuts: For crunch and extra peanut flavor.
  • Cinnamon: Adds warmth and spice.
  • Lemon Juice: Brightens the banana flavor and balances sweetness.

Tip: Use room-temperature ingredients for smoother mixing and better texture. Cold eggs or butter can cause uneven blending and affect the rise.

This recipe is flexible, forgiving, and made mostly from pantry staples—perfect for spontaneous baking or using up overripe bananas.

Step-by-Step Instructions

  1. Preheat & Prep Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Mix Dry Ingredients In a medium bowl, whisk together 1½ cups flour, 1 tsp baking soda, ½ tsp baking powder, ¼ tsp salt, and optional cinnamon.
  3. Blend Wet Ingredients In a large bowl, mash 3 very ripe bananas. Add 2 eggs, ½ cup sugar, ¼ cup oil or melted butter, ½ cup peanut butter, and 1 tsp vanilla extract. Mix until smooth.
  4. Combine Wet & Dry Gradually stir the dry ingredients into the wet mixture until just combined. Don’t overmix—this keeps the bread tender.
  5. Layer & Swirl Pour half the batter into the prepared pan. Spoon 2–3 tablespoons of jelly over the batter and gently swirl with a butter knife. Repeat with remaining batter and jelly.
  6. Bake Bake for 50–60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil halfway through.
  7. Cool & Slice Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tip: For a beautiful marbled effect, swirl the jelly gently—don’t overmix or it will blend into the batter.

Recipe Variations & Dietary Swaps

This recipe is easy to adapt to suit your dietary needs or flavor preferences:

  • Gluten-Free: Use almond flour or coconut flour instead of all-purpose. Adjust liquid as needed.
  • Nut-Free: Swap peanut butter for sunflower seed butter or tahini.
  • Jam Options: Try blueberry, fig, apricot, or even marmalade for a citrusy twist.
  • Extra Indulgence: Add chocolate chips or a peanut butter drizzle on top.
  • Muffin Version: Divide batter into a muffin tin and bake for 18–22 minutes for portion-controlled treats.

Whether you’re baking for yourself or gifting to friends, this loaf is endlessly customizable and always delicious.

Sliced peanut butter & jelly banana bread with swirls of jam and creamy peanut butter, served on a rustic board with fresh bananas and a jar of jelly.

Peanut Butter & Jelly Banana Bread – Moist Banana Bread Recipe with PB&J

This Peanut Butter & Jelly Banana Bread is a nostalgic twist on a classic! Ripe bananas, creamy peanut butter, and fruity jelly come together in a moist, tender loaf that’s perfect for breakfast, snacking, or dessert. It’s comfort food with a playful flavor combo that everyone loves.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American, Comfort Food, Fusion
Servings 1 loaf (about 10 slices)
Calories 250 kcal

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Loaf pan (9x5 inch)
  • Measuring Cups and Spoons
  • Butter knife (for swirling)
  • Wire rack

Ingredients
  

  • 3 very ripe bananas, mashed
  • 2 eggs
  • ½ cup sugar (brown or white)
  • ¼ cup oil or melted butter
  • ½ cup creamy peanut butter
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour (or coconut flour for paleo)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup jelly or preserves (strawberry, raspberry, or grape)
  • Optional: ¼ tsp cinnamon, 1 tbsp lemon juice, ¼ cup chopped peanuts

Instructions
 

  • Preheat & Prep Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan.
  • Mix Dry Ingredients In a medium bowl, whisk together flour, baking soda, baking powder, salt, and optional cinnamon.
  • Blend Wet Ingredients In a large bowl, mash bananas. Add eggs, sugar, oil, peanut butter, vanilla, and optional lemon juice. Mix until smooth.
  • Combine Stir dry ingredients into wet mixture until just combined. Do not overmix.
  • Layer & Swirl Pour half the batter into the loaf pan. Spoon half the jelly over the batter and swirl gently with a butter knife. Repeat with remaining batter and jelly.
  • Bake Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
  • Cool & Serve Cool in pan for 10 minutes, then transfer to a wire rack. Slice when fully cooled.

Notes

  • Room Temp Ingredients: Ensure eggs and peanut butter are at room temperature for smoother mixing.
  • Jelly Tip: Swirl gently to avoid sinking or blending too much.
  • Storage: Keep in airtight container for up to 4 days.
  • Freezing: Slice and freeze individually for grab-and-go snacks.
  • Reheating: Toast or microwave slices before serving.
  • Muffin Option: Bake in muffin tins at 350°F for 18–22 minutes.
Keyword Banana bread, breakfast, Comfort Food, easy baking, jelly, Kid-Friendly, nostalgic, quick snacks, Soft peanut butter cookies