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.
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.