Description
This PB and Jelly Banana Bread recipe combines the classic flavors of peanut butter and jelly with moist, ripe bananas to create a deliciously sweet and nutty loaf. The peanut butter and jelly swirl inside the bread adds a burst of flavor in every bite, while optional chopped peanuts on top add a satisfying crunch. Perfect for breakfast, snack, or dessert, this banana bread is easy to make and sure to please all ages.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
Peanut Butter and Jelly Swirl
- ½ cup peanut butter, creamy or chunky
- ½ cup grape jelly (or your favorite flavor)
Optional Topping
- ¼ cup chopped peanuts
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together using a mixer or spoon until the mixture is light and fluffy, about 3 to 5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract.
- Incorporate Bananas: Add the mashed ripe bananas to the wet mixture and mix gently until just combined, being careful not to overmix.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring carefully until just combined to avoid tough bread.
- Prepare PB&J Swirl: In a separate small bowl, mix the peanut butter and jelly together until smooth and evenly blended.
- Layer and Swirl: Pour half of the banana batter into a greased and floured 9×5 inch loaf pan, spreading it evenly. Spoon half of the peanut butter and jelly mixture over the batter and use a knife or skewer to create swirls.
- Repeat Layers: Pour the remaining banana batter over the first layer, spread evenly, and top with the remaining peanut butter and jelly mixture. Swirl again using a knife or skewer.
- Add Topping (Optional): Sprinkle chopped peanuts over the top of the batter for extra crunch and texture.
- Bake: Preheat your oven to 350°F (175°C) and bake the loaf for 50 to 60 minutes. The bread is done when a wooden skewer inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely, which helps set the loaf and improve slicing.
Notes
- Use very ripe bananas for the best sweetness and moist texture.
- Do not overmix the batter to keep the bread tender and soft.
- The peanut butter and jelly swirl can be adjusted to your preferred flavors or ratios.
- Chopped peanuts can be omitted or substituted with other nuts like walnuts or pecans for topping.
- Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Slice the bread once completely cooled to avoid crumbling.
