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Peanut Butter and Jelly Banana Bread Recipe

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This delicious Peanut Butter and Jelly Banana Bread combines the classic flavors of peanut butter, jelly, and ripe bananas into a moist, flavorful loaf. Swirled with raspberry preserves and topped with a drizzle of melted jam, this bread is perfect for breakfast, snack time, or dessert.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 eggs (lightly beaten)
  • 1 1/2 cups mashed bananas
  • 1 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1/2 cup vegetable oil

Add-ins and Toppings

  • 1/2 cup dry roasted peanuts (chopped)
  • 1/2 cup plus 2 tablespoons raspberry preserves

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C). Line a 9x5x3-inch loaf pan with parchment paper and lightly spray it with nonstick cooking spray to prevent sticking.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  3. Mix Wet Ingredients: In another bowl, beat the eggs lightly. Add mashed bananas, brown sugar, creamy peanut butter, and vegetable oil. Mix thoroughly until all wet ingredients are well incorporated.
  4. Combine Mixtures: Add the wet ingredient mixture to the dry ingredients and stir gently just until combined to avoid overmixing, which can make the bread tough.
  5. Add Peanuts and Assemble Batter: Fold the chopped dry roasted peanuts into the batter evenly. Pour half of the batter into the prepared loaf pan, spreading it out smoothly.
  6. Swirl Raspberry Preserves: Dollop 1/4 cup of the raspberry preserves over the batter. Using a butter knife, gently swirl the preserves into the batter to create a marbled effect.
  7. Layer Remaining Batter and Preserves: Pour the remaining batter over the swirled layer, smooth the top, then dollop another 1/4 cup of raspberry preserves on top. Swirl again gently with a butter knife.
  8. Bake: Place the loaf pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove from oven and let it cool completely in the pan.
  9. Drizzle with Melted Jam: Warm the remaining 2 tablespoons of raspberry preserves in the microwave for 15-20 seconds until melted and slightly runny. Drizzle this over the cooled bread to add extra sweetness and shine.

Notes

  • Make sure not to overmix the batter to keep the bread tender and moist.
  • Use ripe bananas for the best flavor and natural sweetness.
  • The swirling of raspberry preserves adds beautiful visual appeal and bursts of fruity flavor.
  • You can substitute the raspberry preserves with your favorite jelly or jam.
  • Store any leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://yumntasty.com/peanut-butter-and-jelly-banana-bread-recipe/