Banana bread goes back to school with a peanut butter twist and a raspberry jam swirl in this Peanut Butter and Jelly Banana Bread Recipe.
There is just something so classic about the combination of peanut butter and jelly! And I love a good pb&j sandwich, but turning it into something else (like this banana bread recipe!) is so much fun! If you want more peanut butter and jelly recipes, try this Peanut Butter and Jelly Dip or this Peanut Butter and Jelly Thumbprint Cookie Recipe.
I know what you are thinking – another banana bread recipe? But I say – is there really such thing as too many banana bread recipes? I think not!! Especially when you get peanut butter and jelly involved.
I seem to be on this endless quest lately to use up overripe bananas in a different way every time. I admit that I’ll never stop making my traditional Banana Bread recipe. But food is supposed to be fun, so why not jazz it up with peanut butter and jelly?
How to Make Peanut Butter and Jelly Banana Bread
MIX: In one bowl, mix together the dry ingredients, then in another bowl, mix together the wet ingredients.
COMBINE: Mix the wet and dry ingredients together, then fold in the peanuts.
ASSEMBLE: Pour half of the batter in a loaf pan, then dollop half of the jam over it. Drag a knife through the jam to spread and marble it. Add the rest of the batter, then repeat with the jam.
BAKE: Bake the bread until a tester inserted in the middle comes out clean.
DRIZZLE: Once the bread has baked and cooled, heat the last 2 tablespoons of jam and drizzle it over the top of the bread.
Tips and Tricks
- Don’t overmix your batter. It will not be as tender.
- I used raspberry preserves, but you really could use any kind of jam that you like.
- If you aren’t eating the bread right away, wait to add the jam to the top. It will get a bit messy if you store it with the jam drizzled on the top.
- Store the bread in a bread bag or in a container with a lid for up to 4 days.
More Banana Bread Recipes
Peanut Butter Banana Bread with Chocolate Chips
Blueberry Banana Bread with Coconut
Banana Bread Recipe with Caramel Icing
Brownie Mix Banana Bread
Banana Oat Bread
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Peanut Butter and Jelly Banana Bread Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 16 servings 1x
- Category: Bread
- Method: Baked
- Cuisine: American
Description
Banana bread goes back to school with a peanut butter twist and a raspberry jam swirl in this Peanut Butter and Jelly Banana Bread Recipe.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 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
- 1/2 cup dry roasted peanuts, chopped
- 1/2 cup plus 2 tablespoons raspberry preserves
Instructions
- Preheat the oven to 350°F. Line a 9x5x3-inch loaf pan with parchment paper then lightly spray it with nonstick cooking spray.
- In a large bowl, combine the flour, baking powder, baking soda and salt.
- In another bowl, beat together the eggs, bananas, brown sugar, peanut butter and vegetable oil. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the peanuts, then pour half of the mixture into the prepared loaf pan. Take 1/4 cup of the preserves and dollop it on the batter. Using a butter knife, gently swirl the preserves. Pour the remaining batter and top, then dollop another 1/4 cup of the preserves on top, swirling again with a butter knife.
- Bake for 60-70 minutes, or until a tester inserted in the center comes out clean. Let cool completely.
- Once the bread has cooled, take the remaining 2 tablespoons of raspberry preserves and microwave for 15-20 seconds until melted. Drizzle over the top of the bread.
Recipe Notes:
adapted from Better Homes and Gardens Breakfast & Brunch
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition
- Serving Size: 1 slice
- Calories: 311
- Sugar: 23 g
- Sodium: 237 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 23 mg
Keywords: banana bread, peanut butter and jelly
Barbara @ Barbara Bakes says
Love the addition of jelly!
Chels R. says
This is so much fun!!! I’m in love with this idea! I pinned this!
dina says
the bread looks soo good!
Joanne says
I will never ever turn down anything that involves PB+J! This banana bread is crazy awesome. And it’s going to be making an appearance in my life ASAP.
Rachel Cooks says
Oooooh heck yes — this is the best of all worlds.
Debbie says
This sounds wonderful and I can’t wait to try it! And THANK YOU for measuring the mashed bananas by the cup instead of saying, 4 medium bananas, or whatever. I really appreciate knowing truly how much mashed banana to use!!
Laura Dembowski says
And to think I thought pb banana bread was as good as it could get. Then you went and added jelly. Pinned!
Anna @ Crunchy Creamy Sweet says
Oh my! I love this idea! I wish I could have a slice of this bread right now! Pinned!
Jessica @ A Kitchen Addiction says
What a great flavor combo for banana bread! This looks amazing!
Colleen @ What's Baking in the Barbershop?! says
I absolutely think that you can never have too many banana bread recipes! And banana WITH the PB&J combo? Brilliant!!
Taylor @ Food Faith Fitness says
Ok. I LURVE YOU x 1 million.
My husband is completely OBSESSED with banana bread…and I am kinda “meh” about it.
But, I happen to be obsessed with PB & J (because I am 5) so now we can both be happy. No more fights over me not wanting to make banana bread every week 😉 Pinned!
Deborah says
The perfect compromise! Thanks for the pin!