Banana bread goes back to school with a peanut butter twist and a raspberry jam swirl.
- 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
- 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.
adapted from Better Homes and Gardens Breakfast & Brunch