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.
Notes
adapted from Better Homes and Gardens Breakfast & BrunchNutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.