Description
This PB and Jelly Banana Bread recipe combines the classic flavors of creamy peanut butter and sweet jelly swirled into moist, tender banana bread. Perfect for breakfast, snacks, or dessert, this loaf features ripe bananas, smooth or chunky peanut butter, and your favorite jelly flavor, all baked to golden perfection with an optional crunchy chopped peanut topping.
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
PB & 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 flour, baking soda, and salt until thoroughly combined.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and sugar 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 evenly.
- Incorporate Bananas: Fold the mashed ripe bananas into the wet mixture until just combined—avoid overmixing to maintain texture.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid toughening the bread.
- Prepare PB&J Swirl: In a small bowl, stir together the peanut butter and jelly until smooth and spreadable.
- Layer and Swirl: Pour half of the banana bread batter into a greased and floured 9×5 inch loaf pan and spread evenly. Spoon half of the peanut butter and jelly mixture over the batter and swirl gently with a knife or skewer to create marbled patterns.
- Repeat Layers: Pour the remaining banana bread batter over the first layer and spread evenly. Spoon the remaining peanut butter and jelly mixture on top and swirl again for a beautiful marbled effect.
- Add Topping (Optional): Sprinkle chopped peanuts over the top for added texture and crunch, if desired.
- Bake: Preheat the oven to 350°F (175°C). Bake the loaf for 50 to 60 minutes or until a wooden skewer inserted into the center comes out clean.
- Cool: Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas for the best flavor and moisture.
- Do not overmix the batter to keep the bread tender and light.
- Feel free to swap grape jelly with your favorite jelly flavor like strawberry or raspberry.
- For a nuttier texture, use chunky peanut butter and add chopped peanuts on top.
- Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
