A classic childhood favorite with a new twist; this Peanut Butter & Jelly Banana Bread is going to quickly become your favorite!
Ya’ll I love peanut butter and jelly sandwiches. I could literally eat one every day for lunch, they are just that perfect to me. If we pack a lunch for something, nine times out of ten, I’m making myself a pb&j, while the rest of the family has ham or turkey with cheese.
I don’t know if it’s my obsession with peanut butter, or if it’s just my obsession with the two flavors together. Strawberry, raspberry, or grape, I will take them all on a slice of bread with peanut butter.
I’ve been buying a lot of bananas lately, more or less to allow them to ripen a bit to freeze, for my lunchtime smoothies. A few months ago, I had bought one too many bunches of bananas, and thought about making banana bread with a few, since it had been a very long time since I had made banana bread.
I made a plain jane banana bread, since it had probably been a few years since I had made a plain one. I normally go for something a little more like funfetti banana bread or blueberry banana bread. It was quite tasty, and I had forgotten how great just ordinary banana bread actually was.
Well, one afternoon I was starving, and needed a quick lunch. I was craving my favorite peanut butter and jelly sandwich, but noticed that we had ran out of bread. I thought about it, and decided that I would just use two slices of thin cut banana bread.
Yes, totally overloaded with carbs and sugar, but y’all I was starving! And sometimes you gotta indulge. Seriously.
Anyway, that afternoon I had the best pb&j sandwich ever. Banana bread is an excellent sandwich maker. The idea was born to do a peanut butter and jelly banana bread, and the rest is history.
I recipe tested so many times and literally was about to give up, until the last loaf…it was perfection. Isn’t she pretty?! I mean look at that beautiful childhood goodness, turned banana bread!
Ingredients in Peanut Butter & Jelly Banana Bread:
- baking powder
- baking soda
- brown sugar
- canola oil
- vanilla extract
- peanut butter
Peanut Butter & Jelly Banana Bread substituions:
Swap out that peanut butter for any nut butter! If you have an allergy, sun butter is a great alternative.
Not a fan of grape jelly? Then swap it for strawberry!
How do I ripen bananas for banana bread?
Place your unpeeled bananas on a lined baking sheet. Place them in a 300 degree oven, and bake for 15 to 30 minutes. You will know when they are ready because the peel will be black and shiny. Allow to cool before touching!
More banana bread variations:
- 2 cups flour
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- ½ teaspoons baking soda
- 3 large, very ripe bananas
- 2 eggs, room temperature
- 1 cup brown sugar
- ½ cup canola oil
- ½ teaspoon vanilla extract
- ½ cup peanut butter plus 2 tablespoons for topping
- ½ cup jelly of choice plus 2 tablespoons for topping
- Preheat oven to 350 degrees, and line a loaf pan with a piece of parchment paper. Spray it with non-stick spray, and set aside. Sift together the flour, salt, baking powder, and baking soda in a large bowl. Set aside.
- In a bowl, using a handheld mixer, or a stand mixer; beat together the eggs, bananas, brown sugar, peanut butter, oil, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients, and stir together, until combined.
- Spoon half of the batter into the prepared loaf pan. Dollop the jelly on to that half of the batter in the loaf pan, and swirl, using a knife or skewer. Pour the remaining batter on top. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely! Once the bread is cool, melt the 2 tablespoons of peanut butter, and 2 tablespoons of jelly in the microwave for about 15 seconds. Being so careful, because the jelly turns to liquid, and drizzle it on top! Slice and enjoy.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 31mgSodium: 272mgCarbohydrates: 48gFiber: 2gSugar: 25gProtein: 6g