Peanut Butter and Jelly Banana Bread takes your favorite childhood sandwich and transforms it into an incredibly moist, flavorful quick bread. Made with ripe bananas, creamy peanut butter swirls, and sweet fruit jam, this easy recipe is perfect for breakfast, snacking, or dessert. The tender crumb and nostalgic flavor combination make it a family favorite!
Why You’ll Love This Recipe
This isn’t just banana bread, it’s a flavor-packed trip down memory lane! Every slice is loaded with ribbons of creamy peanut butter and sweet jam, making it taste like your favorite PB&J sandwich met the most tender, moist banana bread. It’s simple enough for beginner bakers but impressive enough to wow anyone who takes a bite. Plus, you probably already have most of these ingredients in your pantry!
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Peanut Butter and Jelly Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (9×5-inch)
Description
This Peanut Butter and Jelly Banana Bread recipe combines moist banana bread with creamy peanut butter and sweet jam swirls. Easy, nostalgic, and absolutely delicious!
Ingredients
Banana Bread Batter
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1½ cups)
- ½ cup sour cream or plain yogurt (optional — for extra moisture)
Swirl Add-Ins
- ½ cup creamy peanut butter (at room temperature)
- ¾ cup fruit jam or jelly (classic grape or strawberry work great)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or non-stick spray, or line it with parchment paper for foolproof removal.
In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside — you’ll add it to the wet ingredients in just a minute.
In a large bowl, mix together the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, stirring until the mixture is smooth and slightly glossy. Now fold in your mashed bananas and sour cream or yogurt (if using).
Gradually add your dry ingredients to the wet mixture, stirring gently until just combined. Here’s the key: don’t overmix! A few small flour streaks are okay.
This is where the magic happens! Pour half of your banana bread batter into the prepared loaf pan, smoothing it gently. Now drop spoonfuls of peanut butter and jam randomly over the batter! Pour the remaining banana batter on top. Using a butter knife or skewer, gently swirl through the layers in a figure-eight or zigzag pattern.
If you’re feeling fancy, scatter some sliced bananas or chopped peanuts on top. A light sprinkle of coarse sugar adds a lovely crunch to the crust!
Slide that beauty into your preheated oven and bake for 55–65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). If the top starts browning too quickly around the 45-minute mark, tent it loosely with aluminum foil for the last 10–15 minutes.
Let the bread cool in the pan for 10–15 minutes. Then transfer to a wire rack to cool completely before slicing.
Notes
- Avoid dense bread: Measure flour correctly by spooning it into the measuring cup and leveling off — don’t pack it down.
- Warm jam trick: If your jam is super thick or cold, microwave it for 10–15 seconds to loosen it up. It’ll swirl like a dream!
- Common mistake to avoid: Don’t over-swirl! Just a few gentle passes with your knife create the prettiest marbled effect. Too much swirling = muddy brown batter.
- Smart shortcut: Use a potato masher instead of a fork to mash bananas faster and smoother.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredient List
Banana Bread Batter
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1½ cups)
- ½ cup sour cream or plain yogurt (optional — for extra moisture)
Swirl Add-Ins
- ½ cup creamy peanut butter (at room temperature)
- ¾ cup fruit jam or jelly (classic grape or strawberry work great)
Optional Toppings
- Sliced bananas
- Chopped peanuts
- Extra swirl of peanut butter
- Sprinkle of coarse sugar or cinnamon sugar
Friendly Notes:
- Can’t find sour cream? Plain Greek yogurt works beautifully and adds protein!
- Peanut allergies? Try almond butter or sunflower seed butter instead.
- Jam choices: Raspberry, blackberry, or even apricot preserves are delicious alternatives.
Why These Ingredients Work
Ripe bananas are the star — their natural sweetness and moisture create that signature tender crumb we all love. Melted butter keeps the bread incredibly moist and adds richness. The sour cream or yogurt is my secret weapon for extra tenderness and a slight tang that balances the sweetness.
Room temperature peanut butter swirls effortlessly through the batter without clumping, creating those gorgeous ribbons. The jam adds pockets of fruity sweetness that remind you of classic PB&J, while baking soda gives the bread its perfect rise and golden color.
Essential Tools and Equipment
- 9×5-inch loaf pan
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Fork (for mashing bananas)
- Butter knife or skewer (for swirling)
- Parchment paper (optional, but makes removal so easy!)
- Wire cooling rack
- Toothpick (for testing doneness)
How To Make Peanut Butter and Jelly Banana Bread
Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or non-stick spray, or line it with parchment paper for foolproof removal.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside — you’ll add it to the wet ingredients in just a minute.
Combine Wet Ingredients
In a large bowl, mix together the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, stirring until the mixture is smooth and slightly glossy. Now fold in your mashed bananas and sour cream or yogurt (if using).
Bring It All Together
Gradually add your dry ingredients to the wet mixture, stirring gently until just combined. Here’s the key: don’t overmix! A few small flour streaks are okay.
Create the Swirls
This is where the magic happens! Pour half of your banana bread batter into the prepared loaf pan, smoothing it gently. Now drop spoonfuls of peanut butter and jam randomly over the batter! Pour the remaining banana batter on top. Using a butter knife or skewer, gently swirl through the layers in a figure-eight or zigzag pattern.
Add Optional Toppings
If you’re feeling fancy, scatter some sliced bananas or chopped peanuts on top. A light sprinkle of coarse sugar adds a lovely crunch to the crust!
Bake to Perfection
Slide that beauty into your preheated oven and bake for 55–65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). If the top starts browning too quickly around the 45-minute mark, tent it loosely with aluminum foil for the last 10–15 minutes.
Cool Down
Let the bread cool in the pan for 10–15 minutes. Then transfer to a wire rack to cool completely before slicing.
You Must Know
Room temperature matters! Your eggs and peanut butter should both be at room temperature. Cold peanut butter won’t swirl — it’ll just blob. Set it out 30 minutes before baking, or microwave for 10–15 seconds to soften.
Don’t skip the banana ripeness check. Those bananas should be covered in brown spots — the riper, the sweeter and more flavorful your bread will be. If your bananas aren’t ripe yet, place them in a paper bag for a day or two.
Personal Secret: I always add a splash of the jam to my peanut butter before swirling. Mix about 2 tablespoons of jam into the peanut butter to create a “PB&J butter” — it swirls even more beautifully and intensifies that nostalgic flavor!
Pro Tips & Cooking Hacks
- Test early: Start checking for doneness at 55 minutes. Every oven is different, and you don’t want to overbake!
- Avoid dense bread: Measure flour correctly by spooning it into the measuring cup and leveling off — don’t pack it down.
- Warm jam trick: If your jam is super thick or cold, microwave it for 10–15 seconds to loosen it up. It’ll swirl like a dream!
- Common mistake to avoid: Don’t over-swirl! Just a few gentle passes with your knife create the prettiest marbled effect. Too much swirling = muddy brown batter.
- Smart shortcut: Use a potato masher instead of a fork to mash bananas faster and smoother.
Flavor Variations / Suggestions
Chocolate Lover’s Version: Add ½ cup chocolate chips to the batter and use chocolate-hazelnut spread instead of peanut butter.
Nutty Banana Bread: Mix in ½ cup chopped walnuts or pecans with the batter for extra crunch.
Tropical Twist: Use coconut yogurt instead of sour cream and swirl in pineapple or mango jam.
Cinnamon Swirl: Add 1 teaspoon cinnamon to the dry ingredients and swirl in apple butter instead of jelly.
Protein Boost: Use powdered peanut butter (PB2) mixed with a little water, plus protein-rich Greek yogurt.
Honey Instead of Sugar: Replace the granulated sugar with ¾ cup honey for a deeper, more complex sweetness.
Make-Ahead Options
This bread actually gets better after a day! The flavors meld together beautifully. You can mix the dry and wet ingredients separately the night before and store them in the fridge — just let them come to room temperature before combining and baking.
Freezer-Friendly: Wrap cooled, sliced bread tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge or let individual slices thaw at room temperature for 30 minutes.
Batter Prep: You can prepare the batter (without swirling) and refrigerate it overnight in the loaf pan. Add the swirls and bake the next morning — perfect for fresh breakfast bread without the early morning work!
Recipe Notes & Baker’s Tips
- The sour cream or yogurt is technically optional, but I highly recommend it! It adds incredible moisture and helps the bread stay fresh longer.
- If you notice your bread cracking on top — that’s normal and actually a good sign! It means your leavening is working properly.
- For the prettiest swirls, dollop the peanut butter and jam in alternating spots rather than all together.
- Don’t worry if some of the swirl sinks to the bottom during baking — those pockets of PB&J goodness are delicious surprises!
Serving Suggestions
This bread is incredible warm with a pat of butter melting on top, or toasted with a smear of cream cheese. I love serving it:
- For breakfast: With hot coffee and fresh berries on the side
- As a snack: Room temperature with a cold glass of milk (very after-school vibes!)
- For brunch: Sliced and arranged on a platter with other quick breads
- Dessert-style: Warmed and topped with vanilla ice cream and a drizzle of chocolate sauce
Optional garnishes: A dusting of powdered sugar, a drizzle of melted peanut butter, or extra jam on the side for spreading.
How to Store Your Peanut Butter and Jelly Banana Bread
Room Temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 3 days. The bread will stay moist and delicious!
Refrigerator: Store in an airtight container for up to 1 week. The cool temperature helps preserve the jam swirls.
Freezer: Wrap individual slices or the whole loaf tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months.
Reheating Instructions: For individual slices, microwave for 15–20 seconds or toast until warm. For the whole loaf, wrap in foil and warm in a 300°F oven for 10–15 minutes.
Allergy Information
Contains: Wheat (gluten), dairy (butter, sour cream), eggs, peanuts
Dairy-Free Option: Use coconut oil instead of butter and dairy-free yogurt instead of sour cream.
Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend. The texture may be slightly denser.
Egg-Free Option: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit 5 minutes).
Peanut-Free Option: Substitute with almond butter, cashew butter, or sunflower seed butter for nut-free needs.
Questions I Get Asked A Lot
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter adds wonderful texture. Just know that it won’t swirl quite as smoothly, so you might get more distinct peanut butter pockets — which many people love even more!
My swirls disappeared during baking. What happened?
This usually happens when the batter is overmixed after adding the swirls, or if the peanut butter was too thin. Make sure your peanut butter is room temperature but still thick, and only swirl 3–4 times through the batter. Less is more!
Can I make this in muffin tins instead?
Yes! Fill muffin cups about ⅔ full, add a small dollop of PB&J, and swirl with a toothpick. Bake at 350°F for 18–22 minutes. You’ll get about 12–14 muffins.
Do I have to use ripe bananas, or will regular ones work?
Ripe bananas are crucial! They provide sweetness and moisture that under-ripe bananas can’t match. If you use yellow bananas without brown spots, your bread will be bland and dry. Pro tip: you can ripen bananas quickly by baking them (unpeeled) at 300°F for 15–20 minutes until the skins are black.
The center of my bread is still gooey but the top is browning. Help!
This means your oven is too hot. Tent the top with foil immediately and continue baking. Next time, use an oven thermometer to verify your oven’s true temperature — many run hot or cold!
Can I reduce the sugar?
You can reduce it to ½ cup, but I wouldn’t go lower. The bananas add some sweetness, but the sugar also affects texture and moisture. If you’re watching sugar, try using naturally sweeter very ripe bananas and reduce to ⅔ cup.
💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Peanut Butter and Jelly Banana Bread turned out! Did you try any fun variations? What’s your favorite jam to use?
