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