Description
A deliciously moist and sweet banana bread loaded with creamy peanut butter and jelly, perfect for breakfast or a snack.
Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups mashed very ripe bananas (about 3–4 medium bananas)
- ½ cup creamy peanut butter
- ¼ cup sour cream or Greek yogurt
- ⅓ cup creamy peanut butter (for swirl)
- ⅓ cup strawberry or grape jelly (for swirl)
- 1 tbsp milk (if needed)
- 1 small banana, sliced lengthwise (optional topping)
- 2 tbsp chopped peanuts (optional topping)
- 1 tbsp peanut butter, warmed slightly (optional topping)
- 1 tbsp jelly, warmed slightly (optional topping)
Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan, lining it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla, whisking until combined.
- Stir in the mashed bananas, peanut butter, and sour cream until smooth.
- Gently fold the dry ingredients into the banana mixture just until no streaks of flour remain, avoiding overmixing.
- Pour about half of the batter into the prepared loaf pan and dollop half of the peanut butter and jelly over it.
- Add the remaining banana bread batter and spoon the remaining peanut butter and jelly on top, swirling gently with a butter knife.
- If using, place the sliced banana lengthwise over the top and sprinkle with chopped peanuts.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cover with aluminum foil if the top browns too quickly.
- Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- Warm the remaining peanut butter and jelly slightly, then drizzle over the cooled banana bread. Slice and serve.
Notes
- Use very ripe bananas with plenty of brown spots for maximum sweetness and moisture.
- Don’t overmix the batter to keep the loaf soft and tender.
- Strawberry jelly gives a classic PB&J flavor, while grape jelly creates a more traditional combination.
- Let the loaf cool before slicing to allow the center to set.
- For an extra indulgent version, add ½ cup chocolate chips to the batter.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg