Description
This PB and Jelly Banana Bread recipe is a delicious twist on classic banana bread, featuring creamy peanut butter and sweet jelly swirled throughout for a perfect balance of flavors. Soft, moist, and easy to make, it’s an irresistible treat ideal for breakfast, snacks, or dessert.
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 Mixture
- ½ cup peanut butter, creamy or chunky
- ½ cup grape jelly (or your favorite flavor)
Topping
- ¼ cup chopped peanuts (optional, for topping)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined and set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract thoroughly.
- Incorporate Bananas: Add the mashed ripe bananas into the wet mixture and mix gently until just combined, taking care not to overmix.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet banana mixture, gently folding until just combined. Overmixing can result in a denser bread, so mix carefully.
- Prepare PB&J Swirl: In a small bowl, combine the peanut butter and grape jelly (or your preferred jelly flavor) until smooth and evenly mixed.
- Layer and Swirl: Grease and flour a 9×5 inch loaf pan. Pour half of the banana bread batter into the pan and spread evenly. Spoon half of the peanut butter and jelly mixture over the batter, then use a knife or skewer to swirl it through the batter gently.
- Repeat Layers: Pour the remaining banana bread batter over the first layer, smoothing it out. Spoon the remaining peanut butter and jelly mixture over the top and swirl it through again to create a marbled effect.
- Add Topping (Optional): If desired, sprinkle the chopped peanuts evenly over the top of the batter for added crunch and flavor.
- Bake: Preheat the oven to 350°F (175°C). Bake the banana bread for 50-60 minutes or until a wooden skewer inserted in the center comes out clean. Oven temperatures may vary, so start checking at 50 minutes.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving for the best texture and flavor.
Notes
- Make sure the bananas are very ripe for the best sweetness and moisture.
- Do not overmix the batter as it can lead to a dense bread.
- You can substitute grape jelly with any jelly or jam flavor you prefer.
- Chopping up nuts for topping adds a nice crunch but is optional.
- Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread can be frozen for up to 3 months; slice before freezing for easier thawing.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
