PB and Jelly Banana Bread: The Ultimate Recipe Guide Recipe

Introduction

This PB and Jelly Banana Bread combines the classic flavors of peanut butter, jelly, and ripe bananas into one moist and delicious loaf. It’s perfect for breakfast, a snack, or even dessert. With a beautiful swirl and optional nut topping, it’s sure to impress.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed
• ½ cup peanut butter, creamy or chunky
• ½ cup grape jelly (or your favorite flavor)
• ¼ cup chopped peanuts (optional, for topping)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking soda, and salt.
2. Step 2: In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
3. Step 3: Beat in the eggs one at a time, then stir in the vanilla extract.
4. Step 4: Add the mashed bananas and mix until just combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing.
6. Step 6: In a small bowl, combine the peanut butter and jelly.
7. Step 7: Pour half of the banana bread batter into a greased and floured 9×5 inch loaf pan and spread evenly. Spoon half of the peanut butter and jelly mixture over the batter and swirl with a knife or skewer.
8. Step 8: Pour the remaining batter over the swirl layer and spread evenly. Spoon the remaining peanut butter and jelly mixture on top and swirl again.
9. Step 9: If desired, sprinkle chopped peanuts over the top for added crunch.
10. Step 10: Preheat the oven to 350°F (175°C). Bake the bread for 50-60 minutes, or until a skewer inserted into the center comes out clean.
11. Step 11: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

• Use crunchy peanut butter and add chopped peanuts inside the batter for extra texture.
• Try different jelly flavors like strawberry or raspberry for a unique twist.
• If bananas are not ripe enough, microwave them for 30 seconds to soften and enhance sweetness.
• For a dairy-free version, substitute butter with coconut oil or a plant-based butter alternative.

Storage

Store the banana bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat slices gently in the microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this recipe?

Yes, natural peanut butter works well, but it may result in a slightly different texture due to its oil separation. Stir well before using.

What if I don’t have a loaf pan?

You can bake this batter in a similarly sized baking dish or muffin tins, adjusting the baking time accordingly—muffins will require less time, about 20-25 minutes.

PB and Jelly Banana Bread: The Ultimate Recipe Guide Recipe

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★★★★★

4.7 from 61 reviews

• Author: Luna
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10–12 slices) 1x

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Description

This PB and Jelly Banana Bread combines the classic flavors of peanut butter and jelly with moist, ripe bananas baked into a rich loaf. Swirled with peanut butter and jelly layers and topped with crunchy peanuts, it’s a nostalgic and indulgent treat perfect for breakfast or snacks.

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Ingredients

Scale 1x2x3x

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)

Optional Topping

• ¼ cup chopped peanuts

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Instructions

1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. This ensures even distribution of leavening agents throughout the batter.
2. Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar using a mixer or hand whisk for about 3 to 5 minutes until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the flavor.
4. Incorporate Bananas: Add the mashed ripe bananas to the wet mixture and mix gently until just combined to retain moisture and flavor.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix as this can make the bread tough.
6. Prepare PB&J Swirl: In a small bowl, mix together the peanut butter and grape jelly until smooth and well combined for the swirl effect in the bread.
7. Layer and Swirl: Pour half of the banana bread batter into a greased and floured 9×5 inch loaf pan, spreading evenly. Dollop half of the peanut butter and jelly mixture over the batter and swirl gently using a knife or skewer to create a marbled effect.
8. Repeat Layers: Pour the remaining banana bread batter over the first layer and spread evenly. Spoon the remaining peanut butter and jelly mixture on top and swirl again to maintain the marbled texture.
9. Add Topping (Optional): Sprinkle chopped peanuts evenly over the top of the batter for added crunch and flavor.
10. Bake: Preheat the oven to 350°F (175°C). Bake the banana bread for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean, indicating it is fully baked.
11. Cool: Allow the bread to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. This prevents the bread from becoming soggy.

Notes

• Use very ripe bananas for the best flavor and moisture in the bread.
• You can substitute grape jelly with any jelly or jam flavor you prefer.
• For a healthier twist, consider using natural peanut butter with no added sugar.
• If you want an extra moist banana bread, add a tablespoon of yogurt or sour cream to the batter.
• Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• This bread freezes well; wrap tightly and freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: banana bread, peanut butter and jelly, PB&J bread, banana dessert, sweet bread, layered bread, peanut butter swirl, jelly swirl