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Peanut Butter & Jelly Banana Bread

A fluffy banana bread with peanut butter flavoring and a jelly swirl that's studded with roasted peanuts and topped with a jelly drizzle.
Servings: 12


  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs lightly beaten
  • 1 1/2 cups smashed bananas
  • 1 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1/2 cup canola oil
  • 1/2 cup roasted peanuts, chopped
  • 1/2 cup + 2 tbsp jam, or jelly, of your choice


  • Use parchment paper to line a 9x5x3-inch loaf pan. Lightly spray the lining with nonstick cooking spray.
  • Add the flour, baking powder, baking soda and salt to a large mixing bowl. Whisk to evenly combine.
  • In the bowl of a stand mixer, beat together the eggs, banana, sugar, peanut butter and vegetable oil.
  • Slowly pour the flour mixture into the mixing bowl, beating just until evenly combined with the wet ingredients.
  • Use a spatula to fold in the peanuts.
  • Pour half of the batter into the prepared loaf pan. Using a quarter cup of the jelly/jam, dollop it out over the surface of the batter. Use a butter knife to swirl it, not mix, into the batter. 
  • Pour the remaining batter evenly out over top. Dollop another quarter cup of the jelly/jam evenly out over top, again using a butter knife to swirl it into the batter.
  • Bake at 350 degrees for 60-70 minutes. The loaf's done when a butter knife, inserted into the center, comes out clean. Remove form the oven.
  • Let the hot loaf 'rest' on a cutting board, or other safe surface for five minutes. Lift it out by the parchment paper, transferring to a wire rack to cool completely.
  • Heat the remaining 2 tablespoons of jelly/jam in a skillet over low heat, just until melted. Drizzle the preserves out over top of the cooled banana bread. Let sit for 60 seconds before slicing and serving.


While pb & j traditionally includes grape jelly, pictured here is blueberry jam. We've also had equal success with raspberry and strawberry. Pick your favorite and go with it.