PB&J Banana Bread is what happens when two classics meet. Traditional banana bread with the childhood favorite, PB&J. A super moist, lightly dense and perfectly sweetened banana bread is made with creamy peanut butter and swirled with luscious jam. The loaf is finished with a PB&J drizzle for a banana bread that is as AMAZING as it sounds!
2020 has been a year, to say the least. It will forever be known as the year of COVID. And also, strangely, the year banana bread had risen to crazy heights of popularity. In the midst of all the devastating pandemic news, social media feeds started to explode with pictures of golden loaves; new banana bread recipes were popping up everywhere; memes were featuring the bread as the butt of the joke; articles on “why everyone’s baking banana bread,’ were being written…even if you wanted to try to avoid it, you couldn’t. Whatever the reason for this phenomena, banana bread is having it’s moment, and I’m here for it! So, I took two of my all-time fav things and smashed them together for this insanely delicious PB&J Banana Bread.
How to Make PB&J Banana Bread
- First, combine the dry ingredients: flour, baking powder, baking soda, cinnamon and salt. I decided to go with straight-up AP flour because it honestly gives the best texture (IMO). I’ve tried a few combos with different flours but none of them could do what AP flour could do. Classic banana bread is made with AP flour and it takes me back to eating banana bread as a kid. So why mess with a good thing?
- In a separate bowl, whisk together the mashed bananas, eggs, oil, maple syrup and peanut butter. Since the jam adds a good amount of sweetness, I went a little lighter with a subtle sweetener.
- Next up is to add the wet mixture to the dry. The ingredients are folded together until just moistened. Then, half of this mixture is added to a prepared loaf pan and spread out evenly. After making a shallow well in the dough, a portion of the jam is spooned into the center. Then, the remaining batter is spread carefully over the top. The options for jam are endless. Use your fav or whatever you have on hand. My go-to jam is typically a mixed berry, so I used this Bonne Maman Mixed Berries Preserves.
- The remaining portion of the jam is then dolloped over the top of the loaf using small spoonfuls. I do about 8 or so dollops in various spots. Starting at one corner of the pan and working vertically, drag a butter knife through the top of the batter in a zigzag pattern. Then, do the same horizontally to create a swirled marble look.
Finishing Touches
The last step is optional. However, I highly suggest not sipping it because it makes the loaf a little extra and crazy good. Once the loaf is baked and cooled, peanut butter and jam are drizzled over the top. Depending on the thickness of your PB and jam, you may need to warm them up. Doing so helps thin the consistency so they can be easily drizzled.
And that’s it! The PB&J Banana Bread is done! All that’s left is to pour a glass of milk and enjoy! Seriously, if you love PB&J AND you love banana bread, you are going to love this recipe!
If you make this Peanut Butter and Jelly Banana Bread make sure to leave a comment. Or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
PB&J Banana Bread
- Prep Time: 15 Minutes
- Cook Time: 60 Minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 to 10 Slices 1x
- Category: Snack
- Method: Baked
- Cuisine: American
Description
PB&J Banana Bread is what happens when two classics meet. Traditional banana bread with the childhood favorite PB&J. A super moist, lightly dense and perfectly sweetened banana bread is made with creamy peanut butter and swirled with luscious jam. The loaf is finished with a PB&J drizzle for a banana bread that is as AMAZING as it sounds!
Ingredients
3 c. AP flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1 1/2 c. mashed overly ripe bananas (about 4–5 medium bananas)
2 eggs, lightly beaten
1/2 c. canola oil
1/2 c. maple syrup
1/2 c. creamy peanut butter (unsweetened) + 3 Tbsp.
1/2 c. berry jam (divided) + 3 Tbsp.
Instructions
- Preheat oven to 350 degrees and grease bottom of 9x5x3-inch loaf pan or line with parchment.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside. In a medium bowl, whisk together the bananas, eggs, canola oil, maple syrup and 1/2 c. peanut butter. Add the wet mixture to the flour mixture. Stir until just moistened.
- Spoon half of the batter into the prepared loaf pan. Make a shallow well in the batter. Spoon 1/4 c. jam in the center well. Evenly spread the remaining batter over the top. Dollop 1/4 c. jam by small spoonful in several spots. Using a butter knife, swirl in a zigzag pattern vertically, then horizontally to create a marble pattern. Resist the urge to over swirl.
- Bake for 55 to 65 minutes. About halfway through, if the loaf looks like it’s getting overly browned, place tented foil over the top of the loaf. When a toothpick inserted in the center of the loaf comes out nearly clean, remove from the oven and cool in the pan for about 10 minutes. Remove the loaf from pan and let cool completely. Drizzle the remaining 3 tablespoons peanut butter and remaining 3 tablespoons jam over the top of the loaf. Depending on the consistency of the peanut butter and jam, you may need to warm them in the microwave or over stove-top so they drizzle nicely. Enjoy!
Keywords: PB&J, peanut butter, jam, jelly, banana, banana bread, PB&J banana bread, peanut butter and jelly bread, snack, breakfast, loaf, baking
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