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PB and Jelly Banana Bread Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 10-12 slices)
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This PB and Jelly Banana Bread recipe combines the moistness of ripe bananas with the rich flavors of peanut butter and sweet jelly, swirled together in a tender loaf. Perfect as a breakfast treat or a delightful snack, this bread features a golden crust, optional crunchy peanuts on top, and the nostalgic taste of a classic peanut butter and jelly sandwich turned into a delicious loaf.

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

Peanut Butter & Jelly Mixture

  • ½ cup peanut butter, creamy or chunky
  • ½ cup grape jelly (or your favorite flavor)

Topping (Optional)

  • ¼ cup chopped peanuts

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.
  2. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together using an electric mixer or whisk until the mixture is light and fluffy, about 3-5 minutes. This step helps incorporate air for a tender crumb.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time to ensure they are fully incorporated, then stir in the vanilla extract for added flavor.
  4. Incorporate Bananas: Add the mashed ripe bananas to the wet mixture and mix just until combined, ensuring the banana flavor is evenly distributed.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet banana mixture. Mix gently and just until combined to avoid overworking the batter which can make the bread dense.
  6. Prepare PB&J Swirl: In a small bowl, combine the peanut butter and jelly, stirring until well blended to create a smooth swirl mixture.
  7. 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 on top, then use a knife or skewer to gently swirl it into the batter.
  8. Repeat Layers: Pour the remaining banana bread batter over the peanut butter and jelly swirl, spreading it evenly. Spoon the rest of the peanut butter and jelly mixture on top and swirl again carefully for a marbled effect.
  9. Add Topping (Optional): Sprinkle chopped peanuts over the top for a crunchy texture and nutty flavor.
  10. Bake: Preheat the oven to 350°F (175°C). Bake the loaf for 50-60 minutes or until a wooden skewer inserted into the center comes out clean, indicating the bread is fully baked.
  11. Cool: Remove the banana bread from the oven and let it cool in the pan for 10 minutes to set. Then transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • Use very ripe bananas for the best flavor and moistness.
  • You can substitute grape jelly with any favorite jelly or jam flavor.
  • If you prefer crunchy peanut butter, it adds extra texture inside the bread.
  • Be careful not to overmix the batter to keep the bread light and fluffy.
  • Check doneness around 50 minutes to prevent overbaking.
  • The optional chopped peanuts topping adds a nice crunch but can be omitted for a nut-free snack.

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Find it online: https://kellyedylene.com/pb-and-jelly-banana-bread-recipe/