Description
This loaf marries the nostalgic peanut-butter-and-jelly combo with the tender, moist crumb of classic banana bread. Ribbons of jam fold through the batter, giving each slice fruity pops and a pretty marbled top.
Ingredients
Scale
For the loaf:
- 3 very ripe bananas, mashed
- 1/3 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/4 cup butter, melted
- 1 tsp vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
For the swirl:
- 1/4 cup jam or jelly (grape, strawberry, or your preferred flavor)
Instructions
- Heat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment.
- In a large bowl mash the bananas until mostly smooth. Stir in the peanut butter, sugar, melted butter, vanilla, and the egg until the mixture looks uniform.
- In a separate bowl whisk together the flour, baking soda, and salt. Add the dry ingredients to the banana mixture and fold gently until just combined — avoid overworking the batter.
- Spoon half of the batter into the prepared pan and spread it into an even layer.
- Dot the surface with small spoonfuls of jam (about half of the jelly), scattered across the batter. Take a butter knife or toothpick and make a few gentle swirls so the jam forms streaks without disappearing into the batter.
- Add the remaining batter on top and smooth it. Place the remaining jam on top in dollops and swirl lightly again for a marbled effect.
- Bake on the center rack for 50–60 minutes, or until a cake tester inserted into the center comes out with only a few moist crumbs attached. If the top browns too quickly, tent loosely with foil after about 35–40 minutes.
- Let the loaf cool in the pan for 10 minutes, then lift it out and finish cooling on a wire rack before slicing.
Notes
- Notes & tips
- Use fully ripe, spotted bananas for the best natural sweetness and moisture.
- Thicker preserves or a firmer jam hold their shape better when swirled; thin jelly may bleed into the batter.
- Resist slicing the loaf while it’s very warm — waiting until it’s mostly cool gives cleaner slices and a neater swirl.
- Optional add-ins: a handful of chocolate chips, chopped nuts, or a sprinkle of coarse sugar on top before baking.
- Storage
- Wrap cooled slices tightly or keep the loaf in an airtight container at room temperature for 2–3 days. For longer storage, freeze individual slices in plastic wrap and a freezer bag — they thaw quickly and toast up nicely.
Nutrition
- Calories: 264
- Sugar: 20g
- Sodium: 267mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 31mg