Name: Peanut Butter and Jelly Banana Bread (Gluten-Free)
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 large overripe bananas, mashed (1 cup mashed banana); 1/3 cup natural peanut butter (stir-style); 2 tablespoon maple syrup; 2 eggs; 1 teaspoon vanilla; 2 1/2 cups almond flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup jam (raspberry, strawberry, or grape); 1/2 cup chopped peanuts

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This Peanut Butter and Jelly Banana Bread recipe takes two beloved comfort foods and blends them into one irresistible quick bread! It’s wonderfully moist, subtly sweetened with maple syrup, and layered with the classic combo of creamy peanut butter and sweet, fruity jam. This is a complete loaf of pure nostalgia that everyone will want a slice of.

Enjoy the ultimate merger of classic flavors in a tender, fluffy loaf, featuring moist almond-based banana bread layered with a vibrant ribbon of fruit jam and finished with a satisfying crunch of peanuts.

Recipe Details

Flavor Profile: Sweet and fruity from the bananas and jam, balanced by the savory, nutty notes of peanut butter and almond flour.
Textures: Exceptionally tender and moist thanks to the mashed bananas and almond flour, contrasted with the gooey jam layer and the crunchy chopped peanuts on top.
Total Time: About 10–15 minutes of active mixing and assembly, followed by a bake time of 55–65 minutes.
Difficulty Level: Easy this recipe requires no mixer and uses simple wet-and-dry mixing steps, with the only specific technique being the careful layering of the jam.

What You’ll Need

This is a clean-eating twist on banana bread, relying on natural ingredients for flavor and texture. The base uses mashed overripe bananas, natural peanut butter, and eggs. The flour component is almond flour, which keeps the loaf moist and hearty. The classic “jelly” flavor comes from your choice of raspberry, strawberry, or grape jam, finished with a sprinkle of chopped peanuts.

Ingredient Notes

Overripe Bananas – The more brown spots the bananas have, the better! Overripe bananas are sweeter and release more moisture, which is essential for achieving a moist texture. You need exactly 1 cup of mashed banana.
Natural Peanut Butter – This recipe calls for natural peanut butter (the kind that requires stirring). The consistency blends perfectly with the wet ingredients for a richer, more authentic nutty flavor.
Almond Flour – Unlike traditional all-purpose flour, almond flour gives the bread a slightly denser, yet incredibly moist and tender crumb. Do not substitute with almond meal, which is coarser.
Jam – Use your favorite flavor, whether that’s raspberry, strawberry, or grape. The jam provides the beautiful, tart ribbon of color and flavor through the center of the loaf.
Maple Syrup – Used as the primary sweetener, maple syrup enhances the moisture content and provides a clean, gentle sweetness without relying on refined sugars.

Add-ins and Substitutions

You can easily adapt the flavor profile of this bread slightly while maintaining the same delicious baking method.

Nut Butter Swap: While peanut butter is traditional for “Fluffernutter,” you can use almond butter or cashew butter for a different nutty base flavor.
Chocolate Chips: For a touch of chocolate, fold a 1/2 cup of mini chocolate chips into the batter before layering.
Extra Spice: For a slightly warmer flavor, add 1/2 teaspoon of ground cinnamon to the dry ingredients mixture.
Different Topping: Instead of chopped peanuts, use finely shredded coconut or a different chopped nut, like walnuts, for the topping.

A set of food images showcasing nine diverse recipes: a sweet Peanut Butter and Jelly Banana Bread, gooey Fluffernutter Brownies, a savory Italian Sausage and Rice Skillet, a creamy Crab Rangoon Dip, a hearty Chicken Pot Pie, a buttery Shrimp Scampi, a cheesy Chicken Spaghetti Bake, a sweet Peach French Toast Bake, and a healthy Cabbage Soup. — Peanut Butter and Jelly Banana Bread

How to Make Peanut Butter and Jelly Banana Bread

The secret to this layered banana bread is ensuring you microwave the jam briefly and spread the layers evenly so they bake properly. The full process takes less than 15 minutes before it goes into the oven.

Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Prepare a standard loaf pan by lining it completely with parchment paper or spraying it generously with nonstick spray.
Mix Wet Ingredients: In a large bowl, use a whisk to thoroughly combine the mashed bananas, natural peanut butter, maple syrup, eggs, and vanilla. Whisk until the mixture is smooth and fully blended.
Mix Dry Ingredients: In a separate medium bowl, combine the almond flour, baking soda, and salt. Whisk them together to ensure the leavening agent (baking soda) is evenly distributed.
Combine: Add the dry ingredients mixture into the wet ingredients bowl and stir only until the batter is completely combined and there are no streaks of dry flour left.
Prepare the Jam: Microwave your chosen jam for 15 seconds. This quick burst of heat loosens the jam, making it significantly easier to spread in the layers.
Layer and Top: Pour half of the prepared banana bread batter into the loaf pan. Then, add a layer using half of the microwaved jam, spreading it out carefully with a spoon or offset spatula. Make sure the jam is spread evenly, or the weight of the jam layer might cause the batter to sink in the middle while baking. Repeat these steps by pouring the remaining half of the banana bread batter over the jam layer. Finally, add and spread the remaining jam on top of the final batter layer, and sprinkle the chopped peanuts over the very top.
Bake: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. The bread is done when the edges are set and a toothpick inserted into the middle comes out clean.

Pro Tip:

The evenness of the jam layer is crucial. Since the batter is thick, spreading the jam into a uniform layer (especially the first one) prevents the weight of the fruit from pulling the raw batter down, which would lead to an underbaked center.

Recipe Tips

Do Not Overmix: Once the dry ingredients are added to the wet, only stir until the flour is just combined. Overmixing the batter, even with almond flour, can affect the rise and texture.
Test for Doneness: Because this is a dense bread, always test the center with a long toothpick. If the toothpick comes out clean, the bread is done. If it has raw batter clinging to it, continue baking in 5-minute increments.
Cool Slightly Before Storage: While you can store the bread, allow it to cool in the pan on a wire rack for about 10–15 minutes before transferring it to the storage container.
Use the Right Tools for Layering: A simple butter knife or the back of a spoon works best for gently spreading the microwaved jam layers without disturbing the delicate batter beneath.

FAQs

Q: Do I have to use natural peanut butter? A: You should use the natural, stir-style peanut butter specified, as it is runnier and combines better with the wet ingredients than conventional peanut butter. Using conventional peanut butter may result in a slightly tougher batter.

Q: Can I use frozen bananas? A: Yes, frozen overripe bananas are perfect for this! Thaw them completely first, drain off any excess liquid, and mash them as usual to reach the 1 cup measurement.

Q: What is the best way to store the leftovers? A: The bread can be stored at room temperature for up to 2 days, making sure it is covered well. For longer storage, keep it in an airtight container in the fridge for up to 5 days.

Q: Why do I need to microwave the jam? A: Microwaving the jam for 15 seconds reduces its viscosity (thickness) just enough to make it easily spreadable, allowing you to create the distinct layers without forcefully dragging the jam through the delicate batter.

A set of food images showcasing nine diverse recipes: a savory Italian Sausage and Rice Skillet, a creamy Crab Rangoon Dip, a hearty Chicken Pot Pie, a buttery Shrimp Scampi, a cheesy Chicken Spaghetti Bake, a sweet Peach French Toast Bake, gooey Fluffernutter Brownies, a Peanut Butter and Jelly Banana Bread, and a healthy Cabbage Soup. — Peanut Butter and Jelly Banana Bread

Serving Suggestions

This bread is fantastic on its own for breakfast or a snack, but here are a few fun ways to dress up a slice:

A La Mode: Serve a warmed slice topped with a scoop of vanilla bean ice cream and a tiny drizzle of peanut butter.
Cream Cheese Frosting: For a truly decadent dessert, top the cooled loaf with a light cream cheese glaze.
Breakfast Plate: Serve slices alongside a hard-boiled egg or some fresh fruit for a balanced breakfast.
Slightly Toasted: Toast a slice briefly under the broiler and spread a tiny bit of soft butter on top for extra richness.

Make This Recipe in Advance

The instructions note that the bread can be stored at room temperature for 2 days, in the refrigerator for up to 5 days, or frozen, so it’s an excellent make-ahead option! We recommend baking the full loaf 1 to 2 days before serving, as the flavors and moisture tend to settle perfectly overnight. For freezing, slice the cooled loaf, wrap the individual slices tightly, and freeze for the quickest grab-and-go snack whenever the craving hits.

Peanut Butter and Jelly Banana Bread

Recipe Details