Description
Experience pure nostalgia with this irresistibly moist Peanut Butter and Jelly Banana Bread! This quick bread marries the classic flavors of creamy peanut butter and sweet fruit jam within a tender, clean-eating loaf made with almond flour. Subtly sweetened with maple syrup, it’s the perfect easy-to-make, layered treat for breakfast, snack, or dessert.
Ingredients
Wet 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
Dry Ingredients
- 2 1/2 cups almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Layering and Topping
- 1 cup jam (raspberry, strawberry, or grape)
- 1/2 cup chopped peanuts
Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F. Prepare a standard loaf pan by lining it completely with parchment paper or spraying it generously with nonstick spray.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the mashed bananas, natural peanut butter, maple syrup, eggs, and vanilla until the mixture is smooth and fully blended.
Step 3: Mix and Combine Dry
In a separate medium bowl, whisk together the almond flour, baking soda, and salt. Add the dry mixture to the wet mixture and stir only until the batter is completely combined and no streaks of dry flour remain. Do not overmix.
Step 4: Prepare the Jam
Microwave the 1 cup of jam for 15 seconds to reduce its thickness, making it easy to spread.
Step 5: Layer the Loaf
Pour half of the prepared banana bread batter into the loaf pan. Then, gently spread half of the microwaved jam over this first batter layer, being careful to spread it evenly. Pour the remaining half of the banana bread batter over the jam layer. Finally, carefully spread the remaining jam on top of the final batter layer, and sprinkle the chopped peanuts over the very top.
Step 6: 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 center comes out clean.
Step 7: Cool and Serve
Allow the bread to cool in the pan on a wire rack for 10–15 minutes before transferring it to a cutting board. Slice and enjoy!
Notes
Storage Instructions: Store the cooled bread, covered well, at room temperature for up to 2 days, or in an airtight container in the refrigerator for up to 5 days. This loaf also freezes well, especially when sliced individually.
Layering Tip: The evenness of the jam layer is important for proper baking. Use a butter knife or the back of a spoon to gently spread the microwaved jam into a uniform layer to prevent the batter from sinking in the center.
Nut Butter Swap: While natural peanut butter is specified for its runnier texture that blends well, you can substitute it with natural almond butter or cashew butter for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 35mg
Keywords: PB&J banana bread, peanut butter, jam, almond flour, gluten-free, quick bread, maple syrup