There’s something deeply nostalgic and comforting about the combination of peanut butter and jelly.
Add ripe bananas into the mix, and you’ve got a loaf that feels like a warm hug.
This Banana Peanut Butter Bread with Jelly Swirl brings together childhood flavors with the coziness of freshly baked banana bread—and the result is a loaf that’s tender, nutty, fruity, and beautifully marbled.
Why You’ll Love This Recipe
It’s banana bread—but leveled up.
The peanut butter adds richness, the jelly gives a sweet fruity surprise, and the whole loaf stays moist for days.
Plus, it makes the best breakfast, snack, or dessert (especially when toasted with a little butter).
What You’ll Need (Ingredient Highlights)
Ripe Bananas: The riper, the better—look for heavily spotted ones for extra sweetness and moisture.
Peanut Butter: Creamy peanut butter gives the loaf a nutty depth. Use your favorite brand.
Jelly or Jam: Grape and strawberry work beautifully, but feel free to use whatever you have on hand.
Melted Butter & Egg: Help bind and enrich the batter for a soft, fluffy crumb.
Flour + Baking Soda + Salt: Classic banana bread structure and lift.
Pro Tips Before You Start
Don’t overmix once you add the flour—this keeps the loaf tender.
Use a butter knife or skewer for swirling—go light-handed to keep beautiful streaks.
Check for doneness at the 50-minute mark with a toothpick.
Let the bread cool fully before slicing for clean cuts and full flavor.
How to Make Banana Peanut Butter Bread with Jelly Swirl
Step 1. Preheat and Prep
Preheat your oven to 350°F (175°C).
Lightly grease a 9×5-inch loaf pan or line it with parchment for easier removal.
Step 2. Mix the Wet Ingredients
In a large mixing bowl, mash the bananas until smooth.
Add peanut butter, sugar, melted butter, vanilla extract, and the egg.
Stir until everything is well blended.
Step 3. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and stir until just combined—don’t overmix.
Step 4. Create the First Layer
Pour half of the batter into the prepared loaf pan and smooth the top.
Dollop a few teaspoons of jelly across the surface.
Using a butter knife or toothpick, gently swirl the jelly into the batter.
Step 5. Add the Second Layer
Pour the remaining batter over the first layer and repeat the jelly swirl on top, creating visible marbled streaks.
Step 6. Bake to Perfection
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
What to Serve It With
This bread is dreamy with a smear of butter or a drizzle of honey.
Pair it with a cup of coffee in the morning or a cold glass of milk for an afternoon treat.
Variations / Substitutions
Nut-Free? Use sunflower seed butter instead of peanut butter.
Gluten-Free? Swap in a 1:1 gluten-free all-purpose flour.
Extra Texture? Fold in some chopped roasted peanuts or dark chocolate chips.
Storage & Leftovers
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days.
You can also freeze slices for up to 2 months—just thaw and toast before serving.
FAQs
Can I use chunky peanut butter instead of creamy?
Yes, but it will give the bread a more textured bite with little peanut pieces throughout.
What kind of jelly works best for this recipe?
Grape and strawberry are classic, but raspberry or apricot would be lovely too!
Why do I need ripe bananas?
Very ripe bananas add natural sweetness, moisture, and that distinct banana flavor. Don’t use green bananas here.
Can I double the recipe?
Absolutely! Just bake in two pans or use a larger pan and adjust baking time.
Can I make this into muffins?
Yes—fill muffin tins ¾ full and bake at 350°F for 20–25 minutes.
My jelly sank to the bottom—what happened?
It might be too runny. Use a thicker jam or reduce how much you swirl it.
Can I use honey instead of sugar?
You can, but it may change the texture. Start with ⅓ cup and adjust to taste.
Final Thoughts
This Banana Peanut Butter Bread with Jelly Swirl is everything I love in one loaf—warmth, nostalgia, and a little sweetness in every slice.
It’s the kind of recipe you’ll make once and want to repeat every weekend. I hope it brings a little comfort and joy to your kitchen too.
Banana Peanut Butter Bread
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a large bowl, mash bananas.
- Stir in peanut butter, sugar, melted butter, vanilla, and egg until smooth.
- In another bowl, whisk flour, baking soda, and salt.
- Gradually stir into banana mixture until just combined.
- Pour half of the batter into the loaf pan.
- Dollop teaspoons of jelly on top and swirl gently.
- See full steps with tips & photos → https://theboatshedcafe.com/banana-peanut-butter-bread/
