Dessert

Peanut Butter & Jelly Banana Bread Recipe

ByMaya bella January 21, 2026January 21, 2026

Introduction

This Peanut Butter & Jelly Banana Bread is a delightful twist on two classic favorites. Combining the sweetness of ripe bananas with creamy peanut butter and swirls of fruity jelly, it makes a perfect snack or breakfast treat. Easy to make and irresistibly tasty, it’s sure to become a new favorite.

A loaf of banana bread with visible dark chocolate chunks inside, drizzled thickly with a shiny dark red berry sauce on top. Two slices are cut and placed behind the loaf, showing a light brown crumb with swirls of dark chocolate and small bits of nuts. On the side, there is a white bowl with berry sauce remnants and a spoon inside. The whole scene is set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ripe bananas, mashed
1/3 cup creamy peanut butter
1/2 cup sugar
1/4 cup melted butter
1 teaspoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup jelly or jam (grape, strawberry, or your favorite flavor)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large bowl, mash the bananas until smooth. Stir in the peanut butter, sugar, melted butter, vanilla extract, and egg until well combined.
Step 2: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 3: Pour half of the batter into the prepared loaf pan, spreading it evenly. Dollop teaspoons of jelly over the batter in several spots. Use a butter knife or toothpick to gently swirl the jelly through the batter, creating distinct streaks without blending completely.
Step 4: Pour the remaining batter over the jelly layer and smooth the top with a spatula. Repeat the jelly swirl by dolloping more jelly on top and swirling gently to create marbled patterns.
Step 5: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use chunky peanut butter for added texture, or substitute with almond butter for a different nutty flavor.
Try different flavors of jelly like raspberry or apricot to match your preference.
For a sweeter bread, sprinkle a little brown sugar on top before baking.
Make mini loaves or muffins for easy portion control and sharing.

Storage

Store the banana bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week. To keep it longer, freeze the bread wrapped well in foil and placed in an airtight container for up to 3 months. Reheat slices gently in the microwave or toaster oven before serving.

How to Serve

A loaf of brown bread with two thick slices cut and placed in front, showing a dense texture with purple and red streaks inside, sits on wrinkled parchment paper over a white marbled surface. The top and sides of the bread are layered with drizzles of light brown peanut butter and bright red raspberry jam, both unevenly spread and slightly melting down the edges. To the left, there is a clear glass jar filled with raspberry jam, and to the right, a knife rests on the paper. The background is softly blurred with a hint of a cloth in pale yellow. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy?

Yes, natural peanut butter works well but may change the texture slightly. Stir well before adding if it has separated, and expect a slightly less smooth batter.

Is it necessary to swirl the jelly, or can I just spread it?

Swirling the jelly creates a beautiful marbled effect and enhances the flavor in every bite. Spreading it evenly will blend the jelly more into the batter and change the texture and look, but the bread will still be delicious.