How to Make Perfect Peanut Butter and Jelly Banana Bread
This Peanut Butter and Jelly Banana Bread is a quick bread that is extremely moist and has all of the warmth and comfort to give this nostalgic childhood favorite a delicious makeover.
Ingredients
- 2-3 Overripe bananas
- ¼ Teaspoon salt
- 1 Teaspoon baking soda
- ⅓ Cup butter (melted)
- ¾ Cup sugar
- 3 Tablespoons + ¼ Cup milk
- 1 Teaspoon vanilla extract
- 1 Egg, beaten
- ½ Cup creamy peanut butter
- ½ Cup grape jelly
- 1½ Cups flour
- ½ Cup unsalted peanuts, chopped
Instructions
- Preheat oven to 350°. Melt butter in microwave for 30-60 seconds until melted. In the meantime, mash overripe bananas until well mashed in a large mixing bowl.
- In the bowl of mashed bananas, add salt and baking soda and stir to combine. Mix in melted butter.
- Add sugar, 3 tablespoons milk, vanilla extract and egg. Stir until combined.
- Put the creamy peanut butter, grape jelly and ¼ cup milk into a medium mixing bowl. Microwave for 60 seconds. Stir continuously until smooth. Stir the mixture into the banana bread batter until fully combined.
- Add flour and stir to combine. Pour batter into a greased 8×8 baking dish. Bake for 50 minutes or until toothpick comes out clean. Allow to cool completely before slicing.
Notes
For egg allergies, substitute one egg for 1/4 cup of vegetable oil or 1/4 cup of unsweetened apple sauce.
This batter yields 18-20 muffins.
If using a 9x5 loaf pan, be sure not to overfill the pan. I would recommend only filling the loaf pan about 2/3 of the way full. Please note: This batter yields a little more than you will need for a loaf pan.
