Peanut Butter and Jelly Banana Bread Recipe

If banana bread is the cozy sweatshirt of baking, peanut butter and jelly is the childhood best friend who shows up
with snacks and questionable jokes. Put them together and you get a loaf that tastes like a PB&J sandwich took a
gap year, discovered brunch, and came back with better texture and main-character energy.

This Peanut Butter and Jelly Banana Bread Recipe is moist (but not “why is this loaf sweating?”),
rich with peanut butter, and streaked with jammy ribbons that make every slice look like it got dressed up for the
occasion. It’s also straightforward enough for weekday bakingno stand mixer required, no culinary drama, and
absolutely no need to wear a beret.

Why PB&J Banana Bread Works

Banana bread is basically a quick bread cheat code: ripe bananas add sweetness, moisture, and flavor without making
you caramelize anything or own a pastry diploma. Peanut butter brings fat and toastiness, which makes the loaf taste
richer and more “dessert-adjacent” without crossing into cake territory. Then jam swoops in with fruit brightness so
the whole thing doesn’t taste like you’re eating a spoonful of peanut butter while staring into the void.

Flavor balance: sweet, salty, nostalgic

Great baking is often about contrast. The banana gives mellow sweetness, peanut butter adds salty nuttiness, and the
jelly’s tangy fruit cuts through the richness. The result is a loaf that tastes familiar but not boringlike a
classic PB&J that learned how to parallel park and now gives advice at dinner parties.

Texture: moist crumb without being heavy

The biggest banana bread heartbreak is a dense loaf that could double as a doorstop. The fix is simple:
don’t overmix once flour hits the bowl, and bake just until a tester comes out mostly clean.
Overbaking dries quick breads out fastbanana bread doesn’t need to “tan,” it needs to “set.”

Ingredients and Smart Substitutions

This recipe is written for a classic 9×5-inch loaf pan and uses standard American pantry staples. You’ll get bold
PB&J flavor without turning the batter into a science project.

Banana bread base

• 3 very ripe bananas (about 1 1/4 cups mashed) heavily speckled or mostly brown is ideal.
• 2 large eggs room temperature helps the batter blend smoothly.
• 1/2 cup unsalted butter, melted and cooled slightly (or 1/2 cup neutral oil for extra moisture).
• 3/4 cup packed brown sugar keeps the crumb soft and adds caramel notes.
• 1/4 cup granulated sugar adds a little lift and structure.
• 1/3 cup sour cream or Greek yogurt optional, but highly recommended for a tender, moist crumb.
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder extra insurance for rise.
• 1/2 tsp fine salt
• 1/2 tsp cinnamon (optional) subtle warmth that plays well with jam.

Peanut butter & jelly swirl

• 2/3 cup creamy peanut butter, divided 1/3 cup in batter + 1/3 cup for swirling.
• 1/2 cup thick jam or preserves (strawberry, grape, raspberry) thicker = prettier ribbons.

Optional add-ins

• 1/2 cup chopped roasted peanuts for crunch and extra peanut flavor.
• 1/2 cup mini chocolate chips because some days need a little chaos.

Peanut butter note: Regular creamy peanut butter tends to swirl easiest. Natural peanut butter can work,
but stir it extremely well first (separated oil can create greasy pockets and messy swirls).

Equipment

• 9×5-inch loaf pan
• Parchment paper (strongly recommended for easy removal)
• 2 mixing bowls + whisk + spatula
• Butter knife or skewer for swirling
• Cooling rack

Step-by-Step: PB&J Banana Bread

1) Prep like a calm, organized baker (even if you’re not)

1. Preheat oven to 350°F.
2. Line a 9×5-inch loaf pan with parchment paper (leave overhang on the long sides). Lightly grease the exposed pan.
3. If your jam is very runny, stir it and set it aside; thick preserves give the best “swirl art.”

2) Mix the dry ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon (if using).
Whisking helps distribute the leaveners so your loaf rises evenly instead of playing “surprise crater.”

3) Mix the wet ingredients

1. In a large bowl, mash bananas until mostly smooth. A few small lumps are fine; banana bread is not a couture gown.
2. Whisk in brown sugar and granulated sugar.
3. Add eggs, melted butter (or oil), sour cream (if using), vanilla, and 1/3 cup peanut butter. Whisk until glossy and combined.

4) Combine wet + dry (the golden rule: don’t overmix)

Add dry ingredients into the wet ingredients and fold gently with a spatula until you don’t see dry flour anymore.
Some small streaks are okay; the batter will finish coming together as you fold. Overmixing develops gluten and can
make quick bread toughbanana bread should be tender, not ready for boot camp.

If using peanuts or chocolate chips, fold them in now.

5) Layer and swirl the peanut butter and jelly

1. Pour about half the batter into the loaf pan and smooth the top.
2. Warm 1/3 cup peanut butter in the microwave for 10–20 seconds until it’s pourable (not lava). Dollop over the batter.
3. Dollop half the jam over the same layer.
4. Use a butter knife or skewer to make a few figure-eight swirls. Keep it gentlethink “marble cake,” not “stir-fry.”
5. Add remaining batter, then repeat with the remaining jam (and an optional extra spoonful of peanut butter if you like bold swirls).
6. Give the top just a few light swirls so you get ribbons, not pink peanut butter soup.

6) Bake and cool

1. Bake at 350°F for 55–70 minutes. Start checking around the 55-minute mark.
2. The loaf is done when a toothpick inserted near the center comes out clean or with a few moist crumbs (melted jam doesn’t count as “raw batter”).
3. If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.
4. Cool in the pan for 10–15 minutes, then lift out using parchment and cool completely on a rack before slicing.

How to Nail the Peanut Butter & Jelly Swirl (Without Ruining the Vibes)

Warm peanut butter = effortless ribbons

Peanut butter straight from the jar is thick and will clump in batter. A quick warm-up makes it fluid enough to
ribbon through the loaf. The goal is “pourable,” not “hot.” If it’s too hot, it sinks and disappears into the batter
like a magician who refuses to explain the trick.

Choose a jam that behaves

Thick preserves (with fruit pieces) usually swirl better than thin jelly. If your jam is runny, use a little less and
concentrate it in the center layer so it doesn’t seep to the edges. This also helps prevent a soggy bottom (which,
outside of a corgi, nobody wants).

Swirl gentlyless is more

The temptation is to swirl until it looks “fully mixed,” but that defeats the point. Aim for visible streaks so every
slice has peanut butter pockets and jam ribbons. Your knife should travel through the batter like a lazy river, not a
blender.

Variations That Keep This Recipe Interesting

1) PB&J Banana Bread Muffins

Use the same batter, swirl PB and jam lightly in each muffin cup, and bake at 350°F for about 18–24 minutes. Muffins
are the “grab-and-go” version, aka banana bread with a busy calendar.

2) Extra-moist bakery-style loaf

Add the sour cream/Greek yogurt if you weren’t going to. It gives a tender crumb and slight tang that keeps sweetness
in check. You can also swap half the butter for oil if you want maximum moisture and a softer bite.

3) “Elvis-ish” twist (no cape required)

Add chopped peanuts, a pinch more salt, and a little cinnamon. If you’re feeling bold, drizzle honey over a warm slice
and pretend you’re at a diner that serves coffee in mugs the size of small flower pots.

4) Chocolate PB&J

Add mini chocolate chips or chopped dark chocolate to the batter. Use raspberry preserves for a “chocolate-covered
berry” vibe. It’s not traditional PB&J, but neither is putting jam in banana breadand yet here we are, thriving.

5) Nut-free option

Use sunflower seed butter (or a similar seed butter) and skip the peanuts. Note: some seed butters can turn slightly
green in baked goods due to natural reactions with baking soda. It’s harmless, just… unexpectedly festive.

Storage, Freezing, and Make-Ahead Tips

Banana bread is one of those baked goods that often tastes even better the next day, once the flavors settle in and
the crumb finishes “relaxing.”

• Room temperature: Wrap tightly and store for up to 3 days.
• Refrigerator: Up to 5 days (warm slices to bring back the softness).
• Freezer: Wrap slices or the whole loaf in plastic wrap, then foil. Freeze 1–2 months. Thaw at room temp.

Pro move: freeze individual slices so you can toast one whenever you need a snack that feels like a hug with a jam
swirl.

FAQ + Troubleshooting

Why did my banana bread turn out dense?

The usual culprit is overmixing after adding flour or using too much banana. Fold just until combined and keep the
mashed banana around 1 1/4 to 1 1/2 cups for a standard loaf. Dense banana bread is often deliciousbut it should
still be sliceable without power tools.

How do I know it’s baked through if the toothpick hits jam?

Aim slightly off-center for the test. Jam streaks will look wet even when fully baked. You’re looking for
batter on the toothpick (thick, raw, floury). Moist crumbs are fine.

Can I use chunky peanut butter?

Yes. Chunky peanut butter adds texture, but swirling is a little less smooth. If you want dramatic ribbons,
use creamy for the swirl and fold chopped peanuts into the batter for crunch.

What’s the best jam flavor?

Strawberry is classic, grape screams “lunchbox nostalgia,” and raspberry gives a brighter tang. Use what you love.
The “best” jam is the one you’ll actually open and not forget behind the mustard.

How do I keep the top from cracking?

Banana bread often cracks naturally as it rises. That crack is not a flawit’s a feature. If you want a gentler top,
make sure ingredients aren’t ice-cold and avoid overbaking.

Serving Ideas (Because a Slice Deserves a Plan)

Serve slices warm with a thin smear of peanut butter (yes, more peanut butter) or a little butter if you want to let
the jam shine. For a dessert moment, toast a slice and add a scoop of vanilla ice cream. Suddenly your “snack bread”
is wearing a tuxedo.

Final Thoughts

This PB&J banana bread is the kind of recipe that makes your kitchen smell like comfort and good decisions. It’s
easy enough to bake on a whim, special enough to bring to a brunch, and nostalgic enough to make you want to pack it
in a lunchboxeven if your “lunchbox” is just a tote bag with receipts and one rogue mint.

Real-Life PB&J Banana Bread Experiences (Extra Notes)

The first time I baked a PB&J banana bread, I learned an important truth: peanut butter is both a gift and a
prankster. I didn’t warm it, thinking “How different can it be?” Answer: very. Cold peanut butter doesn’t “swirl,” it
“sits there,” like a stubborn toddler refusing to wear shoes. The loaf still tasted great, but the peanut butter ended
up in thick pockets that made slicing feel like I was discovering buried treasure. Delicious treasure, yesbut
not exactly the ribboned look I was going for.

Attempt two: I warmed the peanut butter just until it loosened, and the swirl was instantly prettier. But then I got
overconfident and swirled like I was trying to summon a baking spirit. The peanut butter and jam blended into a
peanut-buttery pink batter that tasted fine but looked like it had opinions. That’s when I realized the swirl is a
“few gentle passes” situation. You’re painting with a knife, not whisking eggs for an omelet.

Jam choice matters more than you’d think. Thin jelly can leak, especially if you pile it near the edges. Once I used a
super-smooth grape jelly that melted into the batter and left sticky spots along the side of the pan. The loaf came
out, but it also tried to take half the parchment with it. Now I go for thicker preserves when I want clean slices.
If I only have thin jelly, I use less and keep it concentrated in the center layer so it stays ribbon-like instead of
becoming a jam lava flow.

Overripe bananas are the unsung heroes here. I used to think “ripe” meant yellow with a few freckles. Then I baked
with bananas that were mostly brown, borderline dramatic, and suddenly my loaf tasted sweeter and more banana-forward
without extra sugar. If your bananas aren’t ready, you can always freeze them until they’re needed. Thaw, drain off
excess liquid if it’s a lot, mash, and keep going. It’s like banana bread meal prep for people who pretend they don’t
meal prep.

The sour cream/Greek yogurt add-in is another lesson learned the happy way. Without it, the loaf is still good. With
it, the crumb turns plush and tender, and the bread stays softer the next day. This matters because PB&J banana
bread has a strong “I’ll just have one more slice” effect. The second-day slice should still be worthy of the moment,
not a dry corner you have to negotiate with butter.

If you’re baking for kids (or adults who act like kids around peanut butter), the loaf becomes a conversation starter.
People love the idea because it’s familiar, but the banana bread format feels new. I’ve brought it to brunches where
someone says, “Wait… is this PB&J?” and then suddenly everyone is leaning in like it’s the season finale of a
show. The best part? You can tweak it to your crowd: strawberry for the traditionalists, raspberry for the tang-lovers,
grape for the nostalgia crowd, and chocolate chips for the “rules are suggestions” crowd.

My biggest practical takeaway: let the loaf cool before slicing. Warm banana bread smells like temptation, and the
peanut butter swirl basically whispers, “Cut me now.” But slicing too early can smear the swirls and make the crumb
gummy. If you can wait (even 30–45 minutes), you’ll get cleaner slices, better structure, and that satisfying moment
when the knife glides through like the loaf respects you.