Peanut Butter and Jelly Banana Bread

Peanut Butter and Jelly Banana Bread transforms your childhood favorite sandwich into a nostalgic, irresistible loaf that’s perfect for weekend brunch, after-school snacks, or those moments when you need serious comfort food. This recipe combines the natural sweetness of ripe bananas with ribbons of creamy peanut butter and fruity jam swirled throughout every slice—it’s like a PB&J got a serious upgrade.

I created this recipe on a rainy Saturday when my kids were begging for something fun to bake together, and it’s been our family’s go-to ever since. The house smells absolutely amazing while it bakes, and the tender, moist crumb with pockets of melty peanut butter will have everyone coming back for seconds. Trust me, this is the banana bread recipe that finally uses up those overripe bananas sitting on your counter.

Why You’ll Love This Recipe

• Nostalgic flavor combo: All the classic PB&J taste you grew up with, baked into tender banana bread
• Uses overripe bananas: Finally, a delicious way to rescue those spotted bananas before they go to waste
• Kid-approved: Even picky eaters love this fun twist on traditional banana bread
• Customizable swirls: Use your family’s favorite jam—grape, strawberry, raspberry, or even apricot
• Freezer-friendly: Makes two loaves’ worth if you double it, perfect for meal prep or gifting
• Simple ingredients: Everything you need is probably already in your pantry
• Moist and tender: The sour cream keeps it incredibly soft for days

Equipment Needed

• 9×5-inch loaf pan
• Parchment paper or cooking spray
• Two mixing bowls (1 medium, 1 large)
• Whisk
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Fork or potato masher (for mashing bananas)
• Butter knife or skewer (for swirling)
• Toothpick (for testing doneness)
• Wire cooling rack
• Aluminum foil (optional, if top browns too quickly)

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Ingredients You’ll Need

Banana Bread Batter

• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted and slightly cooled (can substitute with vegetable oil)
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed, about 1½ cups (the spottier, the better)
• ½ cup sour cream or plain yogurt, optional but recommended for extra moisture (Greek yogurt works great)

Swirl Add-Ins

• ½ cup creamy peanut butter, at room temperature (crunchy works too if you prefer texture)
• ¾ cup fruit jam or jelly (grape, strawberry, raspberry, or your favorite flavor)

Optional Toppings

• Sliced bananas
• Chopped peanuts or peanut butter chips
• Extra swirl of peanut butter
• Coarse sugar or cinnamon sugar for sprinkling

Ingredient Notes

• Bananas: Use very ripe bananas with brown spots all over the peel—they’re sweeter and mash easily. If your bananas aren’t ripe enough, roast them in their peels at 300°F for 15-20 minutes.
• Peanut butter: Room temperature peanut butter swirls much easier. Natural peanut butter works but may be runnier; standard creamy varieties like Jif or Skippy give the best texture.
• Jam or jelly: Any flavor works! Seedless jams swirl more smoothly, but preserves with fruit chunks add nice texture. Reduce sugar to prevent chunks from sinking.
• Sour cream: This is the secret to ultra-moist banana bread that stays fresh for days. Full-fat works best, but low-fat is fine too.
• Butter: Let melted butter cool for 5 minutes so it doesn’t scramble the eggs when you mix them in.
• Flour: Spoon flour into measuring cups and level off—don’t pack it down or you’ll end up with dense bread.

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or cooking spray, or line it with parchment paper, leaving an overhang on the sides for easy removal after baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set this aside.

Step 3: Combine Wet Ingredients

In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth and slightly fluffy. Add the eggs and vanilla extract, stirring until the mixture is well blended and lighter in color. Fold in the mashed bananas and sour cream (if using), mixing until just combined

Step 4: Combine Wet and Dry

Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a rubber spatula until just combined. Don’t overmix—stop as soon as you no longer see streaks of flour.

Step 5: Layer & Swirl

Pour half of the banana bread batter into your prepared loaf pan and spread it evenly. Drop spoonfuls of peanut butter and jam randomly over the batter—don’t worry about being perfect. Pour the remaining batter on top, then use a butter knife or skewer to gently swirl the peanut butter and jam through the batter in a figure-8 or zigzag motion.

Step 6: Add Optional Toppings

If desired, arrange sliced bananas on top of the batter, sprinkle with chopped peanuts, and dust with coarse sugar or cinnamon sugar for extra crunch and sweetness.

Step 7: Bake

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). If the top starts browning too quickly around the 40-minute mark, tent the loaf loosely with aluminum foil to prevent burning while the center finishes baking.

Step 8: Cool

Let the bread cool in the pan on a wire rack for 10–15 minutes. This resting time helps it set and makes it easier to remove. Use the parchment overhang to lift it out, or carefully invert onto the rack, then flip right-side up. Let it cool completely before slicing for the cleanest cuts—warm bread is delicious but crumbly.

Pro Tips & Cooking Hacks

• Room temperature eggs mix better: If you forgot to set them out, place eggs in a bowl of warm water for 5 minutes to take the chill off.
• Don’t overmix the batter: Stir until you just can’t see dry flour anymore—overmixing develops gluten and makes tough bread.
• Warm your peanut butter: Microwave it for 10-15 seconds to make it more swirl-friendly and easier to drop into the batter.
• Test doneness properly: Insert a toothpick into the center, not through a peanut butter swirl, which will look wet even when the bread is done.
• Use parchment sling: Cut parchment wider than your pan so it hangs over the edges—makes removal foolproof.
• Prevent sinking toppings: Toss banana slices or nuts lightly in flour before adding them on top so they don’t sink.
• Make muffins instead: This batter makes 18-20 muffins—bake at 350°F for 18-22 minutes for grab-and-go breakfast.
• Double the recipe: Freeze the second loaf wrapped tightly in plastic wrap and foil for up to 3 months.
• Check at 50 minutes: All ovens vary, so start checking doneness at 50 minutes to avoid overbaking.

Tips & Variations

Storage: Store cooled banana bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze individual slices wrapped in plastic wrap and stored in a freezer bag for up to 3 months. Thaw frozen slices at room temperature or microwave for 20-30 seconds.

Make-Ahead: Prepare the batter the night before and refrigerate it in the loaf pan, covered. Bake straight from the fridge, adding 5-10 minutes to the baking time. You can also bake it completely, cool, and store overnight for easier slicing the next day.

Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob’s Red Mill or King Arthur). The texture will be slightly denser but still delicious.

Dairy-Free: Use coconut oil instead of butter, and replace sour cream with dairy-free yogurt or an extra mashed banana.

Sugar-Free: Replace granulated sugar with ⅔ cup of your preferred granulated sugar substitute, and use sugar-free jam.

Chocolate Lover’s Version: Add ½ cup of chocolate chips to the batter and use chocolate hazelnut spread instead of peanut butter.

Nut-Free: Swap peanut butter for sunflower seed butter or cookie butter (Biscoff spread) for schools and allergy-friendly gatherings.

Serving Suggestions

Serve Peanut Butter and Jelly Banana Bread warm with a pat of salted butter melting on top, or toast slices and spread with extra peanut butter for an indulgent breakfast. It’s incredible alongside your morning coffee or a cold glass of milk—kids especially love dunking their slices. For brunch, pair it with fresh fruit salad, crispy bacon, and scrambled eggs for a sweet-and-savory spread that feels special without being complicated.

This banana bread also makes a fantastic afternoon snack or lunchbox treat that gives kids (and adults) sustained energy without the sugar crash. Try it with a smear of cream cheese, a drizzle of honey, or even grilled like French toast for weekend breakfast luxury.

Common Mistakes

• Using underripe bananas: Green or barely yellow bananas won’t mash well and lack the sweetness needed—wait until they’re covered in brown spots.
• Overmixing the batter: Stirring too much after adding flour creates tough, gummy bread instead of tender crumb—fold gently until just combined.
• Skipping the cooling time: Slicing too soon makes the bread fall apart and gummy in the center—patience pays off with clean slices.
• Opening the oven too early: Resist peeking before 50 minutes or the bread may sink in the middle from the temperature drop.
• Cold peanut butter: Straight-from-the-fridge peanut butter won’t swirl—it’ll sink in clumps instead of creating pretty ribbons.
• Too much swirling: Over-swirling mixes everything together into one muddy color—just a few gentle figure-8s is perfect.
• Not testing for doneness: A wet toothpick means raw batter, but hitting a peanut butter pocket looks wet too—test in multiple spots.

What to Serve With Peanut Butter and Jelly Banana Bread

This banana bread is versatile enough for any meal or occasion. For breakfast or brunch, serve it alongside scrambled eggs, crispy bacon or turkey sausage, fresh berries, and hot coffee or orange juice for a complete spread. It’s also wonderful as an after-school snack with apple slices, carrot sticks, or a smoothie to keep kids satisfied until dinner.

For a dessert twist, warm a slice and top it with vanilla ice cream, whipped cream, or a drizzle of chocolate sauce for an indulgent treat. Pair it with afternoon tea, coffee, or hot chocolate for cozy gatherings with friends and family.

Frequently Asked Questions

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter adds extra texture and nutty crunch throughout the bread. It swirls just as easily as creamy, though the chunks may settle slightly. If you love texture, this is a great option.

Why did my banana bread sink in the middle?

This usually happens if the oven door was opened too early (before 50 minutes), the oven temperature was too low, or there was too much leavening/liquid. Make sure your oven is fully preheated to 350°F and avoid opening the door until the bread is mostly set.

Can I make this without sour cream?

Yes! While sour cream makes the bread extra moist, you can skip it or substitute with an equal amount of plain yogurt, Greek yogurt, or an additional mashed banana (about ½ cup). The bread will still be delicious, just slightly less tender.

How do I know when the banana bread is fully baked?

Insert a toothpick into the center of the loaf (avoiding peanut butter swirls, which will look wet). If it comes out clean or with just a few moist crumbs—not wet batter—it’s done. The top should be golden brown and spring back when lightly touched.

Can I freeze this banana bread?

Yes! This bread freezes beautifully. Let it cool completely, then wrap tightly in plastic wrap followed by aluminum foil, or slice and freeze individual pieces in freezer bags. It keeps for up to 3 months. Thaw at room temperature or microwave individual slices for 20-30 seconds.

💬 Tried this recipe? Leave a comment and rating below! We’d love to hear what jam flavor you used and if your family loved it as much as ours does.