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PB&J Banana Bread
A combination of two of my favorite things: banana bread and PB&J.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Ingredients
Banana Bread
- 1 cup whole wheat flour
- 1 cup oat flour
- 1 teaspoon cinnamon optional
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 eggs room temp.
- 3 overripe bananas mashed
- 1/2 cup honey
- 1/2 cup brown sugar* see notes
- 1/2 cup peanut butter
- 1/2 cup coconut oil
- 2 teaspoons vanilla
- 1/2 cup raspberry or strawberry jam cold
Peanut Butter Drizzle
- 2 tablespoons peanut butter
- 2 tablespoons powdered sugar
- 4 tablespoons non-dairy milk I used almond milk
Instructions
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Grease a bread loaf pan. Pre-heat oven to 350 degrees.
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Mix all of the dry ingredients together, from flour to baking soda.
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In a microwave safe bowl, heat peanut butter and coconut oil until coconut oil if fully melted. Let cool slightly.
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Beat in sugars. Then eggs. Gently mix in vanilla and mashed bananas.
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Combine the wet and dry ingredients and whisk/beat until smooth.
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Pour half the batter into greased loaf pan. Dollop with half of the strawberry jam and use a tip of a knife to swirl the jam into the batter. Pour in the remaining batter and dollop with the remaining jelly and again use knife to swirl the jam into the batter.
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Bake for 30-40 minutes, or until toothpick comes out clean. Do not overtake or the bread while slightly dry out. Let cool sightly before removing from pan. Let cool completely before adding glaze.
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To make the glaze, whisk together all of the ingredients until smooth. Pour over cooled bread.
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Cut, serve, and enjoy!
Recipe Notes
*I’ve tried this recipe with both brown sugar and coconut sugar. The brown sugar leads to a more delicate, moist banana bread. The coconut sugar had great flavor but the bread had a dryer texture.
**You can also use this batter for muffins. You just need to reduce the baking time to 15-20 minutes.