Description
A deliciously moist banana bread with a peanut butter and jam swirl, perfect for breakfast or a snack.
Ingredients
Scale
- 3 very ripe bananas
- 1/3 cup creamy peanut butter
- 1/4 cup honey or maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup fruit jam or jelly
- Cooking spray or a smidge of butter for the pan
Instructions
- Start by heating your oven to 350°F (175°C). Grease a standard loaf pan with cooking spray or rub it with butter.
- Peel your bananas and mash them in a large bowl with a fork (or potato masher). Don’t worry if it’s a bit lumpy; rustic is the vibe.
- Add the peanut butter, honey or maple syrup, eggs, and vanilla. Stir until everything looks like a thick, glossy mess.
- Dump in the flour, baking soda, baking powder, and salt. Mix it just until it looks combined.
- Pour about half the batter into your loaf pan. Dot half the jam over the batter spoon by spoon.
- Spread the rest of the batter over top, then drop the remaining jam by spoonfuls. Use a butterknife or chopstick to swirl it around.
- Pop the pan into the oven and bake for about 45–55 minutes, or until a skewer poked into the middle comes out mostly clean.
- Let it cool in the pan for 10–15 min, then carefully lift it out and cool completely on a rack.
Notes
- Don’t panic if you’re out of one of the leavening agents—I’ve skipped the baking powder before and it was ok.
- For a healthier option, you can replace part of the flour with oat flour.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg