Unless you have a nut allergy, I imagine you have had a Peanut Butter and Jam/Jelly sandwich at some point in your life. If you haven't, well... I have no words. However, I do have a loaf that is pretty close to the real deal...and then some. Peanut Butter & Jam Banana Bread!
Are you familiar with the Milk calendars? If not, I'll spare you the agony of having to wait until later in the year when they arrive tucked in between the classified section of the newspaper just in time for the New Year. Calendars dating back to 1974 can be found on the Milk website. Yeah, ya heard right - 1974!!
My first paper copy dates back to 1995 and contains my go-to banana bread recipe. Yes, I have a calendar from 1995. No, I'm not a packrat.
All my previous versions of this recipe omit the pecans and is usually packed with chunks of bitter-sweet chocolate. Mmmmm.
Back to my baked hybrid cake/sandwich thingy.
While shopping for chocolate to make ganache, I came across peanut butter chips. They spoke to me, so I brought them home and introduced them to some over-ripened bananas. They hit it off immediately, making the merger pretty painless.
For the most part, I prepared the recipe as usual. I poured some of the banana bread batter in the baking dish then added a layer of strawberry jam and peanut butter chips. I repeated this for a second layer, then topped the batter off with a bit of jam andPB chips. Baked at 350º for just over an hour and enjoyed it warm.
Think of this Peanut Butter & Jam Banana Bread as a double-decker, baked PB&J sandwich. Try it! I think you will find it reminiscent of the real deal.
Ingredients
- 2 ripe bananas mashed
- ¾ cup brown sugar
- 1 egg
- 1 teaspoon vanilla bean paste
- 1 cup milk
- ⅓ cup butter melted
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup peanut butter chips
- ½ cup strawberry jam
Instructions
- Preheat oven to 350°F (180°C).
- In a large bowl, combine mashed bananas with brown sugar, egg, vanilla, milk and butter.
- In separate bowl, mix all-purpose flour with whole wheat flour, baking powder, cinnamon, salt and peanut butter chips.
- Stir milk mixture into flour mixture just until combined.
- Pour half the batter into a buttered loaf pan.
- Spoon half the jam onto the batter and use a knife to swirl the jam into the batter.
- Pour the remaining batter into pan and add the remaining jam in the same manner as above.
- Sprinkle the top with any leftover peanut butter chip.
- Bake for 1 to 1 ¼ hrs or until a cake tester comes out clean.
- Allow to cool, slice and enjoy!
Notes
Leftover banana bread makes great French toast. I like to add a little vanilla or strawberry flavoured soy milk in with my eggs and dip the banana bread slices before frying. Top with plain yogurt and a sprinkle of cinnamon sugar. Enjoy with a side of fresh berries.
Radhika says
Yum yum!
Tartanpancakes says
I love banana bread and this version sounds really interesting. Just need to find peanut butter chips in the UK!
I Sugar Coat It! says
Yup! Made it a couple weeks ago and it went fast.
I Sugar Coat It! says
I got mine at Bulk Barn, but I am sure you'll be able to find in a grocery store, or any bulk store. Would love to hear what you think if you try it!
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I Sugar Coat It! says
I've only kept my first from 1995 (think it was my aunt's, actually) and a few others that have recipes I like. They're all online, so I don't keep as many on hand.
Paula Kelly-Bourque says
This looks delicious (!) and yes, I know of the milk calendars. My favourite pancake recipe comes from their calendar issued a few years ago. Look forward to them every year but don't collect them like you do 🙂
Regina @SpecialtyCakeCreations says
Yummy! My husband made me love PBJ (although he prefers his PB with honey) and I always loved me some good loaf. This sounds like a perfect combo!
I Sugar Coat It! says
Let me know if you do!!
I Sugar Coat It! says
It was super yummy!
G Pavao says
I love banana bread and make it often. Will definitely be trying this.