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Bakerita

Peanut Butter & Jelly Banana Bread (Gluten Free + Vegan)

★★★★★ from 8 reviews

Banana· Berries· Bread· Breakfast· Dairy Free· Gluten Free· Peanut Butter· Refined Sugar Free· Snacks· Vegan

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This Peanut Butter & Jelly Banana Bread will remind you of a PB&J sandwich, but in soft & sweet banana bread form. This recipe is gluten-free, vegan, and layered with homemade strawberry chia jam and creamy peanut butter.

This Peanut Butter & Jelly Banana Bread will remind you of a PB&J sandwich, but in soft & sweet banana bread form. This recipe is gluten-free, vegan, and layered with homemade strawberry chia jam and creamy peanut butter.

Alright, it’s October, I should be making pumpkin everything. But, I had to share ONE more non-fall recipe with you first. Pumpkin and all things cinnamon and spice will be coming SOON, I promise.

But first: PB&J. Because let’s be honest: who doesn’t love a peanut butter and jelly? It’s an even better flavor combination when it becomes a peanut butter & jelly banana bread, able to be slathered with even MORE peanut butter and jam.

This Peanut Butter & Jelly Banana Bread will remind you of a PB&J sandwich, but in soft & sweet banana bread form. This recipe is gluten-free, vegan, and layered with homemade strawberry chia jam and creamy peanut butter.

Peanut butter & Jelly always reminds me of the beginning of a new school year, being tucked into lunchboxes for kids. I like to think PB&J has a place all year round though, and this peanut butter & jelly banana bread proves that it does.

Despite the name, I’m a jam > jelly kind of person. How about you? Jam is just more real. Give me all the chunks of real fruit instead of a sugary fruit-flavored gel. That’s why I choose to make my own jam for this bread (and to use on the regular whenever life calls for jam).

This Peanut Butter & Jelly Banana Bread will remind you of a PB&J sandwich, but in soft & sweet banana bread form. This recipe is gluten-free, vegan, and layered with homemade strawberry chia jam and creamy peanut butter.

How do you make Strawberry Chia Jam?

It couldn’t be simpler: just strawberries (or your fruit of choice) and chia seeds. I don’t even add sweetener, because strawberries are sweet enough on their own. You can add a tablespoon or two or maple syrup or honey if you want, but I don’t find it necessary for my tastes.

With that homemade strawberry chia jam, you can make this incredible peanut butter & jelly banana bread. We swirl the jam in the middle of the bread, along with some creamy peanut butter. Then, we swirl even more on top of the loaf to add extra fruity flavor.

This Peanut Butter & Jelly Banana Bread will remind you of a PB&J sandwich, but in soft & sweet banana bread form. This recipe is gluten-free, vegan, and layered with homemade strawberry chia jam and creamy peanut butter.

Now let’s make some Peanut Butter & Jelly Banana Bread!

The banana bread itself is also scrumptious. It’s gluten-free and vegan while staying so fluffy and tender, thanks to all the bananas. We also mix peanut butter into the batter, to add flavor and create a luscious texture.

I like to slice this bread after it’s cool and store it in the fridge or freezer to eat as a snack when I need a little something-something. It’s even MORE delicious topped with a little more peanut butter, but it’s also delicious as is – especially warmed up a bit.

This Peanut Butter & Jelly Banana Bread will remind you of a PB&J sandwich, but in soft & sweet banana bread form. This recipe is gluten-free, vegan, and layered with homemade strawberry chia jam and creamy peanut butter.

You could get super extra about it like I did, and top your peanut butter & jelly banana bread with more peanut butter and jam. Too good. I hope you love this one as much as I do! Enjoy, lovelies! xoxox

This Peanut Butter & Jelly Banana Bread will remind you of a PB&J sandwich, but in soft & sweet banana bread form. This recipe is gluten-free, vegan, and layered with homemade strawberry chia jam and creamy peanut butter.

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This Peanut Butter & Jelly Banana Bread will remind you of a PB&J sandwich, but in soft & sweet banana bread form. This recipe is gluten-free, vegan, and layered with homemade strawberry chia jam and creamy peanut butter.

Peanut Butter & Jelly Banana Bread


★★★★★

5 from 8 reviews

  • Author: Bakerita | Rachel Conners
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 12 slices 1x
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Description

This Peanut Butter & Jelly Banana Bread will remind you of a PB&J, but in soft & sweet banana bread form. This recipe is gluten-free, vegan, and layered with homemade strawberry chia jam and creamy peanut butter.


Scale

Ingredients

For the banana bread

  • 1⅓ cups overripe bananas, mashed (about 3 medium bananas, mine weighed ~340g)
  • ¼ cup almond milk, or other dairy-free milk of choice
  • ⅓ cup coconut sugar
  • ¼ cup (64g) peanut butter
  • ¼ cup (50g) coconut oil, melted
  • 2 tablespoons flax meal
  • 1 teaspoon vanilla extract
  • 1 cup (120g) oat flour
  • 1 cup (96g) blanched almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt

For the filling/topping

  • 1 cup fresh or frozen strawberries
  • 2 tablespoons chia seeds
  • ¼ cup creamy peanut butter

Instructions

  1. Preheat oven to 350°F. Grease a 8.5” x 4.5″ loaf pan (you can also use a 9×5” pan) with coconut oil and/or line with parchment paper.
  2. Place bananas in a large mixing bowl. Use a potato masher or fork to mash them well. Add almond milk, coconut sugar, peanut butter, coconut oil, flax meal, and vanilla extract, stirring to combine.
  3. Add oat flour, almond flour, baking soda, baking powder, cinnamon, and salt. Stir until combined.
  4. Pour half into loaf pan. Add a layer of the strawberry jam on top, about half of it. Drizzle 2 tablespoons of peanut butter on top too. Lightly swirl in with a knife.
  5. Layer the rest of the batter on top and top with the remaining jam and peanut butter, swirling it on top.
  6. Bake for 50 minutes to an hour, or until a knife comes out clean. If your loaf looks like it’s getting too brown, tent with tin foil on top after 40 minutes. If you’re using a 9×5” pan, check on the banana bread after 40-45 minutes.
  7. Once done, let cool in the pan for 15 minutes and then remove from pan and place on a wire rack to cool completely before slicing.
  8. Store leftovers tightly wrapped in plastic wrap, foil, or in a sealed container on the counter for up to three days, or store in the refrigerator for up to a week, or in the freezer for up to 6 months. I like to slice it and then freeze and heat a piece in the microwave when I want it!

For the jam

  1. Dice the berries, if you’re using fresh berries. Place the diced berries in a small bowl. Microwave for one minute. If you’re using frozen berries, cover and microwave them whole for 2 minutes and then mash the berries up. Stir in the chia seeds. Microwave for one more minute, and then let cool slightly before using.
  • Category: Breakfast, Snack
  • Cuisine: American

Nutrition

  • Calories: 304
  • Sugar: 7
  • Sodium: 260
  • Fat: 14
  • Saturated Fat: 5
  • Carbohydrates: 21
  • Fiber: 3
  • Protein: 7

Keywords: peanut butter, jelly, banana bread, breakfast, dessert

Did you make this recipe?

Tag @bakeritablog on Instagram and hashtag it #bakerita

This Peanut Butter & Jelly Banana Bread will remind you of a PB&J sandwich, but in soft & sweet banana bread form. This recipe is gluten-free, vegan, and layered with homemade strawberry chia jam and creamy peanut butter.
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15 Comments

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Comments

  1. Carol says

    October 2, 2018 at 9:05 am

    In these recipes – values of calories and fiber needs to be listed. Many people including myself need to know this. Thanks, C

    Reply
    • Rachel says

      October 2, 2018 at 9:38 am

      Hi Carol, I’ll add the info to this recipe but you can always calculate via a site like myfitnesspal.com to find out the nutritional info.

      Reply
  2. danielle says

    October 2, 2018 at 1:25 pm

    Could you use all almond flour or rice flour instead of oat flour?

    Reply
    • Rachel says

      October 2, 2018 at 2:18 pm

      I don’t really use rice flour so not sure how it would perform here. I think all almond flour would work, but it might be a little bit heavy/denser.

      Reply
  3. Elizabeth says

    October 2, 2018 at 4:49 pm

    Oh my gosh this sounds yummy! That PB&J drizzle is looking extra amazing… I think I’d try to eat the whole loaf in one go haha. :)

    Reply
    • Rachel says

      October 2, 2018 at 7:14 pm

      Haha, it’s hard not to! Thanks, Elizabeth.

      Reply
      • Pharma Educator says

        October 27, 2019 at 5:58 am

        not that much its tasty try it

        ★★★★★

        Reply
  4. Madison Smith says

    October 4, 2018 at 10:49 pm

    Hey Rachel…! This sound sooo yummy and looks extra amazing, am so glad to read your post and i will try to making this in upcoming few days…..Thanks for sharing & keep shared your new delicious recipes…..!

    ★★★★★

    Reply
    • Rachel says

      October 5, 2018 at 4:04 pm

      I hope you love the recipe, Madison!! Thanks so much for the love :)

      Reply
  5. Kate says

    October 9, 2018 at 8:21 pm

    Hi Rachel, I made this recipe because I had some over ripe bananas that I didn’t want to throw away and……..all I can say is I don’t know how I had enough self control to limit myself to just a slice and not gobble down the whole loaf right then and there. Seriously, this takes banana bread to a whole new level. The saltiness of the peanut butter combined with the tartness of the strawberry jam and the sweetness of the banana is just so flippin’ good, I can’t get over it. The only thing I swapped out was the almond flour because I can’t have almonds, so I just used regular GF baking flour instead. Thanks for sharing this recipe with us, Rachel. I am going to make it again FOR SURE.

    ★★★★★

    Reply
    • Rachel says

      October 10, 2018 at 8:58 am

      Thank you so much for your sweet comment, Kate! So thrilled you’re loving it, and thanks for sharing that your GF flour swap worked out well.

      Reply
  6. Maya says

    April 14, 2019 at 5:46 pm

    Hi Rachel,

    Thank you for sharing this recipe! Just looking at the pictures makes my mouth water. I’m not a huge fan of peanut butter and was wondering if using homemade almond butter as a substitute would work instead. Let me know what your thoughts are!

    Reply
    • Rachel says

      April 15, 2019 at 7:14 am

      Hi Maya, yup that should be totally fine! You could likely use any nut butter here. Enjoy!

      Reply
  7. phoenix says

    August 4, 2020 at 11:46 pm

    Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you

    ★★★★★

    Reply
    • Bakerita | Rachel Conners says

      August 6, 2020 at 11:33 am

      So glad it was a hit, Pheonix! Thanks for the feedback.

      Reply

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Welcome to Bakerita! I’m Rachel, a gluten-free and vegan baker and recipe developer with a passion for creating easy recipes that will make your mouth water! I hope you find a recipe you love.
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