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.

Preheat oven to 350°F. Grease a 8.5” x 4.5" loaf pan (you can also use a 9x5” pan) with coconut oil and/or line with parchment paper.

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.

Add oat flour, almond flour, baking soda, baking powder, cinnamon, and salt. Stir until combined.

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.

Layer the rest of the batter on top and top with the remaining jam and peanut butter, swirling it on top.

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 9x5” pan, check on the banana bread after 40-45 minutes.

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.

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!