Peanut Butter & Jelly Swirl Banana Bread

Let’s make some peanut butter & jelly banana bread!

I can hear you thinking, another banana bread recipe? But really, is there such a thing as too many banana bread recipes?! NOT! Especially when you get peanut butter & jelly involved. And the funny thing is that I don’t even have a basic banana bread recipe on my site… But hey, food is supposed to be fun, so why make a plain old banana bread when you can jazz it up with a peanut butter & jelly swirl?!

The banana bread itself is delicious, its’ fluffy and tender, thanks to the bananas. There’s also some peanut butter in the batter, to add some more of that scrumptious and nutty peanut butter flavour.

But most important: PB&J. And let’s be honest, who doesn’t love peanut butter & jelly?! The flavour even gets better in combination with the sweet banana bread.

This banana bread is swirled with a thick layer of peanut butter and raspberry jam. While baking in the oven the swirl caramelises into a crusty but gooey layer. Oh my…

Be sure to check out our index page for more happy dessert recipes!

Today I made a basic version of the recipe, see recipe notes for variations. And there’s a reason why I kept it simple… Because it tastes even better slathered with extra peanut butter, and maybe some raspberry jam too?! Too good. Hope you like this recipe as much as I do. Enjoy!

Banana bread, even better with peanut butter & jelly!

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Peanut Butter & Jelly Swirl Banana Bread

vegan, soy free



For the banana bread:

Wet ingredients:

2 medium well ripe bananas, mashed

⅓ cup natural peanut butter

⅓ cup coconut blossom sugar

⅓+ ¼ cup almond milk

¼ tbsp rapeseed oil

1 tsp vanilla extract

½ tbsp apple cider vinegar

Dry ingredients:

1 ¼ cup spelt flour (can sub wheat flour)

1 ½ tsp baking powder

½ tsp baking soda

¼ tsp salt

For the peanut butter & jelly swirl:

Natural peanut butter

Raspberry jam



Preheat the oven to 180° Celsius. Grease a cake tin (~25-11cm) with oil and dust with spelt flour.

Mix the dry ingredients in a bowl. In another bowl mix the wet ingredients, except the apple cider vinegar. Combine wet and dry ingredients. Quickly stir in the apple cider vinegar and pour the mixture into the cake tin.

Spoon dollops of peanut butter and raspberry jam randomly over the top, don’t be shy here! Swirl with a knife.

Bake in the oven for ~40 minutes or until a wooden skewer comes out clean.

Cool down completely on a wire rack.

Drizzle with extra peanut butter if desired and serve with raspberries. Enjoy!



Add raspberries to the cake batter for extra fruitiness.

For a little added texture, swap the natural peanut butter for crunchy peanut butter.

Not a fan of raspberries? Try strawberry jam instead.

© 2019, Chillies for Chocolate. All rights reserved.

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