Peanut Butter And Jelly Banana Bread
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1.25 cups
Unbleached All-Purpose Flour1 tsp
Baking Soda1 tsp
Salt (fine)3 cup
Peanut Butter1 tsp
Pure Vanilla Extract2 large
Egg (at room temperature)1 cup
Sugar3 cup
Peanut (chopped)3 cup
Strawberry PreserveDirections:
1
Preheat the oven to 350 degrees F
2
Lightly brush a 9-by-5-by-3-inch loaf pan with butter
3
Sift the flour, baking soda and salt into a medium bowl
4
Add the peanut butter and mix to combine
5
Whisk the vanilla and eggs together in a liquid measuring cup with a spout
6
Set aside
7
In a stand mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy
8
Gradually pour in the egg mixture while beating; beat until incorporated
9
Mix in the bananas (the batter will appear curdled, but don't worry), then remove the bowl from the mixer
10
With a rubber spatula, fold in the flour mixture until just incorporated
11
Fold in 1/2 cup of the peanuts
12
Add two-thirds of the batter to the prepared pan
13
Spread 1/2 cup of the strawberry preserves over the batter, making sure to leave a 1/2-inch border between the preserves and the sides of the loaf pan
14
Spread the remaining batter over the layer of preserves
15
Bake until a toothpick inserted in the center of the bread comes out clean, about 55 minutes
16
Cool the bread in the pan on a wire rack for 5 minutes, then turn the bread out of the pan onto the rack
17
After it has cooled a bit but is still warm, spread the remaining 1/4 cup strawberry preserves over the top
18
Sprinkle with the remaining 1/4 cup chopped peanuts
19
Let cool completely before slicing and serving