PB & J Banana Bread

By á-2101

Ingredients

• 2 cups flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 2 eggs lightly beaten
• 1 1/2 cups smashed bananas
• 1 cup brown sugar
• 1/2 cup creamy peanut butter
• 1/2 cup canola oil
• 1/2 cup roasted peanuts, chopped
• 1/2 cup + 2 T jam, or jelly, of your choice

Details

Servings 12

Preparation

Step 1

1. Use parchment paper to line a 9x5x3-inch loaf pan. Lightly spray the lining with nonstick cooking spray.
2. Add the flour, baking powder, baking soda and salt to a large mixing bowl. Whisk to evenly combine.
3. In the bowl of a stand mixer, beat together the eggs, banana, sugar, peanut butter and oil.
4. Slowly pour the flour mixture into the mixing bowl, beating just until evenly combined with the wet ingredients.
5. Use a spatula to flod in the peanuts.
6. Pour half of the batter into the prepared loaf pan. Using a quarter cup of the jelly/jam, dollop it out over the surface of the batter. Use a butter knife to swirl it, not mix, into the batter.
7. Pour the remaining batter evenly out over top. Dollop another quarter cup of the jelly/jam evenly out over top, again using a butter knife to swirl it into the batter.
8. Bake at 350 degrees for 60-70 minutes. The loaf's done when a butter knife, inserted into the center, comes out clean. Remove from the oven.
9. Let the hot loaf rest on a cutting board, or other safe surface for five minutes. Lift it out by the parchment paper, transferring to a wire rack to cool completely.
10. Heat the remaining 2 T of jelly/jam in a skillet over low heat, just until melted. Drizzle the preserves out over top of the cooled banana bread. Let sit for 60 seconds before slicing and serving.