Peanut Butter and Jam Banana Bread

I never really had peanut butter and jelly as a child. My parents didn't make it, and my friends' approximations were anemic slices of bread, pale as styrofoam, filled with sugary-stiff peanut spread and grape jelly, which--in a rare flash of childhood discernment--I knew to avoid.

But as an adult, I am completely fascinated with the stuff (see my Peanut Butter Shortbread with Concord Grape Sorbet). I take great pleasure in making it for visiting kids, with sun butter, or almond butter, and a rotation of fruit spreads: strawberry or raspberry jam, orange marmalade, even the date spread I ate with pita while living in Israel.

The vegetarian cafe up the street does a Fried PB&J on Banana Bread, and some mornings I find myself wishing I had a vat of hot oil just for this purpose. Afternoons too, when it would be the perfect snack for my young daughter. This bread captures some of those flavors, of salty peanut butter and good jam on whole wheat. Also, bananas. And with whole wheat flour, plenty of fruit, and nut butter instead of oil, it's much healthier.

Peanut Butter and Jam Banana Bread
1 loaf
Use bananas that are very ripe and spotty, to the point that you might not want to eat them fresh. I like coconut or almond milk for the non-dairy milk, but you can use whatever is on hand.

1 cup unbleached all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 large bananas
1 cup vegan sugar
1/3 cup natural smooth peanut butter
1/3 cup non-dairy milk
1 tablespoon apple cider (or other) vinegar
1/2 cup good quality jam

Heat oven to 350 F. Generously oil a 9" x 4" loaf pan, and set aside.

In a medium bowl, whisk together flours, baking soda, and sea salt. Set aside.

In a large bowl, smash together bananas, vegan sugar, and peanut butter until well combined. There will be chunks of banana, which is fine as long as they're fairly small. Add non-dairy milk and vinegar, and whisk again to combine.

Using a spatula, gently fold in the dry mixture, stirring until no streaks of flour remain. It will appear a bit lumpy, and this is just right. Pour batter into prepared pan, smoothing the top.

Dollop jam over the top, and use a sharp knife to marbelize it into the batter.


The unbaked loaf, with swirls of jam throughout

Transfer to oven, and bake 70-80 minutes, or until a knife inserted near the center comes out free of batter (it won't be entirely clean, thanks to the jam). Cool on a wire rack for 15 minutes, then run an offset spatula around the side and turn out to cool completely.


Don't you love that dollop of jam spilling over the side? Serve with glasses of cold almond milk, and spread with more peanut butter and jam, if you like.


Miss Two, being uncommonly patient (and a little sly) as she waits for a slice of her own.