Vegan Peanut Butter and Jelly Banana Bread

Having over ripe bananas on your counter is a blessing as far as I am concerned.  You can freeze them and use them for smoothies, or of course do some baking.  There are so many things you can make! But I decided to go for an old classic banana bread when I had some ripe bananas this week.  I have always loved banana bread.  I am pretty sure it was the first thing I learned how to bake.  I know I made it in foods class in middle school as the first baked good we made, and I know before that my Mom had helped me make my Grandma’s recipe. I know some people like chopped nuts in theirs (add ins for banana bread can be a hot button debate like raisins or chocolate chips in oatmeal cookies are) but we usually just added chocolate chips, and it was amazing while still warm while they were gooey.  Well, this time I thought about making a more classic banana bread with chocolate chips, but decided to swirl the loaf with something instead.

Peanut butter and jelly.  Why not?!  It is good slathered on banana bread as sort of a dessert like peanut butter and jelly sandwich, so I figured it would be good baked inside as well.  I had some raspberry jam and freshly home made peanut butter on hand, so it was perfect!  Not only that, this recipe is really easy to make, and I made it after work in a short amount of time.  You just whisk it all together in a bowl, then pour it into the pans, drop the swirl onto it, swirl it and bake!  I made mine in mini pans, because I like little individual breads. Nothing like having one all to yourself! 

They smelled amazing while baking!  That is one of my favorite aspects of baking, the heavenly aroma that fills your home.  One can not possibly be in a bad mood while they are taking it in. I try to be positive, but sometimes we all get a little grouchy and I admit I was a little crabby before I started the process.  Some stuff at work kind of pushed my patience buttons, and I lost my garage door opener somehow between being at work and getting home (luckily I found it later), but I needed some baking and relaxing time. I felt so much happier and better after!  Not only that, I had banana bread to enjoy! It was super delicious!  Soft and sweet with plenty of banana flavor, gooey jam and peanut butter swirled throughout!  I might even like this even more than the chocolate chip banana bread and I thought that could never be topped!  If you have over ripe bananas in your home, you know what to make!

Vegan Peanut Butter and Jelly Banana Bread

Makes 4 small loaves


  • 4 mini loaf pans (8.7 in x 4.3 in x 2 in.)
  • 1 ½ cups organic whole wheat pastry flour
  • 1 cup Raw Guru coconut sugar
  • 1 ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 1 cup pureed ripe banana
  • ½ cup organic smooth peanut butter
  • 1 tsp pure vanilla extract
  • ½ cup oat milk or other non-dairy milk
  • 2 Tbsp cider vinegar
  • ½ cup raspberry jam
  • ½ cup smooth organic peanut butter


  1. Preheat the oven to 350F degrees, and oil four mini loaf pans. 
  2. In a larger bowl, whisk together the pastry flour, coconut sugar, baking soda, baking powder, and sea salt.
  3. In a smaller bowl, whisk together the banana, peanut butter, vanilla, and oat milk until smooth.
  4. Pour the liquid mixture into the solid, and whisk until smooth.
  5. Whisk in the cider vinegar until bubbles form, then pour half into the prepared pans.
  6. Spoon 3 tsp of the jam onto the batter in each pan, then 3 tsp of peanut butter.
  7. Pour the remaining batter over all of the other batter in the pans, then top each with another 3 tsp of jam and peanut butter. Swirl with a knife.
  8. Place in the oven and bake for about 35 minutes or until a toothpick inserted into the center comes out almost clean with a few moist crumbs attached.
  9. Let cool on a wire rack before enjoying.
  10. Keeps covered for up to 1 week in the refrigerator.
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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. Sweetbrgan
    March 11, 2019 at 08:55

    This looks so good. Could u cook it in one pan as I don’t have 4 small ones. Would u have to adjust cooking time?

    • March 11, 2019 at 09:51

      Yes you can, it probably will take longer to bake though, as it is more filling. Most likely it will take about 50 minutes to an hour but I would check it at 45 since ovens vary in temperatures.

  2. Meuh-meuh
    March 27, 2019 at 10:10

    made mine in 2 medium pans with only 3tbsp of sugar free peanut butter and 3tbsp of blueberry jam (my favorite combo and for less sugar) in each batter, they turned up wonderful after 40 minutes. Once again thanks for your fail-proof recipes.

    • March 27, 2019 at 18:24

      Oooh blueberry jam sounds awesome with it too :)! I am happy t hear you made it and you enjoyed it!Thank you for letting me know!

  3. Ams
    September 24, 2019 at 12:59

    Hi, I would love to make this in mini loaf tins of 12 but I don’t have any bananas :( Could I replace bananas with flax egg instead? If so how many tea spoons please?

    • September 24, 2019 at 19:13

      Unfortunately they can't be replaced with flax egg. You need bananas for banana bread, or you could make an apple bread and swap them with apple sauce, or cooked mashed squash or pumpkin puree as they have a similar texture to the mashed bananas. I have plenty of recipes on the blog for cakes that don't require bananas if you don't have any :)!

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