Now that you’re an adult, you’re too old to eat peanut butter and jelly sandwiches, ok? You’re more sophisticated than that. You drink wine now – out of a box, but still. Wine. That’s so sophisticated.
Fortunately, even though you’re an adult, you don’t have to completely relinquish your PB&J-filled past. Adultify this childhood treat by combining PB&J and banana bread (a super sophisticated, adult-ish food).
PB&J Banana Bread
- Prep Time:20 minutes
- Cook Time:1 hour
- Total Time:1 hour 20 minutes
- Servings:10-12 slices
- 1 2/3 cup whole wheat flour (regular white flour will also work)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup milk of choice (we used almond milk)
- 1 tablespoon apple cider vinegar
- 2/3 cup peanut butter
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cup mashed ripe banana (about 3 medium bananas)
- 1/2 cup jam or jelly of choice (plus 2 tablespoons)
Preheat oven to 350°F.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
In a large bowl, whisk together the milk and apple cider vinegar until frothy.
Once the milk has frothed, whisk in the peanut butter, maple syrup, vanilla extract and egg, making sure to mix well.
Stir in the mashed banana to the wet ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth.
Pour half of the batter into a greased loaf pan.
Evenly place 1/4 cup of the jam onto the surface of the batter, then gently swirl the jam into the batter with a knife.
Pour the other half of the batter into the loaf pan, then repeat step 8 with the other 1/4 cup of jam.
Bake for 60 minutes.
Once the loaf has fully cooled, heat the remaining 2 tablespoons of jam in the microwave and drizzle it evenly over the bread. Voila!