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5 from 2 votes
Home | Recipe | Breakfast | Loaves

Peanut Butter Jelly Swirl Banana Bread

Protein 131g
Carbs 344g
Fats 268g

Recipe by:

Nicole Modic

October 21, 2022
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    PEANUT BUTTER JELLY SWIRL BANANA BREAD - INGREDIENTS3 cups almond flour1/2 cup arrowroot flour (or corn starch)2 teaspoons baking powder1/2 teaspoon sea salt1/4 cup coconut sugar3 very ripe bananas3 eggs, room temperature2/3 cups creamy peanut butter (you can sub almond butter)1 teaspoon vanilla extract1/4 cup jam of choice (I used Crofters Organic Strawberry Jam because that’s all I had and my boys love this one)

    Home | Recipe | Breakfast | Loaves

    5 from 2 votes

    PEANUT BUTTER JELLY SWIRL BANANA BREAD

    • Dairy Free
    • Gluten Free
    • Grain Free
    • Paleo Friendly
    • Refined Sugar Free
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    Servings: 1 loaf
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    Ingredients

    • 3 cups almond flour
    • ½ cup arrowroot flour (or corn starch)
    • 2 tsp baking powder
    • ½ tsp sea salt
    • ¼ cup coconut sugar
    • 3 very ripe bananas
    • 3 eggs, room temperature
    • ⅔ cup creamy peanut butter (you can sub almond butter)
    • 1 tsp vanilla extract
    • ¼ cup jam of choice (I used Crofters Organic Strawberry Jam because that’s all I had and my boys love this one) Crofters Organic Strawberry Jam, or you can make your own with my easy Strawberry jam recipe

    Instructions 

    1. Preheat the oven to 350. 
    2. Line a 9x5x3 loaf pan with parchment paper (I always grease the inside first so the paper sticks). 
    3. In a medium bowl, whisk together almond flour, arrowroot, baking powder, and sea salt. 
    4. Next, grab your blender. 
    5. Add the bananas, coconut sugar, eggs, 1/3 cup peanut butter, and vanilla.
    6. Blend until smooth. 
    7. Pour contents from blender into the bowl with the dry ingredients. 
    8. Pour half the batter into the loaf pan. 
    9. Dollop small spoonfuls of remaining 1/3 cup peanut butter and 1/4 cup jam over the batter. 
    10. Top with remaining batter, the dollop remaining 1/2 cup of jam. 
    11. Use a toothpick or knife to swirl the jam. 
    12. Bake for 35 minutes. 
    13. Remove from the oven and add aluminum foil to the top to prevent too much browning. 
    14. Bake for an additional 17-20 minutes until a toothpick comes out clean. 
    15. Let cool for 15 minutes then lift loaf out of the tin and place on cooling rack for 20 minutes before slicing.
    Nutrition Hide Nutrition
    Calories: 4040kcalCarbohydrates: 344gProtein: 131gFat: 268gSaturated Fat: 34gPolyunsaturated Fat: 24gMonounsaturated Fat: 49gTrans Fat: 0.1gCholesterol: 491mgSodium: 3047mgPotassium: 2500mgFiber: 56gSugar: 141gVitamin A: 939IUVitamin C: 38mgCalcium: 1395mgIron: 20mg

    Gluten free recipe for peanut butter and jelly banana bread | Kalejunkie

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    What others are saying

    1. Sam
      February 6, 2022

      This just came out of the oven and I can’t stop eating it! It’s perfect!

      Reply
      1. kalejunkie
        February 8, 2022

        Yay!! I am so happy to hear that! Thank you for enjoying this recipe, Sam!

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