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5 from 2 votes
Nicole Modic
SERVES 1 loaf
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  • 3 cups almond flour
  • 1/2 cup arrowroot flour (or corn starch)
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 cup coconut sugar
  • 3 very ripe bananas
  • 3 eggs, room temperature
  • 2/3 cup creamy peanut butter (you can sub almond butter)
  • 1 tsp vanilla extract
  • 1/4 cup jam of choice (I used Crofters Organic Strawberry Jam because that’s all I had and my boys love this one) or you can make your own with my easy Strawberry jam recipe


  • Preheat the oven to 350. 
  • Line a 9x5x3 loaf pan with parchment paper (I always grease the inside first so the paper sticks). 
  • In a medium bowl, whisk together almond flour, arrowroot, baking powder, and sea salt. 
  • Next, grab your blender. 
  • Add the bananas, coconut sugar, eggs, 1/3 cup peanut butter, and vanilla.
  • Blend until smooth. 
  • Pour contents from blender into the bowl with the dry ingredients. 
  • Pour half the batter into the loaf pan. 
  • Dollop small spoonfuls of remaining 1/3 cup peanut butter and 1/4 cup jam over the batter. 
  • Top with remaining batter, the dollop remaining 1/2 cup of jam. 
  • Use a toothpick or knife to swirl the jam. 
  • Bake for 35 minutes. 
  • Remove from the oven and add aluminum foil to the top to prevent too much browning. 
  • Bake for an additional 17-20 minutes until a toothpick comes out clean. 
  • Let cool for 15 minutes then lift loaf out of the tin and place on cooling rack for 20 minutes before slicing.

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!