I’m going through this weird sandwich thing right now.

I don’t eat sandwiches often, I’m just really not a fan. Like, twice a year I’ll crave a Subway Sweet Onion Chicken Teriyaki but that’s basically it. And y’all know I’m addicted to Jimmy John’s but since I get the lettuce wrapped sandwich, I consider that more of a portable salad.

A portable salad with mayo oozing out the sides but a portable salad nonetheless.

In the past two weeks, I’ve had Subway, Jimmy John’s with actual bread, and Schlotzsky’s. Because I want ALL THE SANDWICHES. I even plotted out a route for this week’s Pyrex search that takes me right by a Firehouse Subs since we don’t have one in my part of the city.

It’s bad.

And it gets worse.

On Monday, I walked the kid to school, put the other two in the car and drove straight to Walmart for bagels, chive & onion cream cheese, and…


And then I came home and fried the Spam and made a bagelwich.

Something has happened to my brain. That’s the only explanation.

Today’s recipe is a not a sandwich but don’t be shocked if you see me instagram a BLT or something equally weird on this PB&J Banana Bread soon.

So yeah, the bread is a delicious peanut butter banana bread but you swirl some jam into the batter and top it with a streusel topping. It may be my favorite banana bread recipe yet. I just loved the little pockets of jam in the bread and who doesn’t love a streusel topping?

Aaaaand, the best part! It’s not one of those annoying recipes that only fills up half a loaf pan! This one was nice and tall!

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PB&J Banana Bread
from Fall Baking
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 eggs lightly beaten
  • 1 1/2 cups mashed bananas 4 to 5 medium
  • 1 cup sugar
  • 1/2 cup melted butter
  • 1/4 cup creamy peanut butter
  • 1/4 cup chopped peanuts
  • 1/3 cup jam
For the streusel topping:
  • 3 tablespoons brown sugar
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons butter
  • 1/4 cup chopped peanuts
  1. Preheat oven to 350F. Spray a 9x5 loaf pan with baking spray. Set aside.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Make a well in the center and set aside.
  3. In a separate mixing bowl, beat together eggs, mashed bananas, sugar, butter, and peanut butter. Add egg mixture all at once to the flour mixture and stir until all the flour is just moistened; it should be lumpy. Fold in chopped peanuts.
  4. Spoon the mixture into the prepared pan, spreading evenly. Drizzle with the jam and swirl slightly to marble.
  5. To make the streusel topping, stir together brown sugar and flour. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs. Stir in peanuts. Sprinkle this over the bread.
  6. Bake about 70 minutes or until a toothpick inserted into the center comes out clean. If it starts to get too dark, tent with foil for the last 15 minutes of baking.
  7. Cool in pan on a wire rack for 10 minutes; remove from pan and let cool completely.



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