Peanut Butter and Banana Muffins with Strawberry Jam

Peanut butter and banana is such a great combination. So, I created this recipe for Peanut Butter Banana Bread. Since the recipe makes enough batter for two loaves, I baked one loaf of bread and I also made some Peanut Butter and Banana Muffins with Strawberry Jam in the center. They are fantastic! They are moist and nutty with a POP of fruit flavor! PB&J people with love this one.

This recipe makes a loaf of peanut butter and banana bread AND a full batch of Peanut Butter and Banana Muffins with Strawberry Jam. Two treats from one recipe! Now that’s the way to do it!

Peanut Butter and Banana Muffins with Strawberry Jam

What’s needed?

• 1/2 cup butter, softened (1 stick)
• 2/3 cup peanut butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 ripe bananas, mashed
• 4 eggs
• 1 cup milk
• 2 teaspoons vanilla
• 3 1/2 cups of flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup salted peanuts, chopped
• Strawberry Jam (or flavor of your choice)

How to make banana bread?

Recipe makes one loaf of bread and 12 muffins.

• Beat together the butter, peanut butter, and sugars until creamy.  You want to use bananas that are overly ripe, the more brown spots the better. This means they will be super sweet and soft.
• Mash them well with a fork and add them to the mixing bowl, along with the eggs, milk and vanilla. Beat until combined.
• Mix the dry ingredients together in a medium bowl. Begin to add the flour mixture to the wet ingredients, one cup at a time, mixing well.
• Preheat the oven to 350 degrees. Pour half of the batter into a loaf pan that has been greased with cooking spray. Add half of the chopped peanuts to the top of the loaf and bake for 50 minutes.
• Remove bread from the oven and cool slightly. Remove from the pan and cut into 1/2 inch slices.

How to make muffins?

• Use an ice cream scoop to spoon the rest of the batter into a greased muffin pan, making 12 muffins with each cup about 2/3 full. Place a teaspoon of strawberry jam in the center of each muffin. Use a jam flavor that your family loves.

• Sprinkle the muffins with chopped peanuts.

• Bake at 350 degrees for about 18 to 20 minutes.
• Remove muffins from the oven and cool slightly in the pan. 
• Remove muffins from the pan and serve while the jam is warm and the muffins are soft and delicious.
• A cold glass of milk with these muffins is a MUST! The recipe makes one loaf of bread and 12 large muffins OR 24 small muffins. The recipe can also be easily cut in half for smaller batches.

Peanut butter and jelly lovers will go crazy for this recipe! These muffins are fruity, crunchy, salty and delicious, a real treat for the whole family.

Looking for more quick breads and muffin recipes, check out these tasty treats:

• Banana Nut Muffins
• Pumpkin Bread with Cream Cheese
• Sweet Potato Streusel Muffins
• Lemon Blueberry Muffins

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Peanut Butter and Banana Muffins with Strawberry Jam

This recipe makes one loaf of peanut butter and banana bread AND a full batch of Peanut Butter and Banana Muffins with Strawberry Jam. Two treats in one! Now that's a winning recipe!

Servings: 20 servings

Prep Time: 20 minutes mins

Cook Time: 1 hour hr 10 minutes mins

Total Time: 1 hour hr 30 minutes mins

Ingredients 

• 1/2 cup butter, softened (1 stick)
• 2/3 cup peanut butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 bananas, ripe, mashed
• 4 large eggs
• 1 cup milk
• 2 teaspoons vanilla
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup salted peanuts, chopped
• Strawberry Jam, or flavor of your choice

Instructions 

For the bread:

• Beat together the butter, peanut butter, and sugars until creamy.  You want to use bananas that are overly ripe, the more brown spots the better. This means they will be super sweet and soft.
• Mash them well with a fork and add them to the mixing bowl, along with the eggs, milk and vanilla. Beat until combined.
• Mix the dry ingredients together in a medium bowl. Begin to add the flour mixture to the wet ingredients, one cup at a time, mixing well.
• Preheat the oven to 350 degrees. Pour half of the batter into a loaf pan that has been greased with cooking spray. Add half of the chopped peanuts to the top of the loaf and bake for 50 minutes.
• Remove bread from the oven and cool slightly. Remove from the pan and cut into 1/2 inch slices.
  

For the muffins:

• Use an ice cream scoop to spoon the rest of the batter into a greased muffin pan, making 12 muffins with each cup about 2/3 full. Place a teaspoon of strawberry jam in the center of each muffin. Use a jam flavor that your family loves.
• Sprinkle the muffins with chopped nuts.
• Bake at 350 degrees for about 18 to 20 minutes.
• Remove muffins from the oven and cool slightly in the pan.
• Remove muffins from the pan and serve while the jam is warm and the muffins are soft and delicious.
  

Equipment

• 1 9×5 inch loaf pan
• 1 12 count muffin pan

Notes

The recipe can also be easily cut in half to make a single loaf of bread OR 12 muffins.

Nutrition

Calories: 287kcalCarbohydrates: 38gProtein: 7gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 51mgSodium: 337mgPotassium: 191mgFiber: 2gSugar: 19gVitamin A: 223IUVitamin C: 1mgCalcium: 43mgIron: 2mg