- ½ + 1/3 cup (125g + 85g) creamy natural (no added sugar) peanut butter, divided
- ½ cup (120ml) water
- 1 large egg, beaten
- ½ cup (150g) mashed very ripe banana
- 1 package Simple Mills banana muffin mix
- ½ cup (165g) berry jelly
- Preheat the oven to 350F/180C (160C Fan). Lightly grease an 8.5” loaf pan and set aside.
- In a large mixing bowl, stir together ½ cup of the peanut butter and water until smooth. Incorporate the egg, then the mashed banana.
- Stir in the banana muffin mix until fully incorporated and no clumps remain.
- Pour the batter into the prepared pan and smooth into an even layer.
- Distribute the remaining 1/3 cup peanut butter in dollops over the top of the batter, and do the same with the jelly. Use a toothpick or knife to swirl the two together into an attractive pattern over the top of the bread.
- Bake for 35-45 minutes or until a tester inserted into the center comes out clean.
- If your peanut butter isn’t very stirable, try microwaving it for about 20 seconds to soften it. If it’s still tough to work with, it may be because it is from the bottom of the jar and most of the oil seeps to the top. Try stirring in a few teaspoons of oil until it is easier to stir.
- If peanuts aren’t your thing, this bread will still work great with any other nut or seed butter that you prefer.
- And as for the jelly, use what you like and/or have on hand. I used blueberry, actually, but grape (classic), strawberry (banana’s partner in crime) or really any berry flavour would be a good fit. I would recommend staying away from citrus flavors or anything too unusual, though.