In her new cookbook, Crazy Easy Vegan Desserts, small business owner and Food Network star Heather Saffer delivers, well, exactly that. Her version of crowd-pleasing banana bread brings in another classic recipe for a sweet, nutty loaf that's just asking to be used for a PB&J sandwich. She suggests playing around with the nut butter and jam—try apricot with almond butter or raspberry with hazelnut. Saffer calls for gluten-free flour in this recipe (as well as the other 70-plus desserts in the book), but you can use all-purpose just the same.
Peanut Butter and Jelly Banana Bread
Excerpted from 'Crazy Easy Vegan Desserts,' by Heather Saffer © 2018. Reprinted with permission from Sterling Epicure. Photography © Sterling Publishing cp., Inc.
Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 25 minutes
1 cup gluten-free flour
¾ teaspoon baking soda
¼ teaspoon salt
4 tablespoons palm shortening
¼ cup granulated sugar
¼ cup packed dark brown sugar
½ cup mashed ripe banana (1 large banana)
⅓ cup natural no-stir peanut butter
¼ cup unsweetened applesauce
½ teaspoon vanilla extract
2½ tablespoons strawberry jam, divided
1. Preheat the oven to 325°. Lightly spray a loaf pan with nonstick cooking spray.
2. In a small bowl, whisk together the flour, baking soda and salt. In the bowl of a stand mixer, cream together the shortening and sugars. Add the mashed banana, peanut butter, applesauce and vanilla, and continue mixing. Slowly add the flour mixture and blend until smooth.
3. Spread half of the batter in the prepared pan. Drop 1½ tablespoons of jam on top and swirl the jam through the batter with a knife, covering the surface evenly. Spread the remaining batter on top. Drop the remaining 1 tablespoon of jam on top and swirl through the batter with a knife.
4. Bake until a toothpick inserted in the center comes out with moist, crumbs attached, 60 to 70 minutes. Let cool before serving.
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