Peanut Butter and Jelly Banana Bread

 

Makes 4 small loaves

 

Ingredients:

 

4 mini loaf pans (8.7 in x 4.3 in x 2 in.)

1 ½ cups organic whole wheat pastry flour

1 cup Raw coconut sugar

1 ½ tsp baking soda

1 tsp baking powder

½ tsp sea salt

1 cup pureed ripe banana

½ cup organic smooth peanut butter

1 tsp pure vanilla extract

½ cup oat milk or other non-dairy milk

2 Tbsp cider vinegar

½ cup raspberry jam

½ cup smooth organic peanut butter

Instructions:

Grease four small loaf pans and preheat the oven to 350 degrees Fahrenheit.

Mix the sea salt, baking powder, baking soda, coconut sugar, and pastry flour in a bigger basin.

Combine the banana, peanut butter, vanilla, and oat milk in a separate bowl and whisk until well combined.

After adding the liquid mixture to the solid, stir until it becomes smooth.

Once the cider vinegar starts to bubble, pour half of it into the pans that have been prepared.

Transfer three tablespoons of jam and three tablespoons of peanut butter to the batter in each pan.

 

Overfill each pan with the leftover batter, then cover each with an additional 3 tsp of peanut butter and jam. Using a knife, swirl.

When a toothpick put into the centre comes out virtually clean with a few moist crumbs attached, bake for about 35 minutes.

 

To enjoy, let cool on a wire rack.

Stores in the fridge for up to 1 week covered.

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