PB & J Banana Bread


  • 150g Jack’s smooth peanut butter
  • 50g soft light brown sugar
  • 2 ripe bananas, peeled and roughly chopped
  • 3 eggs
  • 1 tsp vanilla extract
  • 100g self-raising flour
  • 1 tsp baking powder
  • 50g porridge oats
  • 125g Jack’s seedless raspberry jam


  1. Preheat the oven to 180°C, fan 160°C, gas mark.
  2. Grease a 1kg loaf tin.
  3. Tip the peanut butter and sugar into a bowl and whisk together until combined.
  4. Add the banana, eggs and vanilla and beat until smooth.
  5. Fold in the flour, baking powder and porridge oats and mix until totally combined.
  6. Pour into the cake tine then dollop the jam on top.
  7. Use a spoon or knife to dray the jam through the cake batter.
  8. Top with a few more dollops of jam.
  9. Place in the oven to bake for 30-35 minutes until golden brown and risen and a skewer comes out clean from the centre of the cake.
  10. Leave to cool for 10 minutes before removing from the tin.
  11. Serve warm or cold.