Banana bread gets a school-lunch spin in this moist and sweet quick bread.

Source: Midwest Living


Recipe Summary

25 mins
1 hr 10 mins
10 mins
1 hr 45 mins
1 loaf (16 servings)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Grease the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside. In a large bowl stir together flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in the center of flour mixture; set aside.

  • In a medium bowl combine eggs, mashed bananas, sugar, oil, and peanut butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in peanuts. Spoon batter into the prepared loaf pan, spreading evenly. Drizzle with 1/4 cup of the strawberry preserves; swirl slightly to marble. If desired, sprinkle with Streusel-Nut Topping.

  • Bake about 70 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight.

  • In a small microwave-safe bowl microwave the remaining strawberry preserves on 100 percent power (high) for 15 to 20 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of bread before slicing.


Bananas mash most easily when they are a little overripe--a little more black than yellow and very aromatic.

Nutrition Facts

213 calories; fat 9g; cholesterol 23mg; saturated fat 1g; carbohydrates 32g; mono fat 5g; poly fat 3g; insoluble fiber 1g; sugars 16g; protein 3g; vitamin a 48.6IU; vitamin c 2.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 40.3mcg; vitamin b12 0.1mcg; sodium 108mg; potassium 140mg; calcium 17.2mg; iron 0.9mg.