Join me for easy, ridiculously tasty dairy free recipes for everyday life that will help eliminate that feeling of always missing out (because giving up cheese is hard enough!). Cut the crusts evenly off your two slices of bread. Soft, moist baked banana bread meets PB & J in this epic flavor mash-up. Preheat oven to 350°F. Thanks to my newfound appreciation of peanut butter (mostly due to it being one of the few foods readily available to me in college), I can now take the edge off my nostalgia (and my sandwich, ’cause it was still acceptable to force your mom to cut the crusts off back then) with a paninified, cinnamon-swirl twist on our classic childhood lunch. Something my kids and I can all agree on eating. Mix at low speed until the dough forms a cohesive mass. It also has some peanut chunks since I used chunky peanut butter. Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. Thanksgiving Steals & Deals are here! I don’t even need to spread you, peanut butter. You can’t go wrong with that. Thanks Colleen! The proportions of peanut butter and jelly to bread were perfect. Let rise for about 1 ½ to 2 hours, until the dough is doubled in size. Using a pairing knife, carefully swirl the two batters together. Score. Knead the dough gently for about 20 seconds to remove any air bubbles. Spread the peanut butter evenly on one slice of bread, and the raspberry preserves on the other. Distribute the peanut butter in 10 (1/2 tablespoon) dollops over batter in the pan. Mix on low speed for a few seconds just to combine. Bake 45-60 minutes, or until a tester inserted in the center comes out clean. 1 1/4 tsp instant yeast (1/2 packet) 1/4 cup warm water; 1/2 tsp honey; 1 cup whole wheat or white whole wheat flour; 1 1/2-2 cups all-purpose flour; Filling This recipe is brought to you by TODAY with our sponsor Smucker's Fruit & Honey. 7. Let cool in pan 10 minutes, then remove and let cool completely before slicing and serving. In a small bowl, whisk together jelly and egg white. I was delicious! I ended up with a moist sweet loaf that tastes like peanut butter with a hint of jam. In a medium bowl, whisk together flour, baking soda, salt and cinnamon. Knead the dough on low speed for about 5 to 8 minutes, until it is smooth and elastic (adding more all-purpose flour if needed to achieve the right texture). Turn log so that the seam side is down, then carefully trim each end so that they are straight. Roll the dough tightly into a log, starting with the short end. I made this bread last night and we ate it for breakfast. And that confidence led me to try this bread – swirl and all. Ingredients for Peanut Butter & Jelly Cake. Preheat oven to 350°F. Get my secrets for making easy dairy free dishes you'll actually WANT to eat. Finish with a few more large spoonfuls of the jelly mixture. As a note of caution, don’t try to put these slices in the toaster. Just pop the slices in the oven for a few minutes on a baking sheet. https://cooknourishbliss.com/2012/07/27/peanut-butter-and-jelly-swirl-bread This site uses Akismet to reduce spam. This homemade peanut butter and jelly swirl bread is a super fun twist on the classic sandwich! Then top with the rest of the batter. Would love to make this one for them when they visit!! Required fields are marked *. I’d love to hear from you. Save up to 85% on gifts from small businesses. Peanut Butter and Jelly Swirl Bread adapted from King Arthur Flour makes 1 loaf Oat Mixture. Roll out the dough into a 10 by 12 inch rectangle. This bread is delicious. In separate large bowl, mix ripe mashed bananas, peanut butter, sugar, butter, vanilla, and lemon juice, until smooth and evenly combined. This bread makes this favorite option of ours even easier. Stop the mixer and switch to the dough hook. Microwave the peanut butter on half power for 45 seconds to soften it, then in a large bowl whisk it together with the … Pour half the batter into the prepared pan, then dollop in a few spoonfuls of the jelly mixture. 5. The more I work with it, the more confident I have become. Pour the rest of the batter in and smooth over the top. 2 tablespoons unsalted butter or non dairy butter, ½ cup your favorite jam, jelly or preserves. 1. Spoon the remaining jam in blobs on top and use a knife to swirl it, just like a swirled cheesecake or brownie. Next spread the jelly on top of the peanut butter. Stir in the flour, mixing just until fully incorporated. non-dairy milk such as almond, soy, oat, or light coconut milk and some oil make up the wet ingredients that add moisture to the pb and j cake.You can skip the oil or sub with some applesauce or non-dairy yogurt. I got you. So – cream your butter and sugars together, and add your eggs and vanilla. Spread with jelly, leaving a ¼-inch border of peanut butter uncovered on all sides. He has ruined multiple Cuisinart and Vitamix food processors that way. Grease a 9- by 5-inch loaf pan and line with parchment paper so it over hangs on the sides. 2. Place half of the plain batter in a loaf pan lined with parchment paper, top with the peanut butter batter and finally the remaining plain batter. I am going to bake another loaf for my son to take back to school for quick dorm room breakfasts. Thanks! Announcing the 12 Days of Dairy Free Christmas - holiday recipes + an epic giveaway! Mix slightly then let sit for 30 minutes, until the oats have softened. GIMME THE DETAILS! But it doesn’t have to be as complicated as you think.