Step 1

Preheat oven to 350F and prepare a loaf pan with either parchment paper or nonstick spray.

Step 2

In a large bowl, whisk together mashed bananas, peanut butter, maple syrup, eggs, and vanilla.

Step 3

In a separate bowl, combine almond flour, baking soda, and salt.

Step 4

Add dry ingredients to wet and stir until completely combined.

Step 5

Microwave your jelly for 15 seconds to allow it to be easier to spread.

Step 6

Pour half of batter into loaf pan. Then add a layer of half of the jelly and spread it out, making sure it’s even or batter will sink due to weight in the middle.

Step 7

Repeat these steps by pouring the rest of the banana bread batter, then adding and spreading the jelly and the crushed peanuts on top.

Step 8

Bake for 55-65 minutes or until toothpick comes out clean.

Step 9

Store at room temperature for 2 days, in fridge for up to 5 days, or freeze.