Peanut Butter Jelly Bread!

I came up with a new recipe idea last night as I sat around bored, looking for something to do! I had two bananas that were on their way out, perfect for baking with that I figured I'd use up...but I didn't want to make plain old banana bread, and I was craving peanut butter (see previous posts about my PB obsession) so I decided to go a PB/Jelly route this time. Instead of using any butter or oil, I used the peanut butter as the fat. I also like to get as much protein as possible with my breakfasts since I typically work out in the mornings so I added a scoop of protein powder and some Greek yogurt for an extra boost! I also went a step above and beyond, making my own strawberry jam for the 'jelly' part of the bread. I like to have as much homemade as possible, that way I know what is in it! The bread turned out moist and full of flavor.

Ingredients:

* 1 cup oat flour (grind oats in food processor until powder or sub other flour of choice)

* 1 cup whole wheat flour

* 1 Tablespoon baking powder

* 3/4 cup peanut butter

* 1/2 cup dark brown sugar

* 1 egg

* 1 teaspoon vanilla

* 2 ripe bananas

* 1/2 cup Greek yogurt

* 1/2 cup milk

* 1 scoop protein powder (optional)

Directions:

Preheat oven to 350 degrees. Grease a loaf pan and set aside. Sift together flours and baking powder, set aside. In another bowl, combine peanut butter and sugar until sugar is dissolved. Add in egg and vanilla, beating to combine. Mix in bananas, yogurt, milk and protein powder (if using). Slowly add in dry ingredients, mixing just until combined. Pour half of the batter into the loaf pan, spread strawberry jam (or any jelly/jam of choice) over batter, then pour remaining half batter over jam/jelly. Bake for 45-55 minutes.

Homemade Strawberry Jam:

* 1 pint strawberries

* 3/4 cup sugar

* 2 Tablespoons lemon juice

Combine the sugar, strawberries and lemon in a small saucepan and heat over low heat. Heat until sugar dissolves, mash strawberries to release some of the juice, and raise heat to medium-high. Let boil until thickens, about 15-20 minutes. Pour into a jar or bowl, let cool. Use for loaf or as regular jam!