Small Batch Peanut Butter and Jelly Bars Recipe

Here are the ingredients that you need to compile to complete this recipe:

  • 1/2 cup whole wheat pastry flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup mashed banana, about 1 small to medium banana
  • 1/4 cup natural smooth peanut butter
  • 3 tablespoons real maple syrup
  • 2 teaspoons melted coconut oil
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoon chopped raw shelled peanuts
  • 2 tablespoons raspberry preserves


Here are the instructions that you need to follow in order to make this recipe:

  1. Preheat your toaster oven or oven to 350 F and grease a 8 1/2 x 4 1/2 inch loaf pan.
  2. In a small bowl mix together the peanut butter, maple syrup, coconut oil and vanilla. Stir until completely combined.
  3. In a large bowl stir together the flour, baking powder and salt.
  4. Make a well in the center of the flour, pour in the banana mixture and sprinkle with chopped nuts. Stir just until combined and no flour streaks remain. The batter will be very thick.
  5. Scrape batter into the prepared loaf pan and use a rubber spatula to spread into an even layer.
  6. Dot batter with 1/2 teaspoon drops of the raspberry preserves. Use a skewer or toothpick to lightly swirl the preserves just on the top of the batter (do not drag through the batter).
  7. Bake at 350 F for 20 to 22 minutes, rotating the pan halfway through the bake time. The bars will be finished cooking when the edges are golden and a toothpick inserted in the center is clean.
  8. Allow bars to cool in the pan for 10 minutes before running a knife along all of the edges and using a spatula to transfer them to a rack to cool completely, which should take about 30 minutes. Slice into 8 servings about 2 x 2 inches each.
  9. These bars will keep stored at room temperature in a single layer in an airtight container for up to 3 days. Serve and enjoy!