Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt.

In a separate bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy.

Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Pour in the vanilla extract.

Mash the ripe bananas until smooth and fold them into the wet mixture.

Gradually add the dry ingredient mixture to the wet ingredients, stirring gently to combine.

In a small bowl, mix together the peanut butter and jelly until well blended.

Pour half of the banana bread batter into a greased loaf pan, layer with half of your peanut butter and jelly mix, then swirl gently.

Add the remaining banana bread batter on top, dollop the remaining peanut butter and jelly mixture, and swirl again.

Optional: Sprinkle chopped peanuts over the top.

Bake for 50-60 minutes, or until a toothpick comes out clean.

Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack.