Preheat oven to 350F and prepare a loaf pan with either parchment paper or nonstick spray. In a large bowl, whisk together mashed bananas, peanut butter, maple syrup, eggs, and vanilla.
In a separate bowl, combine almond flour, baking soda, and salt.
Add dry ingredients to wet and stir until completely combined.
Microwave your jelly for 15 seconds to allow it to be easier to spread.
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.
Repeat these steps by pouring the rest of the banana bread batter, then adding and spreading the jelly and the crushed peanuts on top.
Bake for 55-65 minutes or until toothpick comes out clean.
Store at room temperature for 2 days, in fridge for up to 5 days, or freeze.
