In a medium bowl, whisk together 1 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Set aside.

In a large mixing bowl, beat ½ cup of softened unsalted butter with ¾ cup of granulated sugar until light and fluffy.

Add two large eggs one at a time, mixing well after each addition. Also, add 1 teaspoon of vanilla extract.

Mash 2 overripe bananas in a separate bowl until smooth, then fold into the wet mixture.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.

In a small bowl, blend together ½ cup of peanut butter and ½ cup of jelly until well combined.

Pour half of the banana bread batter into a greased 9x5-inch loaf pan. Dollop half of the peanut butter-jelly mixture over the batter and swirl gently.

Add the remaining batter on top of the first layer, dollop the rest of the peanut butter-jelly mixture, and swirl it in.

If desired, sprinkle ¼ cup of chopped peanuts on top of the batter.

Preheat your oven to 350°F (175°C) and bake the loaf for 50-60 minutes.

Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack.