Grease bottom and 1/2 inch up the sides of one 9x5x3-inch pan; set aside.
Make a well in center of flour mixture; set aside.
In a medium bowl stir together eggs, bananas, peanut butter, sugar, and oil.
Credit: Kritsada Panichgul
Add egg mixture all at once to flour mixture.
Stir just until moistened (batter should be lumpy).
Fold peanuts into batter.
Spoon batter into prepared pan.
Swirl the 1/4 cup strawberry preserves into batter.
Sprinkle Streusel-Peanut Topping over batter.
Bake for about 70 minutes or until a wooden toothpick inserted near the center comes out clean.
If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking.
Cool in pan on a wire rack for 10 minutes.
Cool completely on rack.
Wrap and store overnight before slicing.
After bread stands overnight, place 2 Tbsp.
strawberry preserves in a small microwave-safe bowl.
Drizzle melted preserves over the top of the bread.
In a small bowl combine brown sugar and flour.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
2,000 calories a day is used for general nutrition advice.
