Reese’s Peanut Butter Banana Bread

You know when you think something just can’t get better?

Kinda like when I got an Atari back in the day…I played Q-Bert like nobody’s business, never thinking there could be a better video game.

Or when I got my first cell phone…with the awesome antennae…

What about the M&M?  The original was so delicious..then they decided to make the Peanut Butter M&M…and then the Pretzel M&M…and things got better.

Or even my first ipod, which wasn’t even that long ago…

And how many times have you been doing bicep curls at the gym only to ask yourself how could they possibly improve on the hand weight?  Boom!  Someone invents the Shake Weight.

See?  Even when you think something can’t get better…it probably can.


Like banana bread.  It’s a pretty perfect treat.  I mean, how can you possibly best homemade banana bread?

Well, my friends, let me tell you…

You add peanut butter and Reese’s Cups.

There’s really no more explanation needed, is there?


Reese’s Peanut Butter Banana Bread.

I always use my mom’s recipe for banana bread and for this I just adapted it a little…

Grease your loaf pan.

Then mix all your ingredients together in a bowl and pour in the game-changing Reese’s cups.  I suggest that you use the mini ones…a whole 8 oz. bag.

Spread your batter into your pan and bake it.

For a whole hour.

Be patient, because your house will smell all sorts of wonderful…and because you’ll end up with banana bread that’ll make you literally swoon.

You can just call me the Steve Jobs of banana bread.


Reese’s Peanut Butter Banana Bread

  • Author: Cookies & Cups


  • 3 very ripe bananas, mashed
  • 1/2 cup peanut butter
  • 1/4 cup Canola or Vegetable oil
  • 1 egg
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 1/2 cups of all purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 8 oz bag of Reese’s Mini cups


  1. Preheat oven to 350
  2. Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening.
  3. In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
  4. In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
  5. Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy. DO NOT OVER-STIR.
  6. Fold in your Reese’s Mini cups and spread batter into prepared pan.
  7. Bake for approx 1 hour or until toothpick inserted into center comes out clean.
  8. Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.


I bake my breads in a stone loaf pan, but certainly you don’t have to. BUT if you notice the bread browning too fast, lower the temperature down to 325° and loosely tent it with foil.

*Also, some readers have noticed that if you over-stir the batter the texture will be crumbly, so make sure not to over-stir!

AND if you haven’t already, hop over and check out what we have going on at That’s What We Said…fun stuff 🙂

223 Responses

    1. Jeanelle

      I am with you on this, Michelle. Ever since discovering this recipe on pinterest, I absolutely love making this banana bread, and everybody loves it! I sometimes modify the recipe by adding walnuts instead of the peanut butter cups for people who don’t care too much for the extra sugar. Thanks so much for this recipe! Highly recommended!

  1. April

    I have been following your blog for a while and have made several of your recipes and I also share a love of all things chocolate and peanut butter. My sister is getting married this weekend and my next few days are crazy and jam packed of stuff I have to do and do not have an extra second in my day to do anything else, but I actually sat here and contemplated if I would have time to make this! You better believe first thing next week, this is what I am going to be making!

  2. I thought you added just a few cups of Reese’s but then I saw the photos…OMG, it must be so good! Then I’m thinking, possibilities are endless. Thanks for sharing, love the idea.

  3. Michele B

    I find myself coming back this page continuously looking at this recipe. I have already taken some banannas ( my children’s healthy snack) and have hoarded them away so they are the right ripeness so I can make this not so healthy yumminess (which most likely I will not share with my children)! You speak to my heart when you involve Reese’s …..

  4. The picture of an entire bag of peanut butter cups in your batter gave me a nice laugh. 🙂 I’d love to make this, but no peanut butter cups here. They recently introduced Skittles in Germany, and although I don’t really like Skittles, I got really excited thinking maybe they had also introduced Reese’s and I went to check the candy aisle of all the stores. But nope. That day is sure to never come. My banana bread recipe is almost the same, so I can already say that this bread is delicious. 🙂

    1. Brenda I

      No Reese’s? What a shame! Try using chocolate chips, won’t be quite the same, but will add that chocolate to the batter. My mom makes banana bread with chocolate ships in it all the time! Yummy! I’ll have to share this recipe with her!!

    2. Kristen

      If you have a friend who lives in Canada, they can mail them over to you, lable them as “Gift” – We do it all the time for my sister in Australia :o)

    1. shelly

      Yes..much too easy! What I failed to mention was the fact that I bought 2 bags of those…one for the bread and one for consumption 🙂

  5. Reese’s should seriously pay you for all the wonderful ways you use their peanut butter cups…and who thought Banana bread could get better until you 🙂
    Makes sense after the fact….peanut butter + banana’s + chocolate + bread = awesomeness!~~~~

  6. My gosh!! How on earth do you come up with all of this yumminess?? This is fantastic, I am sure going to try it this weekend!

    Peanut butter M&M’s are my weakness, I will eat an entire bag in one sitting (not the little bags either).

  7. Alice

    So I guess I’m behind the times…I’ve made some yummy Banana bread in my time but not once did it accrue to me to put peanut butter in it! Holy cow did I miss the train on that one! I know that I am one of the few that’s not a big fan of Reese’ stuff but the PB sounds grand! And to quote one of the above ladies…you are Truly an Evil Genius!!! Thank you!!!

  8. Allison

    OMG. I just found your blog about a week ago, and I can’t stop reading. You are going to make my entire family gain a lot of weight. These recipes all just look too good!

  9. I’m now suddenly very sad, as not only do I really want to try this (and no mini-pb cups here – for some reason the English in general just don’t like peanut butter – odd, right?), but when did they come out with pretzel M&Ms, and how did I miss that!?

  10. Wow, just wow. I love banana bread and mixing in mini Reese’s sounds like pure heaven. I’ve made banana bread with chocolate chips before, but this takes it to a whole new level. I might fake a sickness and go home from work so I can bake this right now!

  11. Naomi

    Hi! I just stumbled upon your site and am in love! I am currently baking this because it sounds so amazing!!!! I have a question though, did yours brown on top like super brown? I’m almost worried the top is burning right now! I moved it to to the lowest possible rack position. I’m curious what rack you baked this on? I don’t want to ruin this wonderful banana bread!

  12. I just finished baking cookies that I stuffed with Rees’s mini PB cups. I still have another gallon bag leftover and was looking for another recipe to use them up. The banana bread with PB cups sounds perfect. I’ll have to cut mine in quarters or something. Thanks for sharing this recipe. Sounds fab!

  13. Pam

    The bread in the picture looked SO good that I just had to make this! What could be better than chocolate, pb and bananas?!? Mine didn’t turn out anything like the picture! I made it exactly as the recipe called for. Were there supposed to be eggs in it?? The flavor is good, but it just doesn’t look good 🙁

    1. shelly

      There is one egg in the recipe…I looked back and it is in there…how weird. Can you not see the egg listed? I hope my printable recipe isn’t glitching!! Definitely let me know if you are able to see it…I bet that could make a difference!
      Also, I am going to add an adaptation to the recipe about the cook time, I have heard from a few people that it seems to brown quickly. I made mine in a stone pan, which might effect it, but if you notice it browns quickly, turn the temp down to 325 and finish the baking on a lower temperature. Thanks for the feedback, I honestly appreciate it!

  14. Pam

    Yep, I can see it on the screen, but it wasn’t on the printable copy. I didn’t even think about it until it was about half cooked that there weren’t any eggs in it! The flavor was great…just didn’t look that good. Mine did brown pretty quickly but I was watching it closely and did turn down the temperature. I’m definitely going to make it again! Thanks so much for responding to me!

  15. Khayla

    Ah yes I forgot the egg also! It’s in the list of ingredients but was left out in the steps!! I caught it as soon as I put it in the oven so took it out and mixed the egg in so well see if it turns out ok!

  16. Angel

    OMG! My 2 most favorite things in the world, and you have put them together and created GLORIOUSITY! Will definately be making this tomorrow!

  17. So excited about trying this recipe out! I just texted my husband to pick up some Reese’s Peanut Butter cups – minis…I had 2 packs last week but I ate them already. 😀 So yummy! Can’t wait to try this out!

  18. Wow, I think I just heard angels singing! I’ve made peanut butter banana bread before, but this sure blows mine out of the water!

    For the person that forgot the egg, it won’t make any difference. I make banana bread for a friend with an egg alergy and leave out the egg. It makes no difference at all.

  19. Alaine

    This recipe looks AWESOME!! Just put this in the oven..I only had the extra crunchy peanut butter…but I love nuts in everything…can’t wait to try and hope it makes it to the church tonight, or I’ll have to make another loaf!

  20. Alaine

    This bread was AMAZING!! It went quickly and rave reviews! Can’t wait to try more of your recipes! Using the extra crunchy peanut butter gave it a great crunch, more nuts the better! I guess I didn’t wait long enough to slice, as it kinda of fell apart…but hey, it was good either way! Many thanks!

  21. Gladys

    This sounds SO good. I’m going to try to make small loafs to put in the “holiday goodie basket” I send to my husband’s coworkers… anyone know the temp and time change if I’m using the mini loaf pans from Michaels?

    1. shelly

      I might reduce the oven temp to 325, and bake time I am not sure…I would let it go for 20 minutes and then check it from there on out.

  22. Michele

    I made this last night and it did not hold together. I didn’t end up taking it to our staff party today, but already had something else made anyway, so no worries. My college son is coming home today and I know he won’t mind the crumbles one bit! 🙂

  23. Michele

    I cooled it in the pan for 10 min. and then put it on the cooling rack. It stayed together for an instant…and then relaxed into crumbles. I cut it into square-like morsels and stuck it in the fridge. When I got home yesterday…OMGoodness they were yummy. My husband and son agree and couldn’t care less about the shape. They were gone in an instant! So no worries, and thanks for the recipe.

  24. Anonymous

    Sorry to say, but this recipe was a huge disappointment 🙁 I had really high hopes for it and planned to make 2 batches for Christmas gifts. I made it exactly as the recipe says, but the flavors together are awful. After making the first batch I had to scramble to find another recipe to make that will hopefully taste much better. I enjoy all your other recipes I have tried, but this one did not live up to the hype 🙁

  25. drdile

    This sounds amazing. When I bake banana nut bread or zucchini bread, my 21yr. old son drives 45 minutes home to indulge. He text me the link to this recipe yesterday with a :*-9 (meaning: so delicious it makes me cry). I always cut and save (I mean hide) half of the bread for something even better. I cut the remaining loaf into 3/4″ slices and dip them into mixture of milk and egg. Then brown each side in a pan on medium heat, add a little butter and syrup and you have the best french toast you’ll ever put in your mouth. I’m baking this reeses-peanut-butter-banana-bread today and I’ll use it for my french toast tomorrow morning. The things mothers will do to get their young to come home for a visit is shameful!

  26. Jacqie

    Hi <3 I found your blog last night while I couldn't sleep~ golly girl, you are awesomely talented & creative! I made this bread today since I had everything on hand. It came out perfect & was so yummy hot AND cold. I can't wait to try your other recipes, oh man. Happy new year!

  27. tracy

    im baking these right now 🙂 i added a strussel topping on top 🙂 its looking delicious!!! i used butter a little flour cinnamon and sugar and put it in a food processor until it got crumbly and spreaded it on the top 🙂 IT LOOKS DIVINE, I CANT WAIT TO EAT IT!!!!

  28. tracy

    hey what kind of peanut butter did you use? i used adams natural, so im guessing it would make it lots more sweet if i use reeses peanut butter or jiffy or something 🙂

    1. tracy

      although the adams made it prettty tasty! these are soooooo delicious!!!!! just wondering how i could tweek them a little 🙂

  29. This looks amazing!
    I posted about it on my blog!
    One question though.. I’m from the UK and we don’t have reese’s cups. Are they just chocolate? or would I have to add something else to get the right flavours?

    1. shelly

      I don’t see any reason you could make them in a muffin tin…I would start with the typical 20 minutes bake time that you use for cupcakes and test from there!

  30. Laura

    made this… great flavors but, didn’t set up right….was burnt in pan bottom and top, and middle was raw…it crumbled when i cut it…i also saw in reviews of this others had similar problems…would love to fix it, has potential

  31. O wow, this looks amazing! I just made banana bread last night and I”m so sad I didn’t see this recipe before I started! I’m definitely saving up the next round of brown bananas for this one 🙂 Yum!

  32. Brittany

    Wait.. I want to make this… BUT WHICH peanut butter brand do I use? should it be the reese’s brand? Jiffy? Peter Pan? I want to maximize deliciousness on the first bite!

  33. JG

    I just wanted to say Thank you! I made this last night. I baked 1 loaf, and made another batch and made them into cupcake size, so more of a muffin. They are to die for! Love it! I also could not find the mini cups, so I bought a bag or reeses and unwrapped 12 per batch and cut them in quarters. Worked great! Thanks again!

  34. Pauline

    OMG !!!
    I am so sad not to live in the US.
    Life without peanut butter cups is ….heaven-less! 😉

    (I cannot find any in the UK )




  36. Clare

    I love this recipe – I have made it twice and its amazing! I am making banana bread for a friend who can’t have peanut butter. Can you please share the original banana bread recipe? I love the flavor that the brown sugar gives it!!!

  37. Peaches

    This is interestingly yummy. Found this on pinterest. I’ll try it out soon. I love bananas & I love Reese’s peanut butter cups. I bet these are yummy!

  38. tracy

    so i made these for the for about the 5th time today trying to perfect them each time 🙂 even though my hubby LOOOOVES this banana bread everytime i make it…here is what i have discovered today with my best batch yet! i used 2 small/medium REALLLLLY RIPE dark brown on the outside bananas, and one bigger one that was pretty ripe but not quit as ripe because i bought it later lol ALSO- mixing is HUGE with this recipe, you literally mix it until it is just barelly all mixed together, i over mixed last time and used 3 smaller bananas last time, and it was terribly crumbly but still just as yummy, today’s was just perfect though! i think next time im going to use more reeses 🙂 THESSE ARE SOOOO YUMMY! SERIOUSLY HEAVEN SENT THANK YOU FOR SHARING THIS WONDERFULNESS WITH ME! LOVE YOUR BLOG!

  39. This is in my oven right now!! I bought peanut butter cups just for this recipe! I normally have the other ingredients on hand as they’re regular pantry and countertop items I keep around 🙂 Thanks for sharing this! I’m excited for it to exit my oven. The batter is DELICIOUS! 😀

  40. I found this recipe on pinterest a little over a month ago, and I’ve already made it once. I’m about to make it again for a friend. I wanted to say that this recipe is an amazing idea and extremely delicious. Thanks for sharing!


  41. Amanda

    I just made these tonight – YUM! I couldn’t find any of the mini peanut butter cups, so used peanut butter M&M’s – probably not quite as good, but still really tasty! And I made muffins instead of bread, easier for the kids to grab 🙂

  42. Liz

    I just made this and the batter tastes amazing and it looks great in the oven. However, when the timer went off at an hour I stuck the knife in the loaf to test to see if it would come out clean and it is COMPLETELY raw in the middle. The batter that came out on the knife was not even warm. I have no idea what happened, as I followed the recipe exactly, and it baked for 1 hour at 350 degrees. I understand that ovens vary but I didn’t think they varied THAT much. I tented the loaf and turned the heat up to 375 so we’ll see how it is in 10 minutes.. a little sad.

    1. shelly

      I would say that you did the right thing..tent it and leave it in longer
      I would leave the temp at 350, but leave it tented. It should be fine!

  43. kristy

    i was so excited to try this bread! but when i took it out of the pan it was extremely crumbly. It broke into a bunch of pieces! it is cooked enough and all the same ingredients are in it so i dont know what happened. im eating it with a spoon out of the pan cause i cant even attempt to cut it 🙁 tastes yummy though

    1. shelly

      I had a few other people comment saying the same thing, one reader who has made the recipe a few times says the amount that you stir the mix really makes a difference in the texture, over stirring leading to a more crumbly texture. I will put in a footnote in the recipe addressing that! Thanks for your comment.

  44. I made this bread and wrote about it here. This is, hands down, my new favorite way to consume disgusting bananas. I could live off this bread and it’s awesomeness. Thank you so much for sharing your recipe. As always, you rock.

  45. jessica weintraub

    Oops, I bought Reese’s snack size cups instead of the minis. Can I still use them, or will I have to…GASP…eat this bag and buy the minis?

  46. Whitney

    i have this in the oven right now!! i hope it turns out amazing- i’m not much of a baker, i’m more of a cook! measurements drive me batty, but I had some bananas that were about to turn so I had to do something! I tried to follow the instructions to the T, so I guess we’ll find out in about an hour!

  47. I made this yesterday . . . it is seriously over the top. I would suggest baking it in a 9″ x 5″ loaf pan though. I used the 8″ x 4″ pan and when I scooped the batter into the pan, it almost filled it to the top. Needless to say, it rose high then fell as it cooled since it didn’t have the support on the sides. But don’t let that stop you – this is ridiculously good!

  48. Jessica

    Sounds like pure heaven!! I just made this (one big loaf and 5 minis) and they smell AMAZING!! I didn’t have any reese’s on hand, so I substituted ghirardelli chocolate chips. I can’t wait to try it! =]

  49. Darci W.

    Just took these out of the oven. I made muffins instead of the loaf. SO yummy. Thanks for sharing the recipe with us all. 🙂

  50. Jacob and Chastity

    This was the best banana bread that me and my wife have EVER eaten. Then we got to the reeses cups… and it was like a one-two punch to tastebud heaven. When you are cooking it, it may appear like it is too dark and is burning. DON’T take it out. I forced my wife to let the timer run out and sure enough, the top crust is nice and slightly crunchy and the bread is super moist. We used 2 bags of the 2.5 ounce reese’s minis and it seemed just right.

  51. Jennifer

    This just came out of the oven. It is heavenly! It was pretty crumbly, but I used a sharp knife and was careful. My family loved it. Thank you for sharing with us.

  52. Inge

    I made this recipe today as muffins and they are delicious! I figured any problems with crumbling/not cooking through would be solved making it as muffins and honestly I didn’t have any problems. I made sure to follow the directions about not over-mixing. I was using a stand mixer and really only mixed it on the lowest setting for about 5 seconds each between steps. Thanks for sharing!!

  53. I just made this recipe for an open house I hosted yesterday. Everyone went nuts for it! Gave you a little shout out on my blog to spread the love! Thanks again for sharing this recipe!!

  54. Rose

    I made this with ripe bananas out of the freezer, and it oozed over the side of the pan into my oven and burnt all over the bottom. I tried it again with much less ripe bananas, and the same thing happened…I even used a bigger pan. I have no idea what happened, but what a waste of time and ingredients!

  55. I just made this and it’s sooo good! And by the way, had you realized that, if you used bacon instead of peanut butter cups, you’d get Elvis banana bread? Yum.

  56. Karen Ryan

    Your recipe for Reese’s Peanut Butter Banana Bread is absolutely the best ever banana bread I’ve ever made. As a chef for years I have tried many recipes & nothing comes close to your recipe. So glad I came across while browsing today.

  57. HI! I was wondering if I could use reeses pieces chips instead? my husband flipped when he saw this bread and I told him to grab mini reeses cups on the way home and he got the chips! I didn’t know if it changed the texture or anything? Thank you:)

    1. Shelly

      There is no reason you can’t sub the pieces in…you won’t get that peanut butter cup filling flavor, but I imagine it will still be good!

      1. Ah you’re right! I realized I have to wait for the bananas to brown more anyways so I think I’ll take your word and buy the mini cups tomorrow 🙂 Do you chop them up at all or just put them in there whole? Thank you so much!

        1. Shelly

          I used the mini cups, and put them in whole, but if you use the fun sized or regular, I would chop them up 🙂

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  59. Kris

    I just made this bread and it fell apart when i tried to get it put of the pan.. I’m so bummed! I greased the pan with butter and let it cool in the pan for 10 minutes before flipping it over. I think I would have been better off letting it cool completely before trying to get it out of the pan. I guess my husband and I will be eating this Instead of freezing it for the brunch I’m having the day after my daughters wedding.

  60. Teresa

    These were OUTSTANDING! I doubled the recipe and made them in little minature brownie pans for individual small cakes for my husband to take work and share. Everyone LOVED them!

  61. When my daughter gave me this recipe and asked me to make it my first thought was….”Reese Peanut butter cups and bananas?” I don’t think so. Boy was I ever wrong. It is absolutely delicious. My only problem is everytime I bake it, the bread bread crumbles. Is there a way to keep that from happening? Thanks again for sharing!

  62. Sue

    This recipe made 18 muffins. I did not over mix and they turned out great. Also I cut the mini cups into 4 pieces so each muffin had some in it.

    1. Shelly

      If you have a light olive oil on hand that would work, but if you only have extra virgin, I wouldn’t, as the flavor of the oil will be noticeable!

  63. Tammy Bowman

    I love this bread! It makes a nice dessert served warm with a dollop of vanilla ice cream. I agree with lowering the oven temperature to 325 degrees F, if using a dark loaf pan. I didn’t the first time and got a crispy crust on the bottom. It actually added a nice ‘textural crunchiness.” That is my story anyway and I’m sticking to it 😉

  64. Hi Shelly!

    I’ve been pin-stalking you on Pornterest 🙂 foreva!!!

    Drooling and gawking at this loaf of bread is an understatement of what’s been join on ova here!! 🙂

    Just wanted to thank for for the pin-spiration. I created a protein filled version on my blog and it turned out ahhhhmazing. You are a genius! You can check it out here:

    Thanks again for coming up with some drool worthy foods that have me constantly thinking of ways to recreate to fit my protein needs.

  65. Brenda

    Second time making this. First time I didn’t like it. I think the peanut butter ruins it. So tried it again today without the peanut butter and just used the Peanut Butter cups. Much better this time. That peanut butter is too overpowering.

  66. Funky Viriditas

    Just made these for the first time. I made sure not to over mix. I didn’t even use my stand mixer, only a spoon. The loaf came out so crumbly that I can’t even cut it with a knife. It has a nice crust but there’s a stripe through the middle that’s not done. ( I tested it several times with a long cake tester.) It also sank in the center.

  67. Tamara

    I love all of your recipes. My children ask for this one all of the time. I usually have to double or triple the recipe or it is gone before the bread is even cool. I make mini loaves and cook them for about 25 min. Today I plan on changing it up and using coconut oil instead of vegetable oil and making one batch with white chocalate reeses cups andone batch with milk chocalate Reeses peanut butter cups. Can’t wait to try the results.

  68. Shannon

    I made this yesterday, and it turned out wonderfully! I brought slices to work as a thank you for some co-workers, and though they are not in my department, I believe this bread made me a bunch of new best friends. 🙂

  69. Vicki

    I have tried this recipe and absolutely love it. There is one problem I have though. After I let it completely cool when I go to cut the bread into slices It crumbles! What am I doing wrong?

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