Reese’s Peanut Butter Banana Bread

Loaf of Reese's peanut butter banana bread

Banana bread just got a serious upgrade with my Reese’s Peanut Butter Banana Bread recipe. This banana bread is moist, dense, and filled with peanut butter chocolate chunks. Your kids will love you for making this sweet treat.

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.

Reese’s Peanut Butter Cup Homemade Banana Bread

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.

How to Make the Best Banana Bread Recipe:

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.

Print

Reese’s Peanut Butter Banana Bread

  • Author: Cookies & Cups
  • Prep Time Prep Time: 15 mins
  • Cook Time Cook Time: 1 hr
  • Total Time Total Time: 1 hr 25 mins
  • Yield Yield: serves 12 1x
  • Category Category: Dessert
  • Method Method: Oven
  • Cuisine Cuisine: American

Description:

Banana bread just got a serious upgrade with my Reese’s Peanut Butter Banana Bread recipe. This banana bread is moist, dense, and filled with peanut butter chocolate chunks. Your kids will love you for making this sweet treat.


Ingredients:

  • 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

Instructions:

  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.

Notes:

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!

Keywords:: banana bread recipe, how to make banana bread, best banana bread recipe, homemade banana bread recipe, peanut butter chocolate banana bread recipe, Reese's peanut butter banana bread recipe

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Jennifer
Jennifer

Can i use butter instead of oil for better flavor?

Vicki
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?

Shannon
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. 🙂

Tamara
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.

sean
sean

i didnt have a bread pan so i made them into muffins, 20-30 minutes and theyre done, love this recipe, thank you!!

Pat
Pat

Love this bread!!! But, do you know an estimate on nutritional content???

Thanks!
Pat

Mariah
Mariah

Does this recipe make one loaf or 2?
Thanks!

Mariah
Mariah

What is your regular banana bread recipe?

THank yoU!!

Funky Viriditas
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.

Brenda
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.

Helen
Helen

SHould I cut up the peanut butter cups first?

Holli
Holli

I can’t find the recipe???

Diane

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: http://www.livingthegoddesslife.com/recipe/recipe-re-do-peanut-butter-protein-banana-bread/

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

Tammy Bowman
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 😉

seachick
seachick

im going to make this today but we don’t use canola or veg oil, will using olive oil ruin the recipe?

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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