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.
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.Print
- 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
- Preheat oven to 350
- Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening.
- In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
- In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
- Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy. DO NOT OVER-STIR.
- Fold in your Reese’s Mini cups and spread batter into prepared pan.
- Bake for approx 1 hour or until toothpick inserted into center comes out clean.
- 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 🙂