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Peanut Butter Cup Banana Bread

Banana bread just got a serious upgrade with my Peanut Butter Cup Banana Bread recipe. This banana bread is moist, dense, and filled with peanut butter cups.

Make sure to try my Chocolate Chip Banana Bread too!! I use a technique that makes it THE BEST!

Peanut Butter Cup Banana Bread Takes A Classic To the Next Level!

We all know and love banana bread. It’s one of those recipes that almost everyone loves, and has a recipe for, whether it be their grandma’s or one they developed on their own. It’s easy to make, a great use of bananas that are about to expire, and well…most importantly…it’s delicious!

So what I have doe today is made a moist, sweet banana bread recipe, but I’ve added a little peanut butter to add a nutty flavor along with miniature peanut butter cups. This is a chocolate/peanut butter lovers dream!

But is Peanut Butter Banana Bread GOOD?

Peanut butter and bananas are a combination that has been around for ages. Have you ever had a peanut butter and banana sandwich? This is the same vibe!

The peanut butter flavor in this bread is subtle and not overwhelming, but adds a depth and a nuttiness that combines perfectly.

I actually developed this recipe way back in 2011, but decided the pictures and recipe needed a little updating. The recipe itself stayed pretty much the same, with a few very minor tweaks, and the images…well…they now look as delicious as the bread tastes!

Peanut Butter Cup Banana Bread sliced in half

Ingredients:

  • all purpose flour
  • baking soda
  • baking powder
  • kosher salt
  • mashed banana
  • peanut butter
  • vegetable oil
  • eggs
  • granulated sugar
  • miniature peanut butter cups
Bowl of batter with peanut butter cups added

Tips When Making This Banana Bread:

  • If you don’t use parchment paper or just don’t have it on-hand, make sure to grease your loaf pan well! Sounds like a simple thing, but this recipe has a fair amount of added sugar and will stick to the top and sides as it rises!
  • Don’t over-mix banana bread batter. It might seem lumpy, but that’s ok! If you over-mix the bread will become too dense and a little crumbly!
  • If you can’t find the mini peanut butter cups you can chop larger ones, OR use chocolate chunk in their place.
  • I don’t recommend using natural or homemade peanut butter in this recipe.
Banana Bread from above with mini peanut butter cups

Love Banana Bread? Try Some Of My Other Delicious Recipes:

 

Print
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A slice of peanut butter banana bread from the top

Reese’s Peanut Butter Banana Bread

  • Author: Cookies & Cups
  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 25 mins
  • Yield: serves 10 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

Banana bread just got a serious upgrade with my Peanut Butter Cup Banana Bread recipe. This banana bread is moist, dense, and filled with mini peanut butter cups!


Ingredients

Scale
  • 1 1/2 cups of all purpose flour
  • 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 very ripe medium bananas, mashed
  • 1/2 cup creamy peanut butter
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 cup granulated sugar
  • 8– ounces miniature peanut butter cups or chopped peanut butter cups

Instructions

  1. Preheat oven to 350°F. Line a 9 x 5- inch loaf pan with parchment paper and coat with nonstick spray. Set aside.
  2. In a large bowl whisk together the flour, baking soda, baking powder and salt, set aside.
  3. In another large bowl mix together the bananas, peanut butter, oil, egg, and sugar.
  4. Pour the dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy.
  5. Stir in the peanut butter cups and spread batter into prepared pan.
  6. Bake for 55 – 60 minutes or until a toothpick inserted into center comes out clean.
  7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store airtight at room temperature for up to 3 days

Nutrition

  • Serving Size: 1 slice
  • Calories: 336
  • Sugar: 25 g
  • Sodium: 271.2 mg
  • Fat: 16.6 g
  • Carbohydrates: 43.4 g
  • Protein: 6.8 g
  • Cholesterol: 16.6 mg

Keywords: cookies and cups, banana bread, peanut butter banana bread, peanut butter cups

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229 comments on “Peanut Butter Cup Banana Bread”

  1. Sharon @ Red Poppy | Pink Peony

    I pinned this a while ago, but it’s finally baking in my oven right now! Would it be excessive to put some chocolate frosting on top?? Haha. It’ll be an early bday “cake” for my nephew!

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

  4. 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.

  5. 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.

  6. 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!

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