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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


  • 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:


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Overhead image of slices of peanut butter banana bread.

Peanut Butter Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 8 reviews
  • 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


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!


  • 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


  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.


Store airtight at room temperature for up to 3 days


  • 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

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229 comments on “Peanut Butter Cup Banana Bread”

  1. 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.

  2. 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 😉

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

    1. 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!

  4. 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.

  5. 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!

  6. 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!

  7. 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.

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