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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:

 

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A slice of peanut butter banana bread from the top

Reese’s Peanut Butter Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 7 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

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

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229 comments on “Peanut Butter Cup Banana Bread”

  1. 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!

  2. 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 🙁

    1. Did you not put the eggs in there? i knew that was a problem a little while ago on the printable recipe

  3. Thank you so much for posting this recipe!
    My boyfriend LOVES reeses and banana bread. What a great surprise 🙂

  4. 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.

  5. 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! 🙂

  6. 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. 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.

  7. 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!

  8. 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!

  9. 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.

  10. Carlye Rankin

    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!

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