Introduction
Imagine the comforting aroma of banana bread wafting through your kitchen, but with a decadent twist: pockets of melty Reese’s Peanut Butter Cups and a rich swirl of peanut butter throughout every slice. Reese’s Peanut Butter Banana Bread is the ultimate indulgence for anyone who loves the classic banana bread but craves a little extra chocolate and peanut butter magic. This recipe brings together the moist, tender crumb of traditional banana bread with the irresistible flavors of America’s favorite peanut butter cups, creating a treat that’s as perfect for breakfast as it is for dessert.
What makes this bread so special is its versatility and crowd-pleasing appeal. It’s a clever way to use up overripe bananas, and it’s just as easy to make as standard banana bread—no fancy techniques required. The combination of ripe bananas, creamy peanut butter, and chopped Reese’s Cups ensures every bite is packed with flavor and texture, from the soft crumb to the gooey, chocolatey surprises inside. Whether you’re a seasoned baker or a beginner looking for a shortcut, this recipe is forgiving and adaptable, with options for gluten-free flours, different nut butters, and even a cake mix base if you’re in a hurry.
Reese’s Peanut Butter Banana Bread is more than just a recipe—it’s a conversation starter at brunches, a hit at potlucks, and a thoughtful homemade gift. Serve it warm with a cup of coffee, toast a slice for breakfast, or dress it up with a scoop of vanilla ice cream for dessert. No matter how you slice it, this bread is guaranteed to disappear fast, leaving everyone asking for the recipe.
Nutritional Information
Per serving (approximate values, based on a 10-slice loaf):
- Calories: 380
- Protein: 7g
- Carbohydrates: 52g
- Fat: 18g
- Fiber: 3g
- Sodium: 320mg
Note: Nutritional values can vary based on specific brands and ingredient quantities used. For a lighter version, consider reducing the amount of sugar or using a sugar substitute.
Ingredients
- 3–4 very ripe bananas (about 1 1/2 cups mashed)
- 1/2 cup creamy peanut butter
- 1/4 cup canola or vegetable oil (or melted butter)
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (8 oz) bag Reese’s Mini Peanut Butter Cups (or about 1 1/2 cups chopped Reese’s Cups)
- Optional: 1/2 cup chocolate chips, 1/2 cup Reese’s Peanut Butter Chips, or a peanut butter glaze (1/2 cup whipped peanut butter mixed with 1–2 tablespoons sugar, melted)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, mash the bananas until smooth. Add the peanut butter, oil (or melted butter), egg, both sugars, and vanilla extract. Stir until well combined.
- Pour the dry ingredients into the wet ingredients and stir just until no streaks of flour remain. Be careful not to overmix—the batter should be lumpy.
- Gently fold in the Reese’s Mini Cups (and chocolate or peanut butter chips, if using). If you’re using regular-sized Reese’s Cups, chop them into small pieces first.
- Transfer the batter to the prepared loaf pan, spreading it evenly. For extra flair, reserve a few Reese’s Cups to press into the top of the batter before baking.
- Bake for 50–70 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but there should be no wet batter). If the top browns too quickly, tent the loaf with aluminum foil.
- Let the bread cool in the pan for 10 minutes, then carefully remove it to a wire rack to cool completely. If desired, drizzle with melted peanut butter or chocolate for a bakery-style finish.
- Slice and enjoy warm, or store as directed below.
Cooking Tips and Variations
For the Best Texture and Flavor: Use very ripe, spotty bananas—they’re sweeter and mash more easily, giving the bread its signature moistness. Don’t overmix the batter; a few lumps are fine and will keep the bread tender.
Gluten-Free Option: Swap the all-purpose flour for a gluten-free blend. You can also use a yellow cake mix as a shortcut base.
Dairy-Free/Vegan Adaptations: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg, and choose dairy-free chocolate chips if needed.
Mix-Ins and Toppings: Add chopped nuts, swirl in extra peanut butter, or sprinkle the top with cinnamon-sugar before baking. For a “Reese’s Explosion,” mix in Reese’s Peanut Butter Chips and chocolate chips along with the Mini Cups.
Presentation: For a professional touch, drizzle the cooled loaf with melted peanut butter or chocolate, or top with roughly chopped Reese’s Miniatures.
Portion Control: Bake in mini loaf pans for individual servings—perfect for gifts or portioned snacks.
Storage and Reheating
Store leftover Reese’s Peanut Butter Banana Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf (or individual slices) tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw at room temperature or gently warm slices in the microwave or toaster oven.
To refresh day-old bread, lightly toast slices and spread with a little extra peanut butter or butter. For a dessert twist, serve warm with a scoop of vanilla ice cream.
Frequently Asked Questions
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add a pleasant texture to the bread. Just note that it may make the crumb a bit more rustic.
What if my bananas aren’t ripe enough?
If your bananas are still firm, bake them (with peels on) at 300°F for 15–20 minutes to soften and sweeten them. Let them cool before mashing.
Can I make this recipe gluten-free?
Yes, simply substitute an all-purpose gluten-free flour blend for the regular flour. The texture may be slightly denser, but the flavor will still be delicious.
Why did my loaf sink in the middle?
A sunken loaf can result from overmixing the batter, using old baking soda, or underbaking. Make sure your leavening agents are fresh, mix just until combined, and test for doneness with a toothpick before removing from the oven.
