There’s something magical about the combination of peanut butter and banana that just feels like comfort in every bite. This Reeses Peanut Butter Banana Bread takes that classic pairing and elevates it with chunks of Reeses peanut butter cups folded into a moist, tender loaf. The result is a treat that walks the perfect line between breakfast and dessert.
I developed this recipe after having some overripe bananas and a bag of mini Reeses cups that were calling my name from the pantry. The peanut butter in the batter intensifies the flavor of the candy pieces, creating a decadent treat that still maintains the wholesome appeal of homemade banana bread.
Why You’ll Love This
- Uses up those overripe bananas sitting on your counter
- Perfect balance of sweet banana and savory peanut butter flavors
- Surprise pockets of chocolate and peanut butter from the Reeses cups
- One-bowl recipe that comes together in minutes
- Stays moist for days (if it lasts that long!)
Ingredients
- 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
- Preheat oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper and coat with nonstick spray. Set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In another large bowl, mix together the mashed bananas, peanut butter, vegetable oil, eggs, and granulated sugar until well combined.
- Pour the dry ingredients into the wet ingredients and stir until just combined. The batter will be lumpy, which is normal.
- Gently fold in the miniature peanut butter cups or chopped peanut butter cups, distributing them evenly throughout the batter.
- Spread the batter into the prepared loaf pan. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Variations
- For extra peanut butter flavor, swirl 2 tablespoons of melted peanut butter on top of the batter before baking.
- Try using crunchy peanut butter instead of creamy for added texture.
- Add 1/2 cup of chocolate chips to make it even more decadent.
- Make muffins instead of a loaf by dividing the batter among 12 muffin cups and baking for 20-25 minutes.
- For a healthier version, substitute half the all-purpose flour with whole wheat flour.
- Freeze your Reeses cups for 15 minutes before chopping to make them easier to cut cleanly.
Serving Suggestions
Serve this indulgent banana bread slightly warm with a scoop of vanilla ice cream for a dessert that will have everyone asking for seconds. For breakfast, toast a slice and spread with a thin layer of additional peanut butter or cream cheese for a rich morning treat.
This bread also pairs beautifully with a hot cup of coffee or a cold glass of milk, making it perfect for an afternoon snack that satisfies both sweet and savory cravings.
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The bread can be frozen for up to 3 months. Wrap individual slices for easy defrosting.
- The bread is done when it’s golden brown on top and springs back slightly when pressed.
- Bananas should be very ripe with lots of brown spots for the best flavor and sweetness.
FAQs
Can I use natural peanut butter in this recipe?
Yes, but the texture may be slightly different. If using natural peanut butter, make sure it’s well-stirred before measuring.
What can I substitute for Reeses cups?
You can use chocolate chips and a swirl of peanut butter, or try other peanut butter candies like Reeses Pieces or peanut butter chips.
Why did my banana bread sink in the middle?
This could be due to underbaking, opening the oven door too early, or overmixing the batter. Make sure to follow the baking time and avoid overmixing.
Can I make this gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for similar results.
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