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REESE’S PEANUT BUTTER BANANA BREAD

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This indulgent banana bread is enhanced with creamy peanut butter and studded with chunks of Reese’s Peanut Butter Cups, making it a perfect treat for breakfast, snack, or dessert.

Ingredients

Scale
  • Dry Ingredients:
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
  • Wet Ingredients:
    • 1/2 cup unsalted butter, softened
    • 1/2 cup creamy peanut butter
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup mashed ripe bananas (about 2–3 bananas)
    • 1/2 cup whole milk
  • Add-ins:
    • 1 1/2 cups chopped Reese’s Peanut Butter Cups (reserve a few pieces for topping)

Instructions

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C).
    • Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Prepare Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. Mix Wet Ingredients:
    • In a large bowl, using an electric mixer, cream together the softened butter and peanut butter until smooth and creamy.
    • Add the granulated sugar and beat until light and fluffy.
    • Add the eggs one at a time, beating well after each addition.
    • Mix in the vanilla extract and mashed bananas until well combined.
  4. Combine Wet and Dry Mixtures:
    • Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
  5. Fold in Add-ins:
    • Gently fold in the chopped Reese’s Peanut Butter Cups, reserving a few pieces to sprinkle on top.
  6. Bake:
    • Pour the batter into the prepared loaf pan and smooth the top.
    • Sprinkle the reserved Reese’s pieces on top for decoration.
    • Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the bread starts to brown too quickly, tent it with aluminum foil halfway through baking.
  7. Cool and Serve:
    • Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

  • For the best flavor, use very ripe bananas with plenty of brown spots.
  • Ensure the peanut butter is well-mixed and not oily, as this can affect the texture of the bread.
  • This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Find it online: https://recipe.newsvks.com/reeses-peanut-butter-banana-bread/