Reese’s Peanut Butter Banana Bread
Prep Time: 15 minutes | Cook Time: 55–65 minutes | Total Time: 1 hour 20 minutes
Yield: 1 loaf (9×5 inch)
Ingredients
- Dry Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- Wet Ingredients
- ½ cup (1 stick / 115g) unsalted butter, softened
- ¾ cup (150g) brown sugar (packed)
- 2 large eggs
- 3 ripe bananas, mashed (~1 ½ cups)
- ¼ cup (65g) creamy peanut butter
- 1 tsp vanilla extract
- Mix-Ins & Toppings
- 1 cup (150g) chopped Reese’s peanut butter cups (mini or regular, frozen*)
- Optional: 2 tbsp peanut butter (for swirling)
- Optional: Extra Reese’s cups or pieces for topping
Instructions
- Prep:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Freeze Reese’s cups for 10 minutes before chopping (to prevent melting).
- Mix Dry Ingredients:
In a bowl, whisk together flour, baking soda, and salt. - Cream Wet Ingredients:
- In a large bowl, beat softened butter and brown sugar until fluffy.
- Add eggs, mashed bananas, peanut butter, and vanilla. Mix until smooth.
- Combine:
Gradually fold dry ingredients into the wet mixture until just combined (do not overmix). - Add Reese’s:
- Toss chopped Reese’s in 1 tbsp flour (to prevent sinking).
- Gently fold into the batter.
- Layer & Swirl (Optional):
- Pour half the batter into the pan.
- Dot with 1 tbsp peanut butter, add remaining batter, then swirl with a knife.
- Top with extra Reese’s pieces.
- Bake:
Bake for 55–65 minutes until a toothpick inserted comes out clean (cover with foil at 40 minutes if browning too quickly). - Cool & Serve:
Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice once fully cooled.
Tips
- Freezing Reese’s: Prevents chunks from melting into the batter.
- Glaze Option: Drizzle with melted peanut butter and chocolate after baking.
- Storage: Keep in an airtight container for up to 3 days or freeze for 1 month.
Enjoy the rich combo of peanut butter, banana, and chocolate! 🍌🥜🍫