I always seem to have old bananas that I have thrown in the freezer. Regular banana bread can get to be dull and even adding some chocolate chips to the batter at times just doesn’t thrill me as I want something different. Along came Pinterest with a large variety of banana breads. The one that has “stuck” for our family is this one.
To give you a little insight into how much my family likes peanut butter cups, my youngest will eat 6-8 mini p.b. cups at any given time. As the recipe states, you can buy a bag of mini cups that don’t have the wrapper on them, but I knew if I made it that much easier to eat, they would be gone immediately! So I went with what I had on hand (and had hidden). Feel free to use what is easiest for you.
Oven: 350 Bake Time: 60-65 min Yield: 1 Loaf (8×4)
- 3 very ripe bananas, mashed
- 1/2 c peanut butter
- 1/4 c oil
- 1 egg
- 1/2 c sugar
- 1/4 c brown sugar
- 1 1/2 c of all purpose flour
- 1/2 t baking soda
- 1 1/2 t baking powder
- 1/2 t salt
- 10-12 mini Reese’s Peanut Butter Cups, chopped Or 8 oz bag of Reese’s Mini cups
- Preheat oven to 350.
- Grease loaf pan.
- In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
- In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
- Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy. DO NOT OVER-STIR.
- Fold in Reese’s and spread batter into prepared pan. (For added chocolate taste, I sprinkle some chocolate chips on the top).
- Bake for approx 1 hour or until toothpick inserted into center comes out clean.
- Remove from oven and cool in pan on cooling rack for 10 minutes.
- Loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.
Special thanks to Cookies and Cups for this great recipe! I have adapted it slightly.