Reese’s Peanut Butter Banana Bread

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.


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