Description
This Reese’s Banana Bread combines ripe bananas, creamy peanut butter, chocolate chips, and chopped Reese’s Peanut Butter Cups in one rich, moist loaf. It’s an easy, indulgent banana bread that’s perfect for breakfast, snacking, or dessert.
Ingredients
3 large ripe bananas, mashed
1 1/2 cups all-purpose flour
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
1 cup Reese’s Peanut Butter Cups, chopped
2 tablespoons milk, if needed
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
2. Place the ripe bananas in a large mixing bowl and mash with a fork until mostly smooth.
3. Add the melted butter, peanut butter, granulated sugar, brown sugar, eggs, and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the banana mixture. Stir gently until just combined. Do not overmix. If the batter seems unusually thick, add the milk and stir just until incorporated.
6. Fold in the chocolate chips and most of the chopped Reese’s Peanut Butter Cups. Reserve a small handful for the top.
7. Pour the batter into the prepared loaf pan and smooth the top. Scatter the remaining chocolate chips and Reese’s pieces over the surface.
8. Bake for approximately 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the top becomes too dark, loosely cover the loaf with aluminum foil during the final 15 minutes.
9. Let the banana bread cool in the pan for 10–15 minutes.
10. Carefully lift the loaf out using the parchment paper and transfer it to a wire rack. Allow it to cool before slicing.
Notes
Use very ripe, brown-spotted bananas for the best flavor and moisture. Do not overmix the batter, as this can make the loaf dense. Reserve some Reese’s pieces and chocolate chips for the top for a bakery-style finish.
Store completely cooled banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months.
Nutrition is approximate per slice based on 12 slices: 390 calories, 48g carbohydrates, 7g protein, 20g fat, 8g saturated fat, 3g fiber, 28g sugar, and 250mg sodium
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American