Reese Peanut Butter Cup Banana Bread: Gooey & Irresistible Treat
Okay, so picture this: Reese Peanut Butter Cup Banana Bread just staring you down from your kitchen counter. You rescued a couple of sad, spotty bananas, thinking you’d make “healthy” banana bread. Instead? You leveled up old-school banana bread and made it a whole event. If you ever looked for a recipe that would wow friends at brunch or just save you from a boring afternoon, this is it. Grab those Reese’s from your pantry (mayyybe left over from homemade peanut butter cookies), and let’s shake things up. Oh, and if you love fun dessert twists – definitely check out my adventure with Funfetti pancakes sometime.
Why You’ll Love This Peanut Butter Banana Bread Recipe
Alright, lemme tell you why this loaf’s getting so much hype in my house. First, it’s like eating banana bread and a peanut butter cup at the very same time. You know? Best of both worlds. The peanut butter melts into the bread, and the Reese’s Cups get all gooey, gooey, gooey. Also, it’s not one of those recipes where you need fancy equipment. Half the time I just use a fork and my old stand mixer if it feels like working.
And maybe the best part? It’s one of those things that feels fancy – honestly, I’d pay way too much for this at a five-star coffee spot – but you can slap it together with basic pantry stuff and the saddest bananas you’ve got. Oh, and the smell? It’ll have your neighbors coming over to “borrow” flour, I swear.
One more thing. Kids love it. Big kids too (talking about ourselves here).
“I made this on a whim with my niece and we both ate three slices right outta the oven. Dangerous! But so worth it.”
What You’ll Need
Here’s what’s got to be on your kitchen counter:
- Really ripe bananas (the spotty, squishy kind. Don’t be shy about ugly ones)
- Creamy peanut butter (you want the classic, not the “natural” for this, trust me)
- Reese’s Peanut Butter Cups (full size or minis, just chop ‘em up if need be)
- Sugar (I mix white and brown, but honestly, what you’ve got works)
- Eggs (room temp makes things fluffier but it’s not a dealbreaker)
- All-purpose flour
- Baking soda, salt, a splash of vanilla, maybe some cinnamon if you dare
- Butter or oil (personally? I go butter every single time)
Now, if you need to sub something (like GF flour or almond butter), don’t stress too much. It’s banana bread; she forgives a lot.
How To Make Peanut Butter Banana Bread
First step: mash your bananas up with a fork or potato masher. Get them as smooth as you can (it shouldn’t look pretty). Mix in your sugars, eggs, melted butter, peanut butter, and vanilla. Stir until it looks like a weird lumpy soup – this is exactly right.
Now, pour in the flour, baking soda, a pinch of salt, and cinnamon if you’re feeling it. Don’t go wild – mix until just combined. Fold in those chopped Reese’s Cups. Save a few to sprinkle on top and feel like a pro.
Scrape it into a buttered loaf pan. I bang the pan on the counter once, just for fun. Bake at 350°F (180°C) for about 55-65 minutes. Toward the end, cover the top with foil if it starts getting too brown. A toothpick should come out with a few moist crumbs, not goop. Let it cool a bit (I mean, I get impatient), then slice in and experience full joy.
Tips & Variations
Don’t wanna brag, but this Reese Peanut Butter Cup Banana Bread is pretty forgiving. But a couple hacks:
If your bananas aren’t ripe enough, microwave ‘em (prick, nuke 30 seconds). Not perfect, but hey.
Like it extra decadent? Swirl more peanut butter on top right before baking.
Try it with chocolate chips if you’ve got zero Reese’s (emergencies only).
No loaf pan? Muffin tin is totally fair game, just watch the bake time.
Switch it up with white chocolate peanut butter cups. I know, wild idea.
Serve warm, extra peanut butter slathered on. Thank me later.
Here’s how my neighbor Becky does it: she adds a handful of chopped pecans. Bold move.
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How to Store Leftovers
This bread stays good for a few days, swear. Let it cool, wrap it tight with plastic or foil. It’ll be fine on the counter for 2-3 days. After that? Pop it in the fridge, but let it warm up a bit before eating. Cold bread is just… not it.
If you wanna freeze it, go for it. Slice it first or wrap the whole loaf, then freeze. When you’re ready, give it a little zap in the microwave or let it chill on the counter for an hour or two. Pro-tip: I always sneak a slice before anyone else notices.
Common Questions
Do I have to use Reese’s Peanut Butter Cups?
Nope! Any peanut butter-filled chocolate candy works, but Reese’s is unbeaten for nostalgia.
Can I use chunky peanut butter instead?
Yeah, you totally can. You’ll just get bits of peanut in there. Some people live for that.
How do I know when it’s done?
Toothpick test – look for just a few crumbs. If it’s wet, give it ten more minutes.
Can I skip the cinnamon?
Of course. The flavor party’s happening whether you add it or not.
Can I make this dairy-free?
Yep. Use a neutral oil instead of butter, and check your chocolate’s label for sneaky dairy.
Bake Up Some Crazy Good Banana Bread Joy
Honestly, if you’ve made it this far you’re practically family now. Reese Peanut Butter Cup Banana Bread might not solve every problem, but it sure makes a bad day downright dreamy. It’s cozy, it’s chocolatey, and folks ask for seconds every single time. Trust me, try it soon. Want ways to up your kitchen confidence? I always find tasty ideas at Sally’s Baking Addiction and for chocolate lovers, check out Serious Eats Desserts. Let me know how it goes—snack-approved and brunch-party tested by yours truly.
