Reese's Peanut Butter Banana Bread uses three very ripe bananas, creamy peanut butter, two eggs, and eight ounces of miniature or chopped peanut butter cups in one 9x5-inch loaf. The batter is intentionally a little lumpy once dry and wet ingredients meet. It bakes at 350°F for 55 to 60 minutes, then rests in the pan for ten minutes before cooling completely. The recipe makes one loaf, ten servings, in seventy-five recorded minutes.
Reeses Peanut Butter Banana Bread Ingredients
Ingredients: 1 1/2 cups of all purpose flour; 1/2 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1/2 teaspoon kosher salt; 3 very ripe medium bananas, mashed; 1/2 cup creamy peanut butter; 1/4 cup vegetable oil; 2 eggs; 1 cup granulated sugar; 8 ounces miniature peanut butter cups or chopped peanut butter cups.
If you enjoy this recipe, you may also like Cinnamon Rolls.
How to Make Reeses Peanut Butter Banana Bread
- Preheat oven and prepare pan: Preheat oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper and coat with nonstick spray. Set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Mix wet ingredients: In another large bowl, mix together the mashed bananas, peanut butter, vegetable oil, eggs, and granulated sugar until well combined.
- Combine wet and dry ingredients: Pour the dry ingredients into the wet ingredients and stir until just combined. The batter will be lumpy, which is normal.
- Add peanut butter cups: Gently fold in the miniature peanut butter cups or chopped peanut butter cups, distributing them evenly throughout the batter.
- Bake: Spread the batter into the prepared loaf pan. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Heat the oven to 350°F and line a 9x5-inch pan with parchment; coat it with nonstick spray. Whisk flour, baking soda, baking powder, and kosher salt. In another bowl mix mashed bananas, peanut butter, vegetable oil, two eggs, and sugar. Stir dry ingredients into wet ingredients only until combined, keeping the batter lumpy. Fold the eight ounces of peanut butter cups through the batter, spread it in the pan, bake 55 to 60 minutes until a toothpick is clean, rest 10 minutes in the pan, then cool on a wire rack.
If you enjoy this recipe, you may also like Lemon Loaf.
Critical Visual and Timing Cues
The banana mixture should be well combined before dry ingredients arrive. Do not beat the batter smooth after adding flour; the recipe specifically allows it to be lumpy. Fold cups gently and distribute them rather than stirring until they break down. Check the loaf at the lower end of the bake range, then continue only if the toothpick has wet batter. If the top browns early, a loose foil tent can protect it without changing the pan or temperature. A clean toothpick confirms the center is baked.
Serving and Storage
Cool completely before slicing the loaf into ten servings. Store cooled leftovers airtight. The bread contains wheat, eggs, peanuts, and may contain dairy depending on the peanut butter cups. Use a serrated knife once the loaf is cool to keep the peanut butter cup pieces from dragging through the crumb. The ten-minute pan rest is only the first cooling stage; complete rack cooling is what makes the loaf easy to portion. Keep the parchment liner in place until after that rest, then lift gently. Avoid changing pan size because the stated 55-to-60-minute bake applies to the 9x5-inch loaf pan. Keep portions modest and even.
Practical Kitchen Notes
Keep the amounts exact: one and one-half cups flour, half teaspoon baking soda, one and one-half teaspoons baking powder, half teaspoon kosher salt, three bananas, half cup peanut butter, quarter cup oil, two eggs, one cup sugar, and eight ounces peanut butter cups. Use ripe bananas for their moisture and sweetness, but do not change the stated three-bananas measure. Creamy peanut butter is specifically listed; crunchy peanut butter changes the texture and is not the recorded version. Line the pan with parchment for easier lifting and coat it with nonstick spray as directed. Spread the batter evenly so the center and edges finish together. Let the toothpick test guide doneness near the end of the 55-to-60-minute range. Do not add cocoa or chocolate chips.
Details Worth Preserving
The hero stays at its original R2 path. New ingredient and process images precede the final retained original; the repeated first body image is removed. Each role receives same-folder responsive direct WebPs.
Recorded Recipe Tips
- The riper your bananas, the sweeter and more flavorful your bread will be.
- You can substitute natural peanut butter, but the texture of the bread may be slightly different.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread freezes well for up to 3 months. Wrap tightly in plastic wrap and then aluminum foil before freezing.
Conclusion
Reeses Peanut Butter Banana Bread makes 1 loaf in 75 recorded minutes. Preserve every listed quantity, temperature, timing cue, and ordered instruction for the intended result.
Frequently Asked Questions
- → How many servings does Reeses Peanut Butter Banana Bread make?
It makes 1 loaf and serves 10.
- → How long does Reeses Peanut Butter Banana Bread take?
The recipe records 15 minutes of preparation, 60 minutes of cooking, and 75 minutes total.
- → Why is the batter allowed to stay lumpy?
After the dry ingredients are added, stir only until just combined; the recipe notes that a lumpy batter is normal.
- → How long should the loaf cool in the pan?
Let it stand in the pan for 10 minutes before moving it to a wire rack to cool completely.