Reeses Peanut Butter Banana Bread

I stumbled on this recipe last year when I had both overripe bananas and half a bag of mini peanut butter cups from Halloween. Best kitchen experiment ever! The peanut butter adds this amazing richness that takes ordinary banana bread to a whole new level. Those pockets of melty peanut butter cups throughout create these delicious surprises in every bite. This loaf doesn't last 24 hours in my house - everyone grabs a slice when walking through the kitchen.

Bread Brilliance

• Combines two perfect flavors that were meant to be together - banana and peanut butter
• Those little peanut butter cup surprises make each bite different and exciting
• Stays incredibly moist for days (if it somehow lasts that long)
• Works for breakfast, snack, or dessert - no judgment here!

My brother-in-law Dave, who claims he "doesn't like sweets," ate three slices of this when I brought it to Sunday dinner. His wife just rolled her eyes and said she'd need the recipe because he'd never stop talking about it. Now it's requested at every family gathering.

Star Ingredients

• Super ripe bananas are absolutely crucial here. Those spotted, almost-black ones nobody wants to eat? They're perfect for this bread. The riper, the sweeter, and that's what you want.
• Creamy peanut butter distributes that peanut flavor evenly throughout the batter. I tried natural peanut butter once and had to mix it like crazy to incorporate it - stick with the regular kind.
• Vegetable oil instead of butter keeps this bread moist for days. I accidentally used butter once and it dried out much faster.
• Mini peanut butter cups create perfect little melty pockets throughout. Regular sized ones work too, but you have to chop them and they don't distribute quite as nicely.
• Granulated sugar balances the banana and peanut butter flavors perfectly. I tried reducing it once to make it "healthier" and regretted it immediately.

The first time I made this I was out of baking powder and increased the baking soda instead. Big mistake! It rose too quickly then fell in the middle. Lesson learned - stick with the exact leavening agents listed.

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Step-by-Step Instructions

Oven Ready

Set your oven to 350°F and line a 9x5 loaf pan with parchment paper. Don't skip the parchment - it makes removing the finished loaf so much easier. I spray the paper too, which seems excessive but ensures no sticking, especially around those melty peanut butter cups.

Dry Team

Whisk the flour, baking soda, baking powder and salt together in a bowl. This distributes the leavening agents evenly so you don't get weird pockets of bitterness. I use an actual whisk for this, not a fork or spoon - it really does make a difference breaking up any lumps.

Banana Prep

Mash those overripe bananas in a separate large bowl. I use a potato masher because it's faster than a fork, but don't pulverize them completely. Some small banana chunks add nice texture to the finished bread.

Wet Works

Add peanut butter to the mashed bananas first, then mix in the oil, eggs, and sugar. This order makes it much easier to incorporate everything smoothly. Room temperature peanut butter mixes in so much better than cold peanut butter straight from the fridge.

Gentle Mix

Pour the dry ingredients into the wet and stir just until combined. This isn't cake - you want to minimize gluten development for tender bread. The batter should look lumpy, not smooth. I literally count to about 15 stirs and then stop, even if I still see a few small flour streaks.

Cup Addition

Fold in those peanut butter cups with just a few strokes. Overmixing will cause them to start melting into the batter before baking. I save about a quarter cup to sprinkle on top, which makes the finished loaf look bakery-worthy.

Pan Filling

Spread the batter evenly in your prepared pan. It's pretty thick, so use a spatula to make sure it gets into the corners. Give the pan a couple firm taps on the counter to settle everything and remove big air bubbles.

Bake Watch

Bake for about 55-60 minutes until a toothpick comes out clean. In my oven, it's always perfect at 58 minutes. If the top gets too brown before it's done, loosely cover with foil for the remaining time.

Cooling Period

Let the bread cool in the pan for exactly 10 minutes, then remove to a wire rack to cool completely. It's torture waiting for it to cool enough to slice, but cutting too soon will make a crumbly mess. I usually make it at night so it's perfectly set for breakfast.

Slice Right

Use a serrated knife with a gentle sawing motion for clean slices. If you're feeling indulgent, toast a slice slightly and add a tiny smear of peanut butter on top. Completely unnecessary but absolutely amazing.

Helpful Hints

• The bread actually tastes better the day after baking when flavors have melded
• If your bananas aren't ripe enough, bake them (unpeeled) at 300°F for 15-20 minutes
• Freezing the peanut butter cups for 30 minutes before adding them helps prevent them from melting into the batter

My sister tried making this with chocolate chips instead of peanut butter cups and said it wasn't nearly as good. Those peanut butter cups create these amazing little flavor bombs throughout the bread that simple chocolate chips just can't match.

Serving Style

This bread makes a perfect breakfast with coffee or an afternoon pick-me-up with tea. For dessert, try warming a slice for 10 seconds in the microwave so the peanut butter cups get slightly melty again. When I'm bringing it to brunch gatherings, I slice it ahead of time and arrange it on a serving platter with some fresh berries for color contrast.

Flavor Spins

Try adding a handful of chocolate chips along with the peanut butter cups for a triple-threat flavor combo. Around the holidays, I sometimes add a half teaspoon of cinnamon to the batter which gives it a warm, festive note. For a crunchy twist, add a quarter cup of chopped peanuts to the batter - the texture contrast is fantastic with the soft bread and melty peanut butter cups.

Keeping Fresh

Store this bread wrapped tightly in plastic wrap or in an airtight container. It stays moist for about 4-5 days at room temperature. For longer storage, slice the completely cooled bread and freeze individual pieces wrapped in plastic and placed in a freezer bag. A frozen slice thaws in about 20 minutes at room temperature or can be gently microwaved for 15-20 seconds.

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Baker Tricks

• Line your loaf pan with parchment paper with overhanging sides to easily lift out the bread
• Room temperature eggs incorporate much better than cold ones straight from the fridge
• Very ripe bananas are sweeter and mash more easily than yellow ones

I've made this peanut butter banana bread at least twenty times in the past year. It's become my go-to recipe when I need something quick but impressive. There's something about that combination of banana and peanut butter that just works perfectly together. My kids have started judging how much they're loved by how often this bread appears in our kitchen - apparently baking it weekly means I'm mother of the year!

Frequently Asked Questions

→ Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter works well and adds extra texture to the bread. The measurement remains the same (1/2 cup), but expect a slightly different texture with small bits of peanuts throughout.

→ How do I know when my bananas are ripe enough for banana bread?

The best bananas for banana bread are very ripe with lots of brown spots or even mostly black peels. They should be soft and sweet-smelling. The riper the bananas, the sweeter and more flavorful your bread will be.

→ Can I make this recipe without peanut butter cups?

Absolutely! You can omit the peanut butter cups entirely for a simpler peanut butter banana bread, or substitute with chocolate chips, chopped nuts, or a combination of both for a different but equally delicious variation.

→ Why is my banana bread still gooey in the middle?

This could be due to underbaking or having particularly moist bananas. Always test with a toothpick in the center - it should come out clean or with a few crumbs. If your bread is browning too quickly but still raw inside, cover loosely with foil for the remaining bake time.

→ Can I make this recipe into muffins instead of a loaf?

Yes! Pour the batter into a lined muffin tin, filling each cup about 2/3 full. Bake at the same temperature (350°F) but reduce the time to about 18-22 minutes, checking with a toothpick for doneness.

→ Is there a way to make this recipe healthier?

You can reduce the sugar to 3/4 cup, substitute whole wheat flour for half of the all-purpose flour, use a natural peanut butter, and reduce the peanut butter cups to 4 ounces. You could also substitute applesauce for the oil for a lower-fat version.