Description
This Reese’s Peanut Butter Banana Bread is soft, moist, and loaded with peanut butter flavor, sweet ripe bananas, and chunks of Reese’s peanut butter cups. It’s the perfect treat for breakfast, dessert, or a sweet snack. Serve warm with a little extra peanut butter or a drizzle of chocolate for an indulgent touch!
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup creamy peanut butter
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup sour cream (or Greek yogurt)
- 1 1/2 cups chopped Reese’s peanut butter cups
- 1/2 cup peanut butter chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream butter and peanut butter: In a large bowl, mix melted butter, peanut butter, and brown sugar until smooth.
- Add eggs and vanilla: Beat in the eggs and vanilla extract. Stir in the mashed bananas and sour cream until well combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in Reese’s pieces: Gently fold in the chopped Reese’s peanut butter cups and peanut butter chips.
- Bake: Pour batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Notes
- Use extra ripe bananas for the best sweetness and moisture.
- For extra peanut butter flavor, swirl some peanut butter into the batter before baking.
- Store at room temperature for up to 3 days or in the fridge for up to a week.
- Freezes well for up to 3 months—just wrap slices in plastic wrap and place them in an airtight container.