Peanut Butter Banana Bread

This hearty Reese's Peanut Butter Banana Bread has been my weekend baking project for years. The combination of sweet banana with creamy peanut butter and chocolate creates an irresistible treat that disappears within hours at my house.

I first created this recipe when my daughter requested something "extra special" for her school bake sale. It sold out faster than anything else, and now it's requested for every family gathering.

Ingredients

• All purpose flour provides the perfect structure for this dense quick bread
• Baking soda and baking powder work together for the ideal rise
• Kosher salt enhances all the flavors especially the chocolate and peanut butter
• Very ripe bananas with brown spots bring natural sweetness and moisture
• Creamy peanut butter infuses rich nutty flavor throughout the loaf
• Vegetable oil keeps the bread moist for days
• Fresh eggs bind everything together
• Granulated sugar balances the flavors without making it too sweet
• Miniature peanut butter cups create pockets of chocolate peanut butter bliss

Step-by-Step Instructions

Prepare the Oven and Pan

Preheat your oven to exactly 350°F and take time to properly line your 9 x 5 inch loaf pan with parchment paper. Make sure the paper hangs over the sides slightly for easy removal later. A light coating of nonstick spray ensures nothing sticks.

Mix the Dry Ingredients

In a large bowl whisk together the flour baking soda baking powder and salt until completely combined. This even distribution prevents any bitter spots from leavening agents in your final bread. Take a moment to break up any clumps in the flour.

Create the Wet Mixture

In another large bowl thoroughly mix the mashed bananas peanut butter vegetable oil eggs and sugar. I recommend mashing the bananas with a fork first until almost smooth but with some small chunks remaining for texture. The mixture should be well blended but not overmixed.

Combine Wet and Dry

Pour the dry ingredients into the wet ingredients and gently fold together with a spatula just until combined. The batter will look lumpy which is exactly what you want. Overmixing at this stage can make your bread tough so stop stirring as soon as no dry flour is visible.

Add the Peanut Butter Cups

Gently fold in the miniature peanut butter cups distributing them evenly throughout the batter. I like to reserve about 2 tablespoons to sprinkle on top for a beautiful presentation.

Bake to Perfection

Spread the batter evenly in your prepared pan and bake for 55 to 60 minutes. The bread is done when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. The top should be beautifully golden brown.

Cooling is Critical

Let the bread cool in the pan for exactly 10 minutes this allows it to set up slightly. Then transfer to a wire rack to cool completely before slicing. Patience here rewards you with clean slices rather than crumbly pieces.

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My absolute favorite part of this recipe is how the peanut butter cups melt slightly but still maintain their shape inside the bread. My grandson always searches for the biggest chocolate chunks in his slice and his face lights up with each discovery.

Perfect Ripeness Matters

For the best flavor wait until your bananas are deeply speckled with brown or even mostly black. These overripe bananas contain more sugar and a stronger banana flavor that stands up beautifully against the rich peanut butter. If your bananas arent quite ready place them in a paper bag with an apple to speed up ripening. In a pinch you can bake underripe bananas in their skins at 300°F for about 15 minutes until they blacken.

Make It Your Own

This versatile recipe welcomes customization. Try using crunchy peanut butter instead of creamy for added texture. Replace up to half the all purpose flour with whole wheat for a nuttier flavor and added fiber. For a less sweet version reduce the sugar to 3/4 cup. Chocolate lovers can add 1/2 cup of chocolate chips along with the peanut butter cups. During the holidays a sprinkle of cinnamon adds wonderful warmth.

Perfect Pairing Suggestions

Serve thin slices of this rich bread with strong coffee for breakfast. For an afternoon treat pair with cold milk to balance the sweetness. When serving as dessert warm a thick slice for 15 seconds in the microwave and top with a scoop of vanilla ice cream. For a complete brunch spread offer alongside fresh fruit and yogurt to balance the richness.

The Science Behind the Magic

The combination of baking soda and baking powder in this recipe is intentional. Baking soda reacts with the acidity in the bananas creating immediate leavening while baking powder provides a secondary rise in the oven. This dual action creates the perfect texture neither too dense nor too cakey. The fat from both peanut butter and oil coat the flour proteins preventing them from developing too much gluten resulting in tender bread.

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Recipe FAQs

→ Can I use natural peanut butter in this banana bread?

Yes, you can substitute natural peanut butter, but be aware that it may slightly alter the texture of the final bread since natural varieties contain less stabilizers than conventional brands. For best results, stir natural peanut butter well before measuring.

→ How can I tell when the banana bread is done baking?

The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). The top should be golden brown and spring back slightly when gently pressed.

→ How should I store this peanut butter banana bread?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap tightly in plastic wrap and then aluminum foil before freezing for up to 3 months.

→ Can I substitute the miniature peanut butter cups?

Absolutely! You can use chocolate chips, peanut butter chips, or a combination of both if you don't have peanut butter cups. You could also substitute chopped peanuts for added crunch and flavor.

→ Why is it important to use very ripe bananas?

Very ripe (brown-spotted) bananas are crucial because they're sweeter, more flavorful, and blend more easily into the batter. They provide natural sweetness and that distinctive banana flavor that makes this bread so delicious.

→ Can I make this banana bread without eggs?

While the original recipe calls for eggs, you can substitute each egg with either 1/4 cup applesauce, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, allowed to thicken), or a commercial egg replacer following package directions.