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Reeses Peanut Butter Cup Banana Bread

This Reeses Peanut Butter Cup Banana Bread is decadently moist and packed with peanut butter and chocolatey surprises in every bite!
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Banana Bread, Easy, Moist, Peanut Butter, Reeses
Servings: 8 servings

Ingredients

  • 4 ripe bananas mashed (about 2 cups or 450 grams)
  • 3 large eggs (150 grams)
  • 1 stick salted butter room temperature (113 grams)
  • 0.5 cup brown sugar (107 grams)
  • 0.5 cup granulated sugar (99 grams)
  • 0.5 cup creamy peanut butter (90 grams)
  • 2 cups all-purpose flour (240 grams)
  • 1 teaspoon baking soda (6 grams)
  • 2 cups Reeses Peanut Butter Cups roughly chopped and divided (about 350 grams)

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease your 9x5-inch loaf pan with butter or line it with parchment paper for easy removal. Peel and mash the 4 ripe bananas thoroughly until smooth, then set aside.

Make the Batter

  • In a large mixing bowl, use an electric mixer or hand whisk to cream together the softened salted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the creamy peanut butter and continue to mix until fully combined and smooth.
  • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, fold in the mashed bananas gently, maintaining the fluffy texture of your batter.
  • In a separate bowl, whisk together the all-purpose flour and baking soda to ensure even distribution.
  • Gradually add the flour mixture to the wet ingredients, folding carefully with a spatula until just combined. Avoid overmixing to keep your bread tender.
  • Fold in 1½ cups of the chopped Reeses Peanut Butter Cups, reserving the remaining half cup for topping.

Bake and Serve

  • Pour the batter into your prepared loaf pan and smooth the top. Sprinkle the reserved chopped peanut butter cups evenly over the surface. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
  • Allow the bread to cool in the pan for 10 minutes, then transfer it to a cooling rack. Slice and enjoy warm or at room temperature.

Equipment

  • Mixing Bowls
  • Measuring Cups and Spoons
  • Electric mixer or hand whisk
  • Fork or potato masher
  • Spatula
  • 9x5-inch loaf pan
  • Cooling Rack

Notes

  • For dairy-free, substitute butter with coconut oil or plant-based margarine.
  • To keep peanut butter cups from sinking, toss them in flour before folding into batter.
  • Store wrapped tightly at room temperature up to 3 days or freeze slices up to 3 months.