There’s something comforting about a warm loaf of banana bread fresh out of the oven—especially when it’s studded with gooey pockets of chocolate and peanut butter. This Reese’s Peanut Butter Cup Banana Bread is one of those recipes that you’ll want to make over and over again. It’s the perfect mashup of nostalgic banana bread and indulgent candy-bar flavors, and trust me, the combination is nothing short of magical.
I first made this on a whim after realizing I had both overripe bananas and a leftover Halloween candy stash (you know the one). What started as a simple “let’s-use-up-what-we-have” moment turned into a loaf so rich, moist, and chocolatey, it was gone within a day. My family raved about it, and even the not-so-big-on-banana-bread folks came back for seconds. Since then, it’s become a regular request around here whenever those bananas on the counter start going spotty.
What makes this loaf special? It’s all about balance. The bananas bring their natural sweetness and moisture, while the peanut butter cups melt into little rivers of creamy goodness. It’s not overly sweet or dense—just perfectly rich with a soft crumb, a hint of vanilla, and those unmistakable chunks of Reese’s in every bite. Whether you enjoy it for breakfast, a mid-afternoon snack, or dessert (with a scoop of vanilla ice cream—highly recommend!), this recipe brings joy in every slice.
Let’s jump into the details so you can get started on your own loaf of heaven.
Ingredients You’ll Need:
28 mini Reese’s peanut butter cups, divided
(22 quartered for the batter, 6 halved for topping)
1 tablespoon flour (for tossing the peanut butter cups)
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon kosher salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 eggs, beaten
1 cup mashed bananas (about 3 medium bananas)
1 teaspoon vanilla extract
½ cup whole milk
STEP 1: PREP THE PAN AND PREHEAT YOUR OVEN
Start by preheating your oven to 350°F. Grab a 9×5-inch loaf pan and coat it well with baking spray. This is going to help your loaf release cleanly after baking—nothing worse than your masterpiece sticking to the bottom.
STEP 2: PREP THE REESE’S PEANUT BUTTER CUPS
Now for the fun part—those mini Reese’s. Unwrap all 28 (and maybe snack on one, no judgment). Quarter 22 of them and toss those pieces with 1 tablespoon of flour in a small bowl. This quick step helps keep the candy from sinking to the bottom of the loaf as it bakes. The remaining 6 mini cups? Cut those in half and set them aside for topping the batter before it goes in the oven. It gives the loaf a finished, bakery-style look and adds an extra peanut buttery hit right on top.
STEP 3: WHISK TOGETHER THE DRY INGREDIENTS
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. This mixture gives the bread its structure, and getting a good mix here ensures even distribution of leavening.
STEP 4: CREAM THE BUTTER AND SUGAR
In a large mixing bowl, beat the room temperature unsalted butter and granulated sugar together with a handheld mixer. Medium speed is perfect here. You’ll want the mixture to become light, fluffy, and pale in color—this usually takes about 2–3 minutes. Creaming like this creates air pockets that help the loaf rise and stay soft.
STEP 5: ADD THE BANANAS, EGGS, AND VANILLA
Once your butter-sugar mix is nice and creamy, go ahead and add in the beaten eggs, mashed bananas, and vanilla extract. Mix everything together until well combined. This is where the banana bread starts to come together—the bananas add moisture, flavor, and sweetness, while the vanilla rounds everything out with warmth and depth.
Reese’s Peanut Butter Cup Banana Bread
Now that we’ve got our wet and dry ingredients ready and our Reese’s peanut butter cups chopped and waiting, it’s time to bring it all together. This part of the recipe is where the batter starts to feel like something special. Once those peanut butter cup pieces are folded in, you’ll be tempted to sneak a taste—and I won’t tell if you do.
The real magic happens in the oven, where the bananas keep things moist, the chocolate melts just enough, and the top gets beautifully golden. Let’s keep going so you can get that loaf into the oven and your kitchen smelling like a dream.
STEP 6: COMBINE THE WET AND DRY INGREDIENTS
Now it’s time to mix everything together. Start by adding about a third of the flour mixture to the wet mixture, then pour in a bit of the milk. Continue alternating between the two, ending with the dry ingredients. So you’ll go: flour, milk, flour, milk, and then the last bit of flour.
Tip: Be gentle with your mixing here. Use your mixer on low speed and stop once everything is just combined. Overmixing banana bread can lead to a dense or tough loaf, and we’re aiming for something soft, tender, and full of peanut-buttery goodness.
STEP 7: FOLD IN THE CHOPPED REESE’S
With the batter ready, gently fold in the quartered Reese’s peanut butter cups using a spatula. Don’t use the mixer for this step—you want to keep those little peanut butter and chocolate nuggets intact so they create sweet little pockets in every slice.
Make sure they’re evenly distributed throughout the batter. You want every bite to have some of that signature Reese’s flavor.
STEP 8: POUR BATTER INTO THE PAN AND TOP WITH HALVED REESE’S
Pour the finished batter into your prepared loaf pan and use a spatula to smooth out the top. Now, take the halved Reese’s you set aside earlier and gently press them into the top of the batter. This not only looks great once baked, but it also adds an extra layer of chocolate-peanut butter richness on top.
STEP 9: BAKE TO GOLDEN PERFECTION
Pop the pan into your preheated 350°F oven and bake for 60 to 70 minutes. Around the 45-minute mark, keep an eye on the top of your loaf—if it’s getting a little too dark too quickly, loosely tent it with a sheet of aluminum foil. This protects the top from overbaking while the center continues to cook through.
To check for doneness, insert a toothpick into the center of the loaf. It should come out mostly clean, with just a few moist crumbs (melted chocolate is fine, of course).
STEP 10: COOLING (YES, IT’S IMPORTANT)
Once the bread is baked, let it cool in the pan for 30 minutes. This allows it to set up a bit and makes removing it from the pan easier.
After that, transfer the loaf to a wire rack and let it cool completely. I know the smell will make it hard to wait, but slicing into it too early can cause the loaf to fall apart or become gummy inside. A cooled loaf slices cleanly and has the best texture.
Tips & Tricks for the Best Peanut Butter Cup Banana Bread
Here are a few extra nuggets of advice to help your banana bread come out perfectly every time:
Use ripe bananas. The browner the better. Spotty bananas are sweeter, softer, and have a stronger flavor—ideal for baking.
Room temp butter and eggs. They mix more evenly into the batter and create a smoother texture.
Don’t skip the flour on the chopped Reese’s. It’s a simple step that keeps them from sinking to the bottom during baking.
Freeze for later. Once cooled, slice and wrap individual pieces for a quick treat you can thaw any time. They’ll keep in the freezer for up to 2 months.
Warm it up. A quick zap in the microwave for 10–15 seconds makes the peanut butter cups melty again—and it tastes amazing with a scoop of vanilla ice cream.
Reese’s Peanut Butter Cup Banana Bread
We’ve mixed, folded, and baked our way to a rich, moist loaf that’s practically bursting with chocolate and peanut butter flavor. If you’ve followed along so far, you’re just one slice away from pure dessert bliss disguised as banana bread.
Before we wrap things up, let’s go over a few commonly asked questions about this recipe. Whether you’re wondering about substitutions, storage, or how to turn this into muffins, I’ve got you covered.
Frequently Asked Questions
1. Can I use regular-sized Reese’s cups instead of mini ones?
Yes! Just chop them into small chunks roughly the same size as quartered mini cups. You’ll need about the same volume—so around 14–16 regular Reese’s should do it.
2. What’s the best way to store this banana bread?
Once cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container. It keeps well at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze individual slices and reheat as needed.
3. Can I make this banana bread gluten-free?
Absolutely. Just swap the all-purpose flour with your favorite 1:1 gluten-free baking flour blend. Make sure your baking powder and other ingredients are labeled gluten-free as well.
4. Can I make this recipe into muffins?
Yes, and they turn out amazing! Divide the batter into lined muffin tins (about ¾ full) and bake at 350°F for 18–22 minutes. Keep an eye on them and test with a toothpick for doneness.
5. What can I use instead of peanut butter cups?
If you don’t have Reese’s on hand, try using chocolate chips, chopped peanut butter chips, or even mini Snickers for a fun twist. Just make sure to toss any add-ins with flour so they don’t sink.
6. Can I reduce the sugar in the recipe?
You can cut the sugar down to ¾ cup if you prefer a less sweet loaf. Keep in mind the peanut butter cups add sweetness too, so a little reduction won’t hurt the flavor.
7. Why toss the peanut butter cups in flour before mixing them in?
Tossing the chopped Reese’s in flour helps suspend them evenly in the batter instead of all sinking to the bottom during baking. It’s a small trick that makes a big difference in how the finished loaf looks and tastes.
Final Thoughts: Why You’ll Keep Coming Back to This Recipe
There’s something downright irresistible about the combo of banana bread and Reese’s peanut butter cups. It’s nostalgic, cozy, and a little bit over-the-top—in the best possible way. Whether you’re making it for a weekend brunch, a bake sale, or just because you have some bananas to use up, this loaf brings comfort and joy in every slice.
I love how easy this recipe is to throw together, and how it turns simple pantry staples into something that feels really special. It’s also one of those baked goods that just gets better the next day (if you can make it last that long).
So if you’re looking for a way to shake up your banana bread game, or just want to bake something that’s guaranteed to get people asking for the recipe, this one’s for you.
If you try it, let me know how it goes! I’d love to hear what variations you try or how you made it your own. Did you sneak in extra peanut butter? Add a sprinkle of sea salt on top? Drop a comment and share the banana bread love.
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Reese’s Peanut Butter Cup Banana Bread
Description
This Reese’s Peanut Butter Cup Banana Bread is a decadent twist on a classic loaf, blending rich, moist banana bread with chunks of creamy peanut butter cups. Every slice is filled with melty chocolate and nutty goodness, making it a crowd-pleaser for breakfast, brunch, or dessert. It’s a fun and indulgent way to use up ripe bananas—and peanut butter lovers won’t be able to resist.
Ingredients
28 mini Reese’s peanut butter cups, divided (22 quartered, 6 halved)
1 tablespoon flour
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon kosher salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 eggs, beaten
1 cup mashed bananas (about 3 medium bananas)
1 teaspoon vanilla extract
½ cup whole milk
Instructions
Preheat the oven to 350°F and spray a 9×5 loaf pan with baking spray. Set aside.
Unwrap the mini Reese’s cups. Cut 22 of them into quarters and toss them with 1 tablespoon of flour in a small bowl to prevent them from sinking in the batter. Cut the remaining 6 in half and set aside for topping.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a large bowl, cream the butter and sugar with a handheld mixer on medium speed until light and fluffy. Add in the eggs, mashed bananas, and vanilla extract. Mix until well combined.
Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the flour mixture. Mix on low speed until just combined—do not overmix.
Gently fold in the quartered Reese’s using a spatula.
Pour the batter into the prepared loaf pan and smooth the top. Arrange the halved Reese’s cups on top for decoration.
Bake for 60 to 70 minutes, checking for doneness with a toothpick inserted into the center. If the top starts to brown too quickly around the 45-minute mark, lightly tent the loaf with aluminum foil.
Allow the bread to cool in the pan for 30 minutes before transferring it to a wire rack. Let it cool completely before slicing for clean cuts and the best texture.
Notes
This banana bread keeps well for several days when wrapped tightly or stored in an airtight container. For an extra treat, warm slices slightly and serve with a scoop of vanilla ice cream. It also freezes beautifully—just wrap slices individually and thaw as needed for a sweet snack anytime.
