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.