Reese’s Peanut Butter Banana Bread

This moist peanut butter banana bread swirls together creamy nut butter, sweet bananas, and plenty of Reese’s cups for a treat that tastes like dessert but passes for breakfast. The loaf stays tender for days and each bite delivers gooey chocolate and nutty richness in perfect balance. When I brought this to a Sunday brunch, it was gone before the eggs even made it to the table.

The kids go wild for this as an afterschool snack or breakfast treat. Last time I baked it before a family picnic and had to hide a loaf just to enjoy a slice with my morning coffee the next day.

Ingredients

• Smooth peanut butter: Brings that classic sweet-salty nutty base. Look for unsweetened for best results
• Softened butter: Creates a tender crumb and rich flavor. Use European style for an especially creamy loaf
• Pure vanilla extract: Enhances sweetness and ties together all the warm flavors
• Granulated sugar: For lightness and structure
• Light brown sugar: Gives subtle caramel undertones and keeps the bread moist
• Large eggs: Bind the bread together and add richness
• Self rising flour: Saves time and guarantees a gentle rise. Make sure it is fresh by checking the date
• Plain Greek yogurt: Ensures the bread is soft and adds a pleasant tang
• Ripe bananas: Double up on moisture and lend deep banana flavor. The riper the better with brown speckles
• Chopped Reese’s cups: Take this over the top with fudgy patches and dreamy peanut butter pockets
• Spray for the pans or butter and flour: To ensure easy release

Step-by-Step Instructions

Prepare the Pans:

Preheat your oven to 350 degrees Fahrenheit. Grease two standard loaf pans well with baking spray or coat them with butter and flour to prevent sticking

Cream the Fats:

With an electric mixer blend the peanut butter softened butter and vanilla together for about two minutes. Look for a fluffy texture that signals the fats are well aerated

Sweeten the Mix:

Add granulated sugar and brown sugar to the mixture. Mix on medium-high for two minutes until everything is smooth and you see no lumps. This step sets up a tender sweet crumb

Add the Eggs:

Crack in the eggs one at a time mixing each one in fully before adding the next. Once they are all added crank up the mixer and beat for about thirty seconds. Aim for a pale creamy look and take a moment to scrape down the bowl

Alternate the Dry and Wet:

Drop the mixer speed. Add the flour gradually alternating with Greek yogurt beginning and ending with flour. Only mix until just combined scraping the bowl so there are no dry patches

Fold in Bananas and Reese’s Cups:

Use a spatula to gently fold in the mashed bananas and chopped Reese’s cups. Mixing by hand prevents overmixing and keeps the pieces whole

Fill the Pans:

Split the batter evenly between the prepared loaf pans. Smooth the tops with your spatula

Bake the Bread:

Place pans in the oven and bake for thirty five minutes. If the bread starts to brown too quickly cover loosely with foil. Continue baking for fifteen to twenty minutes until a toothpick inserted in the middle comes out clean

Cool and Unmold:

Remove from the oven and let the bread cool in the pans for about fifteen minutes. Gently remove the loaves and set them on a rack to cool fully before slicing

Pin it

Reese’s cups always steal the show in my house. The way they melt into puddles creates the most irresistible chocolatey pockets. I remember the first time my niece helped chop them and her face lit up at the swirl of chocolate and peanut butter in her first slice

Storage Tips

Let the bread cool fully before wrapping tightly in plastic or placing in an airtight container. It keeps fresh at room temperature for two days or can be refrigerated for up to a week. For longer storage wrap well and freeze up to three months. Thaw at room temperature for best texture

Ingredient Substitutions

Swap Greek yogurt with sour cream for similar tang or use a dairy free yogurt to make this loaf friendly for lactose sensitivities. Any brand of peanut butter works but natural peanut butters give a deeper roasted flavor. If you cannot find self rising flour add one and a half teaspoons baking powder and one fourth teaspoon salt per cup of all purpose flour instead

Serving Suggestions

This bread makes a decadent breakfast with fresh fruit and coffee. Warm a slice and top with ice cream for a dessert twist. For brunch cut into thick pieces and add a side of salted butter or serve as part of a buffet with fruit and yogurt parfaits

Cultural and Historical Context

Banana bread became popular as a way to use up ripe fruit during the Great Depression. Peanut butter and chocolate have long been an iconic American flavor combination. This recipe is a fun mashup bringing together classic comfort and a bit of childhood candy shop magic

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Enjoy this peanut butter banana bread as a sweet treat that brightens any morning or afternoon break!

Frequently Asked Questions

→ Can I use crunchy peanut butter instead of smooth?

Yes, crunchy peanut butter adds extra texture to the loaf and works well in place of smooth.

→ How ripe should the bananas be for the best flavor?

Choose bananas with lots of brown spots for sweetness and moisture in the finished bread.

→ Do I need to use Greek yogurt or can I substitute?

Greek yogurt adds moisture and tenderness, but sour cream is a suitable substitute if needed.

→ How should I store the bread after baking?

Keep cooled loaf tightly wrapped at room temperature for up to three days, or refrigerate for longer freshness.

→ Are Reese’s cups optional?

Chopped Reese’s cups provide bursts of chocolate-peanut flavor, but you may omit or swap for chocolate chips if desired.

→ Can I freeze slices for later?

Yes, wrap slices individually and freeze for up to two months. Thaw at room temperature before serving.