Oh, hello. Is your mouth watering yet?
A week or so ago I had some bananas leftover that were right on the brink of possibly starting their own fruit fly colony. And as every good banana bread maker knows, that’s when you mash them up to make banana bread!
Years ago I found someone’s blog who had a recipe for Reese’s Peanut Butter Cup banana bread. I wrote down the recipe and then was never able to find the blog again. Good job, me. I would love to credit that person here, but I guess it just wasn’t meant to be.
If you Google Reese’s Peanut Butter Cup Banana Bread you’ll find several different recipes and I’m sure they are all amazing, but they are not this banana bread. What sets this recipe apart is that it does not call for peanut butter in the actual banana bread batter itself.
Don’t get me wrong–there is nothing wrong with a packed in peanut butter flavor, but I tend to to love the taste of just a run-of-the-mill normal banana bread and peanut butter definitely masks that a little bit.
As you can probably tell from this picture those are not Reese’s Peanut Butter Cups. They are actually the Butterfinger Peanut Butter Cups–which are fricken awesome, by the way! They are similar in taste and size but there is a bit of a Butterfinger crunch at the bottom.
The bread itself is so, so moist and packed full of banana flavor. The peanut butter cups are a nice chocolatey surprise with each bite. It’s ooey, it’s gooey, and it’s just perfect heated up with a scoop of vanilla ice cream over the top.
Here’s the recipe!
- 3 or 4 extremely ripe bananas.
- 1/4 c vegetable oil
- 1 egg
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 cup all-purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 8 oz bag of peanut butter cups, regular or bite-sized
- Grease your loaf pan and preheat your oven to 350º F.
- Mash your bananas with a fork or potato masher. The bananas should be soupy, but leave a few chunks; those will turn into lovely pockets of banana in the bread itself.
- Add your oil, eggs, and sugar to the banana bowl. Mix to combine and set aside.
- Sift together your flour, baking soda, baking powder, and salt.
- Gently fold all of the flour mixture into the banana mixture, but don't over mix.
- Fold in all over your peanut butter cups. If you use the large ones you'll definitely want to chop them into chunks. Reserve a few whole ones for the top (5-7 of them should do it).
- Transfer the mixture to your loaf pan (it should lumpy) and place the reserved peanut butter cups on top.
- Bake for approximately 45 minutes to an hour, or until a toothpick inserted into the center comes out clean.
- You can some peanut butter or chopped peanuts for more peanut flavor.
- Swirl in some Nutella for a sweet surprise!