I like to bake. It evokes happiness and warmth and aromas that make the whole house smell amazing. I’m not saying I’m the best baker ever, but give me a recipe that’s foolproof and I’ll bring it to life.
When I came across this banana bread on a fellow blogger’s site, well, I knew I had to have it. The very idea of mixing bananas and peanut butter with more peanut butter was enough to send me running to the kitchen to bake at 9 pm.
Sometimes you just can’t wait till morning.
It’s hard to imagine improving upon a classic (banana bread = delish), but I’m telling you the addition of mini Reese’s peanut butter cups is killer.
And killer is good.
Besides, all that peanut butter and bread is really just a vessel to get at the fruit, and everyone knows fruit is a necessary component to healthy eating. Am I right?!
This couldn’t be simpler. Preheat an oven to 350 F. Grease a loaf pan with butter or shortening, then carefully toss a few tablespoons of flour around the inside, just to coat. Discard excess flour.
Mix all of your ingredients together in a bowl (I like to mix the wet ingredients first, then incorporate in the dry ingredients).
Fold in one bag of mini Reese’s peanut butter cups — minus the few small handfuls that you already ate, of course.
Pour mixture into the loaf pan, then bake for 1 hour, or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes, then run a knife along the edges of the pan to loosen the bread. Remove from the pan, slice, and eat!
True or false: I may have eaten the peanut butter cups from a few slices of banana bread before giving them to John.
I know, I know… I am a horrible person.
P.S. Anyone else think turning this into french toast is a wonderful idea??
Reese’s Peanut Butter Banana Bread
*Recipe from Cookies and Cups.
Yields: 10 servings
Time: < 10 minutes prep, 1 hr cooking, 10 minutes cooling
- 3 very ripe bananas, mashed
- 1/2 cup peanut butter
- 1/4 cup vegetable oil
- 1 egg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 8 oz bag of Reese’s mini cups
- Preheat oven to 350 F. Grease your loaf pan with butter or shortening. Dust with flour and shake until all sides are evenly coated. Discard excess flour.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, stir together bananas, peanut butter, oil, eggs, and sugar.
- Pour the dry ingredients into the wet ingredients and stir until just combined. The batter will be lumpy.
- Fold in the mini Reese’s cups and spread batter into the prepared pan. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then loosen the edges of the pan with a knife. Transfer bread to a cooling rack. Slice and serve!