Introduction

This Reese’s Peanut Butter Banana Bread is a delightful twist on traditional banana bread, packed with the rich flavors of peanut butter and chunks of Reese’s cups. Moist and flavorful, it’s perfect for breakfast, dessert, or a sweet snack any time of day.

Two thick slices cut from a loaf of golden-brown cake with a slightly cracked crust on top are shown resting on a wooden board. The inside of the cake is light tan and fluffy, dotted generously with dark brown chunks and smaller bits of nuts. The texture looks soft and moist, with crumbs scattered around the cutting area. In the blurred background, a white daisy flower adds a touch of color and freshness. The scene is set against a white marbled texture, creating a clean, bright atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup smooth peanut butter
1/2 cup butter (softened)
2 tsp pure vanilla extract
2/3 cup granulated sugar
2/3 cup packed light brown sugar
4 large eggs
3 cups self-rising flour
1/2 cup plain Greek yogurt
4 small ripe bananas (mashed, about 1 1/2 cups)
1 1/2 to 2 cups chopped Reese’s cups

Instructions

Step 1: Preheat the oven to 350°F. Spray the bottom and sides of two non-stick metal 9 x 5 or 8 x 4-inch standard loaf pans with baking spray or grease and flour them.
Step 2: Using an electric mixer, cream together the peanut butter, softened butter, and vanilla extract for 2 minutes until fluffy.
Step 3: Add the granulated sugar and brown sugar. Beat on medium-high speed for 2 minutes until fully combined.
Step 4: Add the eggs one at a time, mixing well after each addition. Increase the mixer speed and beat for 30 seconds until the batter is light beige. Stop occasionally to scrape down the sides of the bowl.
Step 5: Lower the mixer speed and gradually add the self-rising flour alternately with the Greek yogurt, beginning and ending with the flour. Beat just until combined, scraping the bowl as needed.
Step 6: Fold in the mashed bananas and chopped Reese’s cups by hand until evenly incorporated.
Step 7: Divide the batter evenly between the two prepared loaf pans using a measuring cup.
Step 8: Bake for 35 minutes, then check the breads for browning. If they are browning too quickly, cover loosely with foil.
Step 9: Continue baking another 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Let the loaves cool in the pans for 15 minutes, then remove them and transfer to a cooling rack to cool completely before slicing.

Tips & Variations

Use very ripe bananas for the best natural sweetness and moisture in the bread.
For added texture, toss the chopped Reese’s cups in a little flour before folding them into the batter to prevent sinking.
Substitute Greek yogurt with sour cream or buttermilk if preferred.
Try using crunchy peanut butter instead of smooth for extra bite.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cooled loaves tightly wrapped in foil and plastic for up to 3 months. Thaw overnight at room temperature before serving. Reheat slices in a toaster oven or microwave for a few seconds for a warm treat.

How to Serve

The image shows a loaf of golden brown bread with a slightly cracked, crispy crust. Two thick slices have been cut from the loaf and are leaning against it, revealing a soft, light beige interior dotted with dark chocolate chunks evenly spread throughout. The texture inside looks moist and tender, while the crust has a slightly rough, firm texture. The bread and slices are placed on a wooden board with a blurred white flower in the background, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-rising flour?

Yes, if you don’t have self-rising flour, you can use all-purpose flour but add 1 tablespoon of baking powder and 1/2 teaspoon of salt for every 3 cups of flour used to mimic self-rising flour.

Can I make this with a single loaf instead of two?

Absolutely. Use one loaf pan, but expect the baking time to increase slightly. Begin checking for doneness around 50 minutes and continue baking until a toothpick comes out clean.