Reese's Peanut Butter Banana Bread

I stumbled across this Reese's peanut butter banana bread recipe last winter when I was snowed in with three black-spotted bananas and a pantry full of holiday candy leftovers. Let me tell you, it was a happy accident that's become my most-requested baking recipe. There's something magical about the way the peanut butter melts into the banana bread batter, and those pockets of Reese's cups that get all soft and gooey when they're warm from the oven... pure heaven.

Last month I brought this to my son's baseball team potluck and watched as grown adults fought over the last piece. My neighbor Linda asked for the recipe right there on the spot, scribbling it down on the back of a napkin. Two days later she texted me a picture of her own loaf with "OMG THIS IS DANGEROUS!" as the caption.

Kitchen Staples

• Overripe bananas - 3 large (about 1½ cups mashed)
• Creamy peanut butter - ½ cup
• Reese's peanut butter cups - 1 cup chopped (regular size)
• All-purpose flour - 1 ¾ cups
• Granulated sugar - ¾ cup
• Baking powder - 1 teaspoon
• Baking soda - ½ teaspoon
• Salt - ¼ teaspoon
• Eggs - 2 large
• Unsalted butter - ½ cup (1 stick), melted
• Vanilla extract - 1 teaspoon

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Baking Magic

Prep Your Kitchen:

Preheat oven to 350°F. Grease and line a loaf pan with parchment paper (with overhang).

Mash Those Bananas:

In a large bowl, mash the overripe bananas with a fork until mostly smooth with some lumps.

Mix Wet Ingredients:

Add melted butter, eggs, peanut butter (softened slightly if needed), and vanilla to the mashed bananas. Stir until well combined.

Combine Dry Ingredients:

In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Bring It All Together:

Pour the dry ingredients into the wet banana mixture and stir just until combined. Be careful not to overmix; a few streaks of flour are okay.

Add The Good Stuff:

Gently fold in the chopped Reese's peanut butter cups, reserving a few for topping.

Bake With Care:

Pour batter into the prepared loaf pan. Sprinkle the reserved Reese's pieces on top. Bake for about 1 hour, or until a toothpick inserted in the center comes out with a few moist crumbs. Check for doneness around 50 minutes. Tent with foil if the top browns too quickly.

I first made this recipe when my daughter came home from college and was feeling homesick. She'd always loved my regular banana bread, but adding her favorite candy took it over the top. Now she requests it whenever she visits, and I've started sending mini loaves back to school with her. Her roommates apparently hover around like vultures when one of my care packages arrives.

Perfect Texture

This banana bread has the ideal texture – moist and tender but not gummy or dense. The outside gets this slight crust that offers the perfect contrast to the soft interior. What makes this version special is how the peanut butter affects the crumb structure – it creates this velvety softness that regular banana bread doesn't have.
One of the things I love most about this recipe is that it's not too sweet. The peanut butter adds richness without sugar, and the ripe bananas provide natural sweetness, so you don't need to load it up with added sugar. The Reese's cups give you those perfect little bursts of chocolate-peanut butter goodness without overwhelming the banana bread base.
This bread somehow manages to be both a comfort food and something special enough for company. I've served it as a casual breakfast with coffee and also dressed it up with a scoop of vanilla ice cream for dessert. It's that rare recipe that works for pretty much any occasion.

Serving Ideas

Slice it while still slightly warm and add a small scoop of vanilla ice cream for dessert. Toast a slice and spread with a thin layer of peanut butter for breakfast. Pack squares in lunch boxes for a sweet treat that's not just empty calories.

Flavor Twists

Add a swirl of strawberry jam through the batter for a PB&J inspired version. Mix in some mini chocolate chips along with the Reese's for extra chocolate goodness. Drizzle the cooled loaf with a simple powdered sugar glaze for a prettier presentation.

Storage Tips

Keep it wrapped tightly at room temperature for 3-4 days – if it lasts that long! Slice before freezing so you can take out individual pieces when cravings hit. Wrap frozen slices in a damp paper towel and microwave for 20-30 seconds to refresh.

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Baking Secrets

Use bananas that are extremely spotty or even black for the best flavor. Chopping the Reese's cups when they're cold helps them hold their shape better. Tap the pan on the counter a few times before baking to release any air bubbles.

This Reese's peanut butter banana bread has become my signature bake – the thing I'm known for at potlucks and the most frequent request when I ask what I should bring to gatherings. There's something so satisfying about creating something this delicious from ingredients that might otherwise go to waste. Those spotty bananas that nobody wants to eat transform into something everyone fights over. And honestly, the recipe is so forgiving that it's almost impossible to mess up, which makes it perfect for baking with kids or when you're multitasking. Every time I make it, I'm reminded that sometimes the best recipes come from simple ingredients and a willingness to experiment.

Frequently Asked Questions

→ Can I use natural peanut butter in this recipe?

Yes, but the texture may be slightly different. Natural peanut butter tends to be runnier, so you might need to reduce other liquids slightly or add a bit more flour.

→ How do I know when my bananas are ripe enough for banana bread?

The best bananas for banana bread are very ripe with lots of brown spots or even mostly black peels. They should be soft and sweet smelling.

→ Can I make this recipe into muffins instead of a loaf?

Absolutely! Pour the batter into lined muffin tins and bake at the same temperature for about 20-25 minutes until a toothpick comes out clean.

→ How should I store this banana bread?

Store in an airtight container at room temperature for 3-4 days, in the refrigerator for up to a week, or freeze (well-wrapped) for up to 3 months.

→ Can I make this recipe gluten-free?

Yes, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. The texture may be slightly different but still delicious.