Peanut Butter Cup Banana Bread (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
2-3 ripe bananas, mashed
02 -
1/2 cup peanut butter (smooth or chunky)
03 -
1/2 cup unsalted butter, softened
04 -
3/4 cup granulated sugar
05 -
2 large eggs
06 -
1 tsp vanilla extract
07 -
1/2 cup sour cream or Greek yogurt
→ Dry Ingredients
08 -
1 1/2 cups all-purpose flour
09 -
1 tsp baking soda
10 -
1/4 tsp salt
→ Mix-ins
11 -
4-5 mini Reese's peanut butter cups, chopped
12 -
1/2 cup milk chocolate chips (optional)
13 -
1/4 cup chopped peanuts (optional, for extra crunch)
# Instructions:
01 -
Set your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it or lining with parchment paper for easy removal.
02 -
In a large bowl, beat the softened butter, peanut butter, and sugar together until the mixture becomes light and fluffy, about 2-3 minutes.
03 -
Mix in the mashed bananas, eggs, and vanilla extract until everything is well combined. Don't worry if the mixture looks a bit curdled.
04 -
In a separate bowl, whisk together the flour, baking soda, and salt until evenly mixed.
05 -
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream or yogurt. Mix just until no flour streaks remain - don't overmix.
06 -
Gently fold in the chopped Reese's cups, chocolate chips, and peanuts (if using) until evenly distributed throughout the batter.
07 -
Pour the batter into your prepared loaf pan and spread it out evenly. For extra decadence, place a few additional Reese's pieces on top.
08 -
Bake in the preheated oven for 55-65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
09 -
Allow the bread to cool in the pan for about 10 minutes, then carefully transfer to a wire rack to cool completely before slicing.
10 -
Slice and enjoy! For an extra treat, serve with a dollop of peanut butter or a drizzle of melted chocolate on top.
# Notes:
01 -
This bread gets even more flavorful the day after baking as the peanut butter flavor deepens.
02 -
Make sure your bananas are very ripe with lots of brown spots for the best flavor and natural sweetness.
03 -
The bread freezes well for up to 3 months if wrapped tightly in plastic wrap and aluminum foil.