Reese’s Peanut Butter Banana Bread is the most amazing quick bread recipe ever! Chocolate, peanut butter and bananas combine in this moist, sweet bread. Perfect for breakfast, dessert or a quick snack.
Love quick breads? You MUST try this easy banana bread recipe made with leftover Reese’s Peanut Butter Cups! It is out of this world amazing!
Nothing beats that winning combination of creamy peanut butter flavor and luscious peanut butter cups. It’s a peanut butter lovers dream. Make it for dessert, breakfast or a quick snack. This recipe makes two 9-inch loaves and they never last long in my house.
Grab those overripe bananas sitting on your counter now and make this recipe. They’ll give this yummy bread the best banana flavor.
Why You’ll Love Peanut Butter Cup Banana Bread
- A delectable treat for any occasion
- Peanut butter, chocolate and bananas are a super combination
- Makes a tender, sweet and moist banana bread
- Makes two loaves and you can freeze one for later if you like
- Great way to use up overripe bananas and/or leftover Reese’s chocolate
- Ripe bananas – I used 4 small ripe bananas which equals about 2 cups of mashed bananas. You can use bananas that are not completely ripe, but bear in mind that there will be a flavor and consistency change.
- Large eggs
- Salted butter – You can opt for unsalted butter if that’s what you have, but make sure to add a pinch of salt to the batter.
- Light brown sugar – If you don’t have brown sugar, you can replace it with granulated sugar.
- Granulated sugar – You can opt for light brown sugar here too. Brown sugar and white sugar can be used interchangeably in this recipe.
- Creamy peanut butter
- All-purpose flour
- Baking soda
- Reese’s Peanut Butter Cups – You can use Reese’s Mini Cups, Reese’s Pieces or a generic brand of peanut butter cups.
How to Make Reese’s Peanut Butter Banana Bread
- Step One: Preheat the oven to 350°F. Spray two 9×5 inch loaf pans with cooking spray or line with parchment paper.
- Step Two: Beat the mashed bananas, eggs, butter, light brown sugar, sugar, and peanut butter in a large bowl with a hand mixer or stand mixer, about 2 to 3 minutes.
- Step Three: Add all-purpose flour and baking soda to the wet batter and mix until just combined, about 1 minute.
- Step Four: Fold in 1 ½ cups of the roughly chopped Reese’s Peanut Butter Cups, setting the other ½ cup aside for now.
- Step Five: Pour the batter evenly into the prepared loaf pan and bake for 50 to 60 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Step Six: Remove from the oven and let the bread cool for 10 minutes before topping with the remaining Reese’s Peanut Butter Cups.
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What to Serve with Reese’s Banana Bread
- Fresh fruit
- Vanilla ice cream
- Coffee or tea
- Slathered with a generous helping of peanut butter, whipped cream cheese or softened butter
- Banana sandwich – Try my Honey Banana Grilled Cheese.
Variations and Substitutions
- Use crunchy peanut butter for a bit more texture.
- Add some chopped walnuts in with the chopped Reese’s cups.
- Pour half of the batter into the bread pan, add a layer of cream cheese filling and then pour the rest of the batter on top. I like this cream cheese filling recipe.
- Include a peanut butter crumble on the top layer of the batter.
- Make some chocolate frosting or peanut butter frosting to spread on top of the finished loaf.
- Add in some chocolate chips – either semi-sweet, dark or milk chocolate. Reese’s peanut butter chips would also be tasty.
- Make a peanut butter glaze to drizzle on top of the baked banana bread.
You can store this banana bread on the counter or in the fridge – it’s up to you!
To store on the counter
Cool the bread to room temperature and then place in an airtight container that has a little extra air in it. Also, add a napkin or paper towel to keep the banana bread from becoming too moist. Store up to 4 days.
To store in the refrigerator
Cool the bread to room temperature and then wrap it tightly in plastic wrap. It will keep for 1 week in the fridge. Keep in mind that storing it in the fridge can dry it out a little. I prefer storing my banana bread on the counter.
Can I Freeze?
Yes, you can freeze this banana bread! I often make the two loaves and freeze one for later.
Wrap the loaf in plastic wrap first and then wrap again in aluminum foil. It will last about 3 months in the freezer if tightly wrapped.
How Ripe Should Bananas Be for Banana Bread?
Let’s just say that too ripe doesn’t exist when it comes to banana bread. Those awful looking black bananas actually deliver the sweetest flavor. As long as there is no mold, you should be good to go!
Don’t use green unripe bananas (blech!). Look for bananas that have some brown spotting at least.
How to Quickly Ripen Bananas?
If you’re like me, all the stores have the green hard unripe bananas for sale. Making banana bread isn’t going to happen, but there is a way you can quickly ripen them up.
Place the bananas in a brown paper bag. Fold the top of the bag shut. Let the bananas sit out on the kitchen counter overnight. They should be ok for you to use in banana bread the next day.
How to Keep Banana Bread Moist
Store your banana bread on the counter top instead of the fridge. The cold air dries out the bread.
Can I Bake In Something Other Than a Loaf Pan
Yes, of course! You can make this recipe into muffins or a bundt cake.
- Muffins: Pour batter into greased muffin tins. Bake at 375°F for 25 minutes or until a toothpick comes out clean from the center of a muffin.
- Bundt Pan: Pour batter into a greased 9 or 10 inch bundt pan. Bake at 350°F for 55 to 60 minutes. Test with a toothpick for doneness.
Banana Bread Recipes
- Crockpot Banana Bread
- Banana Bread (classic recipe)
- White Chocolate Cherry Banana Bread
- Nutella Banana Bread
- Marbled Banana Bread
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
Reese’s Peanut Butter Banana Bread
- 2 cups bananas mashed
- 3 eggs large
- ½ cup salted butter softened
- ½ cup light brown sugar lightly packed
- ½ cup sugar
- ⅓ cup creamy peanut butter
- 2 cup all-purpose flour
- 1 tsp baking soda
- 2 cups Reese's Peanut Butter Cups roughly chopped and divided
- Preheat the oven to 350°F. Spray two 9×5 inch loaf pans with cooking spray or line with parchment paper.
- Beat the mashed bananas, eggs, butter, light brown sugar, sugar, and peanut butter in a large bowl with a hand mixer or stand mixer, about 2 to 3 minutes.
- Add all-purpose flour and baking soda to the bowl and mix until just combined, about 1 minute.
- Fold in 1 ½ cups of the roughly chopped Reese's Peanut Butter Cups, setting the other ½ cup aside for now.
- Pour the batter evenly into the prepared loaf pan and bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool for 10 minutes before topping with the remaining Reese's Peanut Butter Cups.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.