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Tuesday, February 25, 2014

Reese's Peanut Butter Cup Banana Bread

The bananas on my counter have been staring at me every time I walk into the kitchen over this past week. So yesterday I finally googled bread recipes to see what other creations can be made with bananas and I stumbled across a recipe for Reese’s peanut butter cup banana bread…OH MY! I started drooling while I was admiring the photos of this bread….it looked so yummy, like you could just reach out and grab yourself a slice! I don’t know if you’ve seen it, but if you haven’t yet, just take a look here.

Right then I knew I had to make this bread and see if it really tastes as good as it looks. I used the same recipe as for my chocolate chip peanut butter banana bread with a few minor changes. Really the only difference I made was adding in Reese’s mini peanut butter cups instead of mini chocolate chips and peanut butter chips. But the taste to me was totally different, in a good way (smile).

This bread doesn’t taste anything like the chocolate chip peanut butter banana bread recipe, it tastes much better, if you can believe that! More banana-ey and more peanut buttery! And then when you bite into a piece of the peanut butter cup, it’s a little bit of a chocolate banana peanut butter party in your mouth! And yes, banana-ey is a word because remember the rule here, it’s always a word in Sweet and Spicy Monkey’s world! {smile}).

This bread has got to be my new favorite recipe and I know if Elvis were still alive, this bread would be his favorite too!

Reese's Peanut Butter Cup Banana Bread


2 cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon salt

3 ripe medium bananas, mashed

½ cup creamy peanut butter

½ cup granulated sugar

½ cup brown sugar, packed

1/3 cup buttermilk

¼ cup oil

2 eggs

2 teaspoons vanilla extract

10 ounces Reese’s miniature peanut butter cups (1 small package)


Preheat oven to 350F degrees.

Remove wrappings from Reese’s peanut butter cups and place unwrapped pb cups in a small bowl. Set aside.

Spray an 8” x 4” bread pan with a non-stick cooking spray. Then line same pan with parchment paper so it hangs over the two long sides.

In a medium mixing bowl combine flour, baking soda, and salt. Set aside.

In a large mixing bowl, blend together remaining ingredients of mashed bananas, peanut butter, sugars, buttermilk, oil, eggs, and vanilla until it becomes a creamy mixture.

Add in dry ingredients to creamy mixture a little at a time, blending thoroughly.

Gently fold in by hand the Reese’s mini peanut butter cups, trying not to break them into pieces.

Pour mixture into your prepared pan with parchment paper. Filling approximately 2” from the top **so it has room to expand while baking.

Bake for approximately 1 hour to 1 hour and 15 minutes or until top is golden brown and knife or toothpick comes out clean when inserted into middle of bread.

Remove from oven and let cool in pan for approximately 10 minutes. After 10 minutes, remove bread from pan by lifting the parchment paper and place on a wire rack where it can cool.

After 5 minutes, carefully remove parchment paper from bread and let cool completely on wire rack.

Bread can be stored up to 5 days in an airtight container, Ziploc bag, or plastic wrap.

*Helpful Hints*

- I prefer to use sea salt and sunflower oil instead of table salt and vegetable oil.

- You can substitute ¼ cup of apple sauce for the oil.

- The parchment paper makes for easy removal of the bread from the pan and also helps prevent the bottom and sides from burning.
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