Since posting this, I made the bread again and it was perfect!! I’ve made changes below!
Happy February! Thought it would appropriate to start the month of love off with a chocolaty recipe!
We had some friends visit a few weekends ago and I made this scrumptious recipe, Reese’s Peanut Butter Banana Bread, I found on Pinterest (whats new, right?). I was sold at Reese’s! It’s really easy to make and is delicious. It’s pretty sweet so one loaf goes a long way, either for breakfast or a dessert!
I was so disappointed when I went to the store and couldn’t find the mini reese’s peanut butter cups. I mean I looked everywhere! So I used 4 oz. peanut butter chips and 4 oz. chocolate chips. Also, I found that the top started browning quickly, so I recommend turning the temperature back a bit after a while. As I cut into the loaf, the top was a bit crunchy while the inside was a little gooey…and I’m ok with gooey! Remember it is banana bread so it will be moist! Yum! Update: I found the mini reese’s peanut butter cups!! They are in the candy aisle click this link to see what the bag look likes. Also, I cooked the loaf at 325 degrees the entire 60 minutes and it was PERFECT!!
Reese’s Peanut Butter Banana Bread
3 very ripe bananas, mashed
½ cup peanut butter
¼ cup oil
½ cup granulated sugar
¼ cup brown sugar
1 ½ cups of all-purpose flour
½ tsp. baking soda
1 ½ tsp. baking powder
½ tsp. salt
8 oz. bag of Reese’s Mini cups
Preheat oven to 325 degrees. Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening. In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside. In a large bowl, stir together your bananas, peanut butter, oil, egg and sugars. Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy. Fold in your Reese’s Mini cups and spread batter into prepared pan. Bake for approx. 1 hour or until toothpick inserted into center comes out clean. Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.