Our Peanut Butter Banana Bread is a must-try for breakfast or snack. This recipe is packed with mini Reese's cups and topped with a rich and creamy glaze. It's guaranteed to become your new favorite way to use up ripe bananas.
This post was first published in April 2020. It was updated and then republished in May 2024.
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Banana bread is one of my favorite things to bake when we have extra-ripe bananas on the counter. I usually make sour cream banana bread because our kids love it the most. It is my favorite quick bread recipe because it's also easy to customize with different flavors.
Over the past few years, I have made several fun variations on our classic recipe. Two of my favorites are Funfetti and double chocolate banana bread.
This week, I decided to add peanut butter to the batter. Trust me, that was a great idea. This simple ingredient takes it to a whole new level. Candy bars and a creamy peanut butter glaze make this Reese's banana bread irresistible!
Why You'll Love This Peanut Butter Cup Banana Bread Recipe
- Best way to use up old bananas. Seriously, it's the best banana bread ever. At least, that's what our oldest son told me. He is my chief taste tester right now, so you can believe him.
- Great flavor combo. Each slice has just the right amount of banana and peanut butter. Both adults and kids enjoy this sweet combo.
- Serve any time of day. This sweet bread is great for breakfast, brunch, or dessert. Your family and friends will love it!
Main Ingredients
You can make yummy Reese's peanut butter banana bread at home with simple ingredients from your kitchen or pantry. Just remember to grab a bag of Reese's cups from the store first.
- Granulated Sugar: This sweetens the batter even more.
- Unsalted Butter: Let the butter sit out until softened. You should be able to cream the butter and sugar easily.
- Vanilla Extract: Adds excellent flavor.
- Large Eggs: The "liquid" in this recipe.
- Sour Cream: Adds moisture and gives the bread a soft, moist texture. In a pinch, use full-fat sour cream or plain Greek yogurt.
- Creamy Peanut Butter: You can substitute a crunchy variety if you prefer.
- Ripe Bananas: The riper the bunch, the better they are for sweet bread. If yours are not ready yet, see our tips on how to ripen bananas.
- Baking Soda: Provides lift as the sweet bread bakes, so you don't need baking powder.
- All-Purpose Flour: Gives the batter structure. See how to measure flour correctly so your recipe turns out every time.
- Reese's Mini Cups: These small unwrapped candies are perfect for this recipe. Cut each one in half to distribute them evenly in the bread.
Use any leftover candies to make Reese's puppy chow or Reese's bars.
How To Make Reese's Banana Bread
One of the things I love most about peanut butter banana bread is how simple it is to make. Mix the ingredients, pour the batter into a pan, sprinkle some extra Reese's cups on top, and bake. It's a piece of cake!
- Beat the nut butter, butter, and sugar in a large bowl until creamy. Add the eggs, sour cream, mashed bananas, and vanilla and beat again.
- Stir the dry ingredients, then slowly mix them into the wet ingredients.
- Gently stir in the peanut butter cups, then spoon the batter into a greased loaf pan. Add a few more candies on top.
- Bake until a knife inserted in the center of the loaf comes out mostly clean. Remove and let cool in the pan for 10-15 minutes, then flip out and let it cool completely.
Peanut Butter Glaze
To take this recipe to the next level, add the glaze to the top of the peanut butter cup banana bread. It adds another layer of goodness that will have you reaching for another slice immediately.
The thick and creamy glaze slowly melts into the top of the loaf, making it even more delicious.
BruCrew Tips
- Use overripe bananas. Ripe bananas with black spots are the sweetest and most moist and will give your recipe the best flavor.
- Use a well-prepared pan. Spray your loaf pan with nonstick cooking spray so the bread comes out easily. You can also make a sling out of parchment paper to lift the loaf out of the pan easily.
- Mash the bananas thoroughly. Use a fork and a plate to mash the ripe fruit before adding it to the batter.
- Do not over-mix the batter! Lumps are ok. Overmixing can also make the bread tough.
- Use other mix-ins. Try other chopped candy bars or chocolate chips.
Storing and Freezing
After baking, let the whole loaf cool completely on a wire rack. Then, place it in an airtight container or cover it with plastic. Stored properly, it can stay on the counter for 3-4 days.
To freeze sweet bread, let it cool to room temperature. Wrap the entire loaf (without the glaze) or individual slices in plastic wrap. Then, place them in a freezer bag or container and freeze for 2-3 months. When ready to use, thaw it in the fridge before serving.
FAQs
Overripe bananas with black spots are sweetest and most moist. They will also have the best flavor for baked goods.
Yes, you can substitute a natural variety. However, the natural peanut butter is runnier, so stir it well before measuring.
Start testing the loaf about 10 minutes before you think it will be finished, as all ovens bake differently. Use a toothpick to check the center before removing it from the oven.
The recipe is done when a toothpick comes out clean or with a few crumbs. If it comes out with batter, continue baking for another 5-10 minutes.
More Easy Sweet Breads
- Lemon Loaf
- Cinnamon Banana Bread
- Chocolate Zucchini Bread
- Blueberry Banana Bread
- Apple Cider Bread
- Mocha Banana Bread
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Recipe
Reese's Peanut Butter Banana Bread
Our Reese's Peanut Butter Banana Bread is a must-try for breakfast or snack. This recipe is packed with mini peanut butter cups and topped with a rich peanut butter glaze. It's guaranteed to become your new favorite way to use up ripe bananas.
Ingredients
For the Bread
- ⅓ cup creamy peanut butter
- ⅓ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ⅓ cup sour cream
- 1 cup mashed banana (2-3 depending on size)
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon table salt
- 7.6 ounce bag mini peanut butter cups, halved
For the Glaze
- ¼ cup creamy peanut butter
- ½ cup powdered sugar
- 2-3 tablespoons milk
Instructions
- Preheat oven to 350°F. Spray a metal 9x5 loaf pan with nonstick spray.
- Beat peanut butter, butter, and sugar until creamy.
- Add eggs, sour cream, banana, and vanilla and beat again.
- Stir together flour, cinnamon, baking soda, and salt. Slowly mix the dry ingredients into the banana mixture until combined.
- Gently stir the peanut butter cup halves into the batter. Spoon into the prepared pan.
- Bake for 60-70 minutes or until a toothpick or knife inserted in the center comes out with just a few crumbs on it.
- Remove and let cool in the pan for 15 minutes, then flip out onto a wire rack. Flip the bread right side up and let cool.
- Stir together the glaze ingredients until smooth. Spread on top of the slightly warm banana bread. Let set before cutting into slices.
Notes
- Use overripe bananas. Ripe bananas with black spots have the best sweetness and moisture and will give your bread the best banana flavor.
- Use a well-prepared pan. Spray your loaf pan with nonstick cooking spray so the bread comes out easily. You can also make a sling out of parchment paper to lift the loaf out of the pan easily.
- Mash the bananas thoroughly. Use a fork and a plate to mash each ripe banana before adding it to the batter.
- Do not over-mix the batter! Lump are ok. Plus, too much mixing can make the bread tough.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 303Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 48mgSodium: 226mgCarbohydrates: 41gFiber: 2gSugar: 25gProtein: 6g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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