I made a from-scratch Reese’s Peanut Butter Banana Bread studded with molten peanut butter pockets and ribbons of chocolate that make every slice feel like a mini reveal.

Jump to Recipe

I am obsessed with Reese’s Peanut Butter Banana Bread because the mashed very ripe bananas make every bite sticky and sing of banana, and the chopped Reese’s peanut butter cups melt into pockets of pure candy chaos. I love that it’s dense but tender, tender enough to make a serious coffee feel unnecessary.

And the aroma pulls me from any room. I eat it warm, room temperature, or chilled.

Pure snack-level decadence. No apologies.

I crave another slice immediately daily. Edges caramelize to a slight crisp, the center yielding and almost gooey, so no slice survives my kitchen ever anymore.

Ingredients

Print Recipe (No Advertisments)

Mashed bananas: sweet, super moist, and smells like ripe summer fruit in your loaf.
Melted butter: rich, silky mouthfeel that keeps slices tender and comforting.
Creamy peanut butter: nutty backbone and creamy density you kinda want in every bite.
Granulated sugar: light sweetness that balances banana and peanut butter notes.
Brown sugar: caramel warmth and little chew pockets that make it cozy.
Eggs: hold everything together so the bread isn’t crumbly or sad.
Vanilla extract: subtle warmth and sweetness that ties the flavors up nice.
Sour cream or yogurt: adds tang and keeps the crumb soft and springy.
All purpose flour: the structure — not fancy, just reliable.
Baking soda: helps rise and gives a light, airy crumb.
Baking powder: extra lift so your loaf isn’t dense and heavy.
Salt: sharpens the sweet and makes the peanut flavor pop.
Chopped Reese’s and chocolate chips: melty pockets and candy surprises in every slice.

Ingredient Quantities

1 1/2 cups mashed very ripe bananas (about 3 medium)

1/2 cup unsalted butter, melted

1/2 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream or plain yogurt

1 3/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup chopped Reese’s peanut butter cups or chopped mini Reese’s

1/2 cup semisweet chocolate chips (optional but recommended)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350F (175C). Grease a 9×5 inch loaf pan and line with parchment if you want easier removal, or just butter and flour it.

2. In a medium bowl mash 1 1/2 cups very ripe bananas with a fork until mostly smooth but a few small lumps remain.

3. In a large bowl whisk together 1/2 cup melted unsalted butter, 1/2 cup creamy peanut butter, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until smooth and a bit glossy.

4. Beat in 2 large eggs, 1 teaspoon vanilla extract and 1/4 cup sour cream or plain yogurt until well combined, then stir in the mashed bananas.

5. In another bowl sift or whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon salt so it’s evenly mixed.

6. Fold the dry ingredients into the wet mixture gently with a spatula just until combined; do not overmix or the bread will be tough.

7. Fold in 1 cup chopped Reese’s peanut butter cups and 1/2 cup semisweet chocolate chips, reserving a few pieces to sprinkle on top if you want it pretty.

8. Pour batter into the prepared loaf pan, smooth the top and sprinkle the reserved candies and chips over the top so you get melty pockets on the crust.

9. Bake 55 to 65 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter; if the top browns too fast loosely tent with foil.

10. Cool in the pan 10 minutes, then transfer to a wire rack to cool more. Serve warm, at room temp, or chilled. Leftovers keep covered in the fridge for up to 4 days or freeze sliced for longer storage.

Equipment Needed

1. Oven (preheated to 350F / 175C)
2. 9×5 inch loaf pan (plus parchment paper or butter + flour)
3. Mixing bowls (one medium for bananas, one large for wet ingredients, one for dry)
4. Measuring cups and spoons
5. Fork (for mashing bananas) and whisk
6. Rubber/silicone spatula for folding and smoothing batter
7. Knife and cutting board (to chop Reese’s)
8. Wire rack and toothpick or cake tester (for cooling and doneness check)

FAQ

Q: Can I use crunchy peanut butter instead of creamy? A: Yes you can, it will add little bits of peanut for texture. If your PB is very salty or oily, reduce added salt a pinch and stir well so batter is even.

Q: My bread sinks in the middle, what went wrong? A: Most likely overmixing or underbaking. Mix until just combined, don’t beat out the lumps. Bake until a toothpick comes out with a few moist crumbs and tent with foil last 10 minutes if top browns fast.

Q: Can I swap sour cream for all yogurt or milk? A: Plain yogurt is fine, same amount. Milk will make it thinner and less tender, if you only have milk add a tablespoon of melted butter or oil to help richness.

Q: How do I stop Reese's cups from sinking to the bottom? A: Toss the chopped cups in a tablespoon of flour before folding in, or sprinkle half of them on top and fold half into the batter. That helps them stay suspended.

Q: How long will this keep and can I freeze it? A: Store wrapped at room temp for 2 days, in the fridge up to 5 days. For longer, slice and freeze in an airtight bag up to 3 months. Thaw at room temp or microwave briefly.

Q: Want it more chocolatey, how much more chips or cups can I add? A: You can increase chips or chopped cups to 1 1/2 cups total. Too many add-ins can change bake time a bit so watch for that toothpick test.

Reese’s Peanut Butter Banana Bread Recipe Substitutions and Variations

Mashed very ripe bananas: swap for unsweetened applesauce (1 to 1) or pumpkin puree (1 to 1). flavor will change a bit and loaf may be a touch less banana-y, but it still stays moist.
Unsalted butter (melted): use melted coconut oil or neutral vegetable oil 1 to 1. coconut adds a slight coconut note, oil keeps the loaf tender.
Creamy peanut butter: try almond butter or sunflower seed butter 1 to 1. sunflower is great if you need nut-free for schools, almond gives a nuttier taste.
All purpose flour: replace with a 1 to 1 gluten-free flour blend, or use whole wheat pastry flour 1 to 1 for a slightly heartier, nuttier loaf. if using regular whole wheat, expect a denser crumb so maybe add an extra tablespoon of sour cream or yogurt.

Pro Tips

1) Use the ripest bananas you can find, even spotted and blackened ones. They mash easier and give more flavor. If your bananas arent that ripe, roast them at 400F for 15-20 minutes whole in the peel, then cool and scoop — it deepens the sweetness.

2) Bring eggs and sour cream to room temp before mixing. Cold ingredients can make the batter seize and give a denser loaf, so sit them out 20 to 30 minutes. If you forget, warm a jar of water, pour it in the sink and set the eggs (in their shells) in for a few minutes to gently warm them.

3) Don’t overmix once you add the flour. Fold just until you cant see streaks of flour. Overworking develops gluten and makes the bread tough. If you want pockets of gooey candy, fold most mix-ins lightly and reserve some to press on top.

4) Watch the baking closely in the last 15 minutes. If the top is getting too dark while the center is still raw, loosely cover with foil and keep baking. Let the loaf cool in the pan 10 minutes before turning out so it sets up and doesnt crumble. For best slices, refrigerate until cool, then slice with a serrated knife.