Why You’ll Love This Recipe

I love how this banana bread brings together three irresistible flavors: rich peanut butter, sweet banana, and melty Reese’s cups. The texture is moist and tender thanks to oil and ripe bananas, while each bite delivers pockets of gooey chocolatey peanut butter—absolutely dreamy

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups all-purpose flour
½ tsp baking soda
1½ tsp baking powder
½ tsp kosher salt
3 very ripe bananas, mashed (about 1 cup)
½ cup creamy peanut butter
¼ cup vegetable oil
2 large eggs
1 cup granulated sugar (or ½ cup sugar + ½ cup light brown sugar)
8 oz mini Reese’s Peanut Butter Cups, roughly chopped (reserve a handful for topping)

directions

I preheat the oven to 350 °F and line a 9×5″ loaf pan with parchment or coat it well with nonstick spray
In a mixing bowl, I whisk the flour, baking soda, baking powder, and salt.
In another bowl, I combine mashed bananas, peanut butter, oil, eggs, and sugar until smooth and creamy
I fold the dry ingredients into the wet, mixing just until no streaks remain.
I gently fold in most of the chopped Reese’s cups, reserving some to sprinkle on top
I pour the batter into the prepared pan, top with the reserved cups, and bake for 55–60 minutes until a toothpick comes out clean
I let it cool in the pan for about 10 minutes before transferring it to a rack to finish cooling.

Servings and timing

Servings: about 12 slices
Prep time: ~15 minutes
Bake time: 55–60 minutes
Total time: approximately 1 hour 15 minutes

Variations

I sometimes swap half the granulated sugar for light brown sugar for a deeper, caramel note
I’ve swapped vegetable oil for melted butter for a richer crumb.
To lighten it up, I replace part of the sugar with Greek yogurt and add peanut butter chips as a mix-in
For an extra chocolate punch, I fold in a handful of semi-sweet chocolate chips.
If I’m out of Reese’s, I use chopped chocolate peanut butter cups or dark chocolate chunks instead.

storage/reheating

I wrap slices in foil or store them in an airtight container at room temperature for up to 3 days; refrigerating can dry the loaf For longer storage, I freeze individual slices for up to 3 months. To reheat, I warm them briefly in the microwave (~20 s) or the toaster oven for a quick, melty pick-me-up.

FAQs

Can I use natural peanut butter instead of creamy?

I stick with creamy—natural versions can separate and make the batter oily

Do the Reese’s cups melt in the bread?

Yes—they soften and become slightly gooey, creating wonderful pockets of flavor. For chunkier bites, I refrigerate the cups before chopping.

Can I make this with frozen bananas?

Absolutely! I thaw and drain them first, then mash—they add the same moisture and sweetness.

Does this recipe work as muffins?

Yes—if I pour into muffin tins, I bake for about 18–22 minutes until a toothpick comes out clean .

How can I make a glaze topping?

I’ve drizzled a simple mixture of peanut butter and powdered sugar (thinned with milk or water) over warm slices—delicious!

Conclusion

I adore this Reese’s Peanut Butter Cup Banana Bread for its decadent flavor and homey appeal. It’s my go-to when bananas are overripe and the craving for something indulgent hits. Every time I bake it, it disappears—so good warm, on its own, or toasted the next day.