Reese’s Peanut Butter Banana Bread is a sweet, rich twist on classic banana bread that brings together the comforting flavor of ripe bananas with creamy peanut butter and the irresistible crunch of Reese’s candy. It’s the perfect treat for peanut butter lovers and chocolate fans alike. I love making it for brunch, dessert, or even an indulgent snack.
Why You’ll Love This Recipe
I can’t get enough of the way the flavors come together in this loaf. The bananas make it moist, the peanut butter adds a nutty depth, and the Reese’s pieces or cups bring that gooey, chocolatey surprise in every bite. It’s easy to mix up in one bowl and makes the kitchen smell amazing while it bakes.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ripe bananas
- Creamy peanut butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Reese’s peanut butter cups or pieces (chopped)
- Optional: chocolate chips or a peanut butter drizzle for topping
directions
- I preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a large bowl, I mash the bananas, then stir in peanut butter, sugars, eggs, and vanilla until smooth.
- I add the flour, baking soda, and salt, mixing until just combined.
- I fold in the chopped Reese’s pieces or cups, saving a few for the top.
- I pour the batter into the prepared pan and sprinkle the remaining candy (and optional chocolate chips) on top.
- I bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- I let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe yields one loaf, about 8 to 10 slices. Prep time is around 15 minutes, and baking time is 55 to 65 minutes.
Variations
- I sometimes swirl extra peanut butter into the batter before baking for a marbled effect.
- I use crunchy peanut butter for added texture.
- If I don’t have Reese’s, I substitute with chocolate chips or chopped chocolate and a spoonful of peanut butter.
- I like adding a streusel topping or a light dusting of powdered sugar for presentation.
storage/reheating
I store the banana bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To freeze, I wrap slices individually in plastic wrap and store in a freezer bag for up to 3 months. I reheat slices in the microwave for 15-20 seconds to bring back that warm, fresh-baked texture.
FAQs
Can I use natural peanut butter?
Yes, I can use natural peanut butter, but I make sure it's well-stirred and not too oily to avoid changing the texture.
What kind of Reese’s should I use?
I use either mini peanut butter cups chopped into pieces or Reese’s pieces candy. Both work great and add delicious bursts of chocolate and peanut butter.
Can I make this gluten-free?
Yes, I substitute the all-purpose flour with a gluten-free flour blend that works for baking. I make sure it's a 1:1 ratio type.
Can I make muffins with this batter?
Definitely. I pour the batter into a lined muffin tin and bake at 350°F for about 20-25 minutes.
How ripe should the bananas be?
I use bananas with lots of brown spots. The riper, the better—they add more sweetness and moisture.
Conclusion
Reese’s Peanut Butter Banana Bread is the ultimate mash-up of my favorite flavors. It’s moist, packed with chocolatey peanut butter goodness, and super easy to make. Whether I’m baking it for a special brunch or just to use up ripe bananas, it always disappears fast.
Reese’s Peanut Butter Banana Bread
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Total Time: 70–80 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Reese’s Peanut Butter Banana Bread is a dreamy fusion of moist banana bread, creamy peanut butter, and gooey Reese’s candy. It’s rich, flavorful, and packed with chocolatey, nutty goodness in every bite. Perfect for breakfast, dessert, or a sweet snack, this one-bowl recipe is easy to make and even easier to love—especially for peanut butter and chocolate fans.
Ingredients
- 3 ripe bananas, mashed
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup chopped Reese’s peanut butter cups or Reese’s pieces
- Optional: ¼ cup chocolate chips or peanut butter drizzle for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas. Add peanut butter, granulated sugar, brown sugar, eggs, and vanilla. Mix until smooth.
- Stir in flour, baking soda, and salt until just combined.
- Fold in most of the chopped Reese’s, reserving a few for topping.
- Pour batter into the prepared loaf pan. Top with remaining Reese’s and optional chocolate chips or drizzle.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Swirl extra peanut butter into the batter before baking for a marbled look.
- Use crunchy peanut butter for extra texture.
- Substitute chocolate chips and a spoonful of peanut butter if Reese’s aren’t available.
- Add a streusel topping or powdered sugar for a bakery-style finish.
- Great as muffins—just bake at 350°F for 20–25 minutes.
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