INGREDIENTS
1 cup granulated sugar
½ cup unsalted butter room temperature
2 eggs beaten
1 cup bananas mashed (about 3 medium-sized bananas)
½ cup whole milk
1 tsp vanilla extract
2½ cups + 1 tbsp all-purpose flour divided
1 tsp baking soda
1 tsp baking powder
¼ tsp kosher salt
28 mini Reese’s cups divided
INSTRUCTIONS
Preheat oven to 350°F. Spray a 9×5 loaf pan with baking spray. Set aside.
Remove the wrappers of your mini Reese’s cups and cut 22 of them into quarters, and place them into a small bowl with 1 tablespoon of flour. Gently toss them to coat them with the flour. Cut the remaining 6 in half and set them aside in another small bowl to top your bread before baking.
In a medium-sized bowl, combine your flour, baking soda, baking powder and salt. Set aside.
In a large bowl, cream together, with a handheld mixer on medium speed, your butter and sugar. Add your eggs, banana and vanilla extract. Mix until combined.
Add your flour mixture and your milk to your butter mixture alternately. Starting and ending with your flour mixture. Mix on low speed, being careful not to over mix your batter.
Using a spatula, gently fold your quartered mini Reese’s cups into your batter.
Evenly spread your batter into your prepared loaf pan. Gently place your remaining mini Reese’s candies that were cut into halves onto the top of your batter. You will want to arrange them nicely for presentation purposes.
Bake your bread for 60-70 minutes, or until a toothpick inserted comes out clean. You will want to check your bread at 45 minutes, and if it is getting too brown, you can lightly tent it with aluminum foil to prevent over-browning.
Remove your bread from the oven and allow it to cool in the pan for 30 minutes before transferring it to a wire rack to continue to cool for another hour. Make sure your Reese’s Peanut Butter Banana Bread is completely cool before slicing.
NOTES
Important Notes:
This bread can be frozen for longer storage. Slice it into 12 (¾ inch) slices, then wrap the entire loaf well with plastic wrap. Place the plastic-wrapped loaf in a gallon-sized freezer-safe bag. This allows you to remove individual slices when you want to enjoy them.
To make the very best banana bread that comes out super moist, it is important to start out with overripe bananas. They should be a dark yellow with lots of browning. The riper the bananas, the more moist your bread will be and the more banana flavor it will have!
Adapted from princesspinkygirl.com
