Reese’s Peanut Butter Banana Bread is a delightful twist on a classic favorite that combines the rich, creamy flavor of peanut butter with the natural sweetness of ripe bananas. As a long-time fan of both peanut butter and banana bread, I can confidently say that this recipe is a game-changer. The history of banana bread dates back to the Great Depression, when resourceful bakers sought ways to use overripe bananas, and it has since evolved into a beloved staple in many households. What makes Reese’s Peanut Butter Banana Bread so irresistible is its perfect balance of flavors and textures; the moistness of the bread pairs beautifully with the crunchy bits of chocolate and the smooth peanut butter, creating a comforting treat that everyone loves. Whether you’re enjoying it for breakfast, as a snack, or even as a dessert, this recipe is not only convenient but also a crowd-pleaser that will have your family and friends coming back for seconds!
Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chocolate chips (semi-sweet or milk chocolate)
- 1/2 cup chopped peanuts (optional, for added crunch)
Preparing the Batter
1. **Preheat the Oven**: Start by preheating your oven to 350°F (175°C). This ensures that your banana bread bakes evenly and comes out perfectly golden brown.
2. **Mash the Bananas**: In a large mixing bowl, take your ripe bananas and mash them with a fork or a potato masher until they are smooth. You want to have about 1 to 1.5 cups of mashed bananas. The riper the bananas, the sweeter your bread will be!
3. **Mix in Peanut Butter**: Add the creamy peanut butter to the mashed bananas. Using a whisk or a spatula, mix them together until they are well combined. The peanut butter should be fully incorporated into the banana mixture.
4. **Add Sugars**: Next, add the granulated sugar and brown sugar to the banana and peanut butter mixture. Stir until the sugars are fully dissolved and the mixture is smooth.
5. **Incorporate Eggs and Vanilla**: Crack the two large eggs into the bowl and pour in the vanilla extract. Mix everything together until it’s well blended. The eggs will help bind the ingredients and give the bread a nice rise.
6. **Combine Dry Ingredients**: In a separate bowl, whisk together the baking soda, salt, and all-purpose flour. This step is crucial as it ensures that the baking soda is evenly distributed throughout the flour, which helps the bread rise properly.
7. **Mix Dry and Wet Ingredients**: Gradually add the dry ingredients to the wet mixture. I like to do this in three parts, folding the flour in gently with a spatula. Be careful not to overmix; you want to combine the ingredients just until you no longer see any dry flour.
8. **Add Chocolate Chips and Peanuts**: Once the batter is mixed, fold in the chocolate chips and chopped peanuts (if using). This is where the magic happens! The chocolate will melt slightly during baking, creating gooey pockets of deliciousness.
Cooking Process
9. **Prepare the Baking Pan**: Grease a 9×5-inch loaf pan with cooking spray or butter. You can also line the bottom with parchment paper for easy removal later.
10. **Pour the Batter**: Carefully pour the batter into the prepared loaf pan. Use a spatula to spread it evenly, making sure it’s level on top.
11. **Bake the Bread**: Place the loaf pan in the preheated oven and bake for 55-65 minutes. I recommend checking for doneness around the 55-minute mark. Insert a toothpick into the center of the bread; if it comes out clean or with a few moist crumbs, it’s done. If it’s still wet, give it a few more minutes.
12. **Cool the Bread**: Once baked, remove the loaf pan from the oven and let it cool in the pan for about 10-15 minutes. This allows the bread to set and makes it easier to remove from the pan.
13. **Remove from Pan**: After cooling, carefully run a knife around the edges of the bread to loosen it. Invert the pan to release the bread onto a wire rack. If you used parchment paper, you can lift it out easily.
Assembling and Serving
14. **Slice the Bread**: Once the bread has cooled completely on the wire rack, it’s time to slice it. I like to use a serrated knife for clean cuts. You can slice it as thick or as thin as you prefer.
15. **Serve and Enjoy**: This banana bread is delicious on its own, but you can also serve it with a smear of extra peanut butter or a drizzle of honey for added sweetness. It’s perfect for breakfast, a snack, or even dessert!
16. **Storage**: If you have any leftovers (which is rare in my house!), store the banana bread in an airtight container at room temperature for up to 3 days. You can
Conclusion:
In summary, this Reese’s Peanut Butter Banana Bread is an absolute must-try for anyone who loves the delightful combination of chocolate and peanut butter. The moist, flavorful banana bread serves as the perfect canvas for the rich, creamy peanut butter and the sweet chocolate chunks, creating a treat that is both indulgent and comforting. Whether you’re enjoying it for breakfast, as a snack, or even as a dessert, this recipe is sure to satisfy your cravings and impress your family and friends.
For serving suggestions, I recommend toasting a slice and spreading a little extra peanut butter on top for an extra layer of flavor. You could also pair it with a scoop of vanilla ice cream for a decadent dessert or serve it alongside a warm cup of coffee for a cozy afternoon treat. If you’re feeling adventurous, consider adding in some chopped nuts or a sprinkle of sea salt to elevate the flavors even further.
I encourage you to give this Reese’s Peanut Butter Banana Bread a try and experience the deliciousness for yourself. Once you do, I would love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Let’s spread the joy of baking together!
Reese's Peanut Butter Banana Bread: A Deliciously Indulgent Recipe
Enjoy a moist and flavorful Peanut Butter Banana Bread made with ripe bananas, creamy peanut butter, and chocolate chips. Perfect for breakfast, snacks, or dessert, this delightful loaf can be customized with crunchy peanuts for added texture.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chocolate chips (semi-sweet or milk chocolate)
- 1/2 cup chopped peanuts (optional, for added crunch)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, mash the ripe bananas until smooth (about 1 to 1.5 cups).
- Add the creamy peanut butter to the mashed bananas and mix until well combined.
- Stir in the granulated sugar and brown sugar until fully dissolved.
- Add the eggs and vanilla extract, mixing until well blended.
- In a separate bowl, whisk together the baking soda, salt, and all-purpose flour.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the chocolate chips and chopped peanuts (if using).
- Grease a 9×5-inch loaf pan or line it with parchment paper.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 55-65 minutes, checking for doneness with a toothpick.
- Let the bread cool in the pan for 10-15 minutes.
- Run a knife around the edges and invert the pan to release the bread onto a wire rack.
- Once cooled, slice the bread with a serrated knife.
- Serve as is or with extra peanut butter or honey.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Notes
- For best results, use very ripe bananas for maximum sweetness.
- Feel free to customize with your favorite mix-ins, such as nuts or dried fruit.
- This bread freezes well; wrap it tightly and store in the freezer for up to 3 months.
