Reese’s Peanut Butter Banana Bread
If there’s one loaf that always disappears the same day I bake it, it’s this Reese’s Peanut Butter Banana Bread. The moment it comes out of the oven, with that molten drizzle of peanut butter and studded chunks of melty chocolate, my kitchen smells like dessert heaven. I swear, the banana scent mingling with rich cocoa and roasted peanut butter is enough to make you forget every other banana bread recipe out there.
I came up with this recipe on a rainy weekend, craving something sweet but also warm and familiar. A few overly ripe bananas on the counter and a stash of mini Reese’s cups sparked the idea. What I didn’t expect was just how addicting the result would be. It turned into a mashup of my two favorite comfort foods: banana bread and peanut butter cups. Each slice is rich, tender, and dotted with gooey bits of chocolate.
The best part is that it’s wildly easy to whip up. Everything comes together in one bowl with simple pantry staples, and the payoff is phenomenal. It’s just indulgent enough to satisfy a sweet tooth, but not too rich to enjoy with your morning coffee. Honestly, I’d make this just for the smell alone.
Why You’ll Love This Reese’s Peanut Butter Banana Bread
This recipe hits the sweet spot between breakfast and dessert. The ripe bananas keep the loaf moist and flavorful, while the peanut butter swirls in just enough richness to make it feel like a treat. And then, of course, those pools of melted chocolate from the Reese’s add that extra wow factor.
You don’t need a mixer, and the ingredients are incredibly flexible. Whether you go for crunchy or creamy peanut butter, regular or dark chocolate chunks, or even add a sprinkle of chopped peanuts on top—this bread welcomes your personal spin. It also freezes beautifully, so you can bake ahead and enjoy slices throughout the week (if it lasts that long).
How to Make Reese’s Peanut Butter Banana Bread
Step 1: Prep Your Ingredients
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper. Mash 3 large ripe bananas in a large mixing bowl until smooth. Then stir in ½ cup of melted butter, followed by ½ cup of creamy peanut butter.
Step 2: Mix the Batter
Add ¾ cup of brown sugar and 2 large eggs to the banana mixture. Stir until well combined. Mix in 1 teaspoon of vanilla extract. In a separate bowl, whisk together 1 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt. Gradually fold the dry ingredients into the wet mixture until just combined.
Step 3: Add the Chocolate
Chop up about 1 cup of mini Reese’s or use peanut butter chips and chocolate chips. Gently fold them into the batter, reserving a handful to sprinkle on top. Pour the batter into the prepared loaf pan, spreading it evenly. Add the remaining Reese’s and some banana slices on top for a pretty finish.
Step 4: Bake and Cool
Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Drizzle a little melted peanut butter on top if you want an extra indulgent touch.
Recipe Variations and Possible Substitutions
Want to tweak this recipe? No problem. You can use almond butter or sunflower seed butter for a nut-free alternative. For a slightly lighter version, try replacing half of the butter with Greek yogurt. If you’re out of brown sugar, white sugar with a tablespoon of molasses will do the trick.
You can also swap out the mini Reese’s for dark chocolate chunks or even caramel chips if you’re feeling adventurous. Add a handful of chopped walnuts or pecans for crunch, or toss in a teaspoon of cinnamon for a spiced twist. Gluten-free flour blends work well too—just make sure to check the consistency of the batter and adjust slightly if needed.
Serving and Pairing Suggestions
This Reese’s Peanut Butter Banana Bread is incredibly versatile when it comes to serving. It’s a natural fit with a hot cup of coffee or a cold glass of milk. I often enjoy a warm slice in the morning with my latte or pack it for an afternoon snack with a dollop of Greek yogurt on the side.
If you’re feeling more indulgent, top it with a scoop of vanilla ice cream or a swirl of whipped cream for an effortless dessert. A drizzle of warm chocolate syrup or caramel over the top also elevates it beautifully for a dinner party treat. You can even cut it into cubes and layer it into a dessert trifle with cream and berries.
Storage and Reheating Tips
Once the bread is completely cooled, wrap it tightly in plastic wrap or foil, then store it in an airtight container. It keeps well at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 2 months.
To reheat, microwave individual slices for about 10-15 seconds. If frozen, allow it to thaw overnight in the refrigerator or let it sit at room temperature for a few hours. Reheating brings back the softness and enhances that warm peanut butter aroma all over again.
Frequently Asked Questions
Can I use natural peanut butter instead of regular?
Yes, but make sure it’s well stirred and not too oily or dry, as that can affect the texture of the bread.
How ripe should my bananas be?
The riper, the better. Look for bananas with deep brown spots or even fully blackened skins for maximum sweetness and moisture.
Can I make this recipe gluten-free?
Absolutely. Just substitute with a 1:1 gluten-free flour blend and monitor the consistency of the batter.
Is this bread sweet enough for dessert?
Yes, it’s sweet, rich, and chocolatey enough to serve as a dessert, especially with added toppings like ice cream or a drizzle of sauce.
Can I make muffins with this batter?
Definitely. Divide the batter into a lined muffin tin and bake at 350°F for 18-22 minutes or until a toothpick comes out clean.
Related Recipe You’ll Like
If you’re into rich and comforting treats like this, you’ll love the Easy Banana Cream Pie Recipe. It’s creamy, luscious, and bursting with banana flavor in every bite. Another favorite you shouldn’t miss is the Peanut Butter Cornflake Cookies—no baking required, and every bite is pure nostalgia. For a wholesome twist, check out the Banana Oat Breakfast Bars for a grab-and-go option you can feel good about.
Save and Share This Recipe for Later
Don’t let this gem get lost! Pin this Reese’s Peanut Butter Banana Bread recipe to your favorite Pinterest board so you can come back to it anytime. It also makes a perfect share for your foodie friends on Instagram, Facebook, or wherever you spread recipe love. Trust me, anyone who tries this will be asking for the recipe before they finish their first slice.
Reese's Peanut Butter Banana Bread
This Reese's Peanut Butter Banana Bread recipe is a mouthwatering fusion of classic banana bread and chocolatey peanut butter bliss. It features overripe bananas for natural sweetness, swirls of creamy peanut butter, and generous chunks of mini Reese's or chocolate chips for that rich, dessert-like touch. The bread bakes up moist and tender with a perfectly golden crust and irresistible aroma. It's an ideal recipe for using up those ripe bananas while satisfying a serious sweet craving. Whether served warm for breakfast, as a coffee companion, or dressed up for dessert, this loaf delivers comforting, crowd-pleasing flavor every time.
Ingredients
- 3 large ripe bananas, mashed
- ½ cup unsalted butter, melted
- ½ cup creamy peanut butter
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup mini Reese's (or chocolate chips + peanut butter chips), chopped
- Extra Reese's and banana slices for topping
- Optional: melted peanut butter for drizzling
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a 9x5 inch loaf pan.
- In a large bowl, mash the bananas until smooth. Stir in melted butter and peanut butter.
- Add brown sugar, eggs, and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in most of the chopped Reese's, reserving a few for topping.
- Pour batter into the loaf pan. Top with extra Reese's and banana slices.
- Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack. Drizzle with melted peanut butter if desired.
Notes
- Make sure bananas are very ripe for best flavor.
- You can use natural peanut butter, just stir it well first.
- Swap mini Reese's with dark chocolate or caramel chips for variation.
- Store leftovers tightly wrapped at room temperature for 3 days, or freeze for longer storage.
