Peanut butter cup banana bread

This Peanut butter cup banana bread is a peanut butter lover’s dream come true! A deliciously moist banana bread with a generous helping of chopped peanut butter cups and chocolate chips.

Prefer muffins to a loaf cake? Try my banana Nutella chocolate chip muffins!

Over the years, I’ve made so many banana loaves I could probably make them in my sleep. I’ve tried dozens of different versions, but I think this one is my new favourite. 

I’ve taken a classic easy banana bread recipe and packed it with Reece’s creamy peanut butter cups and chocolate chips.

Elvis was so right about peanut butter, banana and chocolate – it is the perfect combination.

ingredients

• 200g Plain (all purpose) flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/4 teaspoon fine salt
• 100g melted butter
• 2 large eggs, at room temperature
• 170g soft light brown sugar
• 3 large very over-ripe bananas, mashed (peeled and mashed weight approx 350g)
• 1 teaspoon vanilla extract
• 80g milk or dark chocolate chips
• 90g bag of Reeces mini peanut butter cups

how to make peanut butter cup banana bread

Please scroll to the bottom of this post for a free printable recipe card with detailed instructions and baking tips in the notes!

Step one – Preheat the oven to 180C/160Fan/350. Grease and line the base and sides of a 2lb (900g) loaf tin, or use a paper loaf tin liner.

Step two – Melt the butter over low heat in a small saucepan. Remove from the heat and allow to cool down slightly.

Step three – Place the flour, baking powder, bicarbonate of soda and salt in a medium bowl and stir lightly to combine.

Step four – In a separate bowl, whisk the sugar and eggs together until smooth and thick. Stir in the vanilla extract and cooled melted butter.

Step five – Using a plastic spatula, stir in the mashed bananas, followed by the flour mixture. Scrape down the sides of the bowl at least once to make sure all of the ingredients are incorporated.

Step six – Fold in the chopped peanut butter cups and chocolate chips. I like to reserve a small handful for the top of the banana bread.

Step seven – Pour the mixture into the tin. Top with the reserved chocolate chips and peanut butter cups.

Step eight – Bake for 40-45 minutes, or until the banana bread is well risen, golden and a skewer inserted in the middle emerges with no raw batter. If you lightly press the bread in the centre, it should spring back immediately.

Playing around 

• If you really love the flavour of peanut butter, you could swap the chocolate chips for peanut butter chips. Or you could do half and half…
• Big peanut butter fan? Drizzle the still warm loaf with peanut butter for an extra PB hit…..

My tips for making perfect peanut butter banana bread

• Use really overripe bananas – the more black spots, the better! They may not look very appealing, but the black, spotty bananas are perfect for baking with. 

• Bought too many bananas and you know you’ll never use them? Freeze them for future bakes!

• I slip them out of their skins, place in a ziplock freezer bag and stash them away in the deep freeze. Perfect for smoothies or a quick banana ice cream too! 

• Fold in the flour gently and stop mixing as soon as the mixture is even and no streaks of flour remain.  

• Over mixing the batter will result in a tough, rubbery banana bread. And no-one wants that. 

Storing

This peanut butter cup banana bread will keep well for up to 3 days in an airtight container, or you can freeze slices (or the whole loaf) for up to 3 months.

Continue to Content

Yield: Makes 8-10 slices

Peanut butter cup banana bread

Print

A deliciously squidgy banana bread full of peanut butter cups and chocolate chips! A fun twist on the classic banana bread.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

• 100g unsalted butter
• 200g Plain (all purpose) flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/4 teaspoon fine salt
• 170g soft light brown sugar
• 2 large eggs, at room temperature
• 3 large very over-ripe bananas, mashed (peeled and mashed weight approximately 350g)
• 1 teaspoon vanilla extract
• 80g milk or dark chocolate chips
• 90g bag of Reeces mini peanut butter cups

Instructions

1. Preheat the oven to 180C/160Fan/350F. Line the base and sides of a 2lb (900g) loaf tin.
2. Melt the butter over a low heat in a small pan. Once it has completely melted, remove from the heat and set aside for a few minutes to cool a little. You don't want to introduce hot butter to eggs, or they will scramble!
3. Place the plain flour, baking powder, bicarbonate of soda and salt in a medium bowl and stir to combine.
4. Using a balloon whisk, whisk the brown sugar and eggs together until the mixture is smooth and quite thick. Stir in the vanilla extract and cooled melted butter.
5. Swap your whisk for a rubber or silicone spatula and fold in the mashed bananas, followed by the flour mixture. Don't worry if the mixture looks a little curdled at this stage.
6. Finally, fold most of the peanut butter cups and chocolate chips into the batter, taking care not to overmix.
7. Scoop the cake batter into the prepared loaf tin. Top with the reserved peanut butter cups and bake for 45-50 minutes, or until well risen and a skewer inserted into the middle of the cake comes out clean. In some ovens, it might need up to one hour to bake.
8. Leave the banana bread to cool completely in the tin before turning out and slicing.

Notes

Storing - This banana loaf will keep in a airtight container for up to 3 days.

Freezing - Wrap slices of the banana bread (or the whole thing) in double layers of cling film and tin foil. Freeze for up to three months.

For an extra PB hit, drizzle the still warm loaf with melted peanut butter!

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 240Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 60mgSodium: 335mgCarbohydrates: 28gFiber: 1gSugar: 25gProtein: 3g

Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.

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