A deliciously moist banana bread with a generous helping of peanut butter cups and chocolate chips, this Peanut butter cup banana bread is a peanut butter lover’s dream come true!
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 stuffed it with Reece’s creamy peanut butter cups and chocolate chips.
Elvis was so right about peanut butter/banana/chocolate – it is the perfect combination.
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…
My tips for making perfect 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.
If you overmix, you could end up with a tough, rubbery banana bread. And that would be all kinds of sad.
How long will this peanut butter cup banana bread keep?
It will keep well for up to 3 days in an airtight container, or you can freeze the banana bread for up to 3 months.
Want to see more banana bakes?
PIN THIS peanut butter banana bread FOR LATER
- 175 g soft butter
- 175 g caster sugar
- 2 large eggs
- 175 g self-raising flour
- 2 large, very ripe bananas (about 250g total weight), mashed
- 1 tsp vanilla extract
- 100 g mini peanut butter cups, chopped in half (save a few for sprinkling over the top) and 50g milk chocolate chips
- Preheat the oven to 180C. Line the base and sides of a 2lb loaf tin.
- Beat the butter and sugar together until light and fluffy.
- Slowly add the eggs to the creamed mixture, mixing well after each addition. Stir in the mashed bananas and vanilla extract. Don't worry if the mixture looks a little curdled at this stage. Gently fold in the flour. Finally, fold most of the peanut butter cups and Reeces pieces/chocolate chips into the cake mixture, taking care not to overmix.
- Scoop the cake batter into the prepared loaf tin. Top with the reserved peanut butter cups and bake for between 1 hour and 1 hour 10 minutes, or until risen and skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 10 minutes or until turning out and leaving to cool completely on a wire rack.
This banana loaf will keep in a airtight container for up to 3 days.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 453Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 77mgSodium: 493mgCarbohydrates: 64gFiber: 4gSugar: 32gProtein: 7g