Best Banana Bread Ever: Peanut Butter Cup Banana Bread
Wow, I don’t know if banana bread can get any better than this! Think about it…
-Banana and peanut butter are a match made in heaven.
-Banana bread is always more fun with a handful of chocolate chips tossed in.
-Everything is better when there is candy involved.
This recipe truly is the ultimate slice of banana bread heaven!
Keep reading for the winning recipe…
This recipe calls for Reece’s Peanut Butter Cups. You can buy the traditional size and chop them for the recipe. Or, if you want to try something a little fun, grab a bag of these “minis!” These are even smaller than the bite-sized peanut butter cups. They come already unwrapped and are about the size of a jumbo chocolate chip. I found this 8 ounce bag was just about 1 1/2 cups as called for in this recipe.
Can I even tell you how amazing my kitchen smelled while this was baking? It was hard not to gobble it down moments after it came out of the oven! I loved that the bread sliced perfectly and the peanut butter cups and chopped dark chocolate were evenly dispersed. Every bite was the ideal combination of sweet and salty!
Peanut Butter Cup Banana Bread (click here to print recipe)
3 cups All Purpose Flour, divided
2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
4 Very Ripe Bananas, slightly mashed
1/2 cup Peanut Butter
1 cup Sour Cream
1/4 cup Coconut Oil or Canola Oil
1 cup Packed Light Brown Sugar
1 tsp Vanilla
1 1/2 cups Bite-sized Peanut Butter Cups, or chopped peanut butter cups
1 (3- To 3.5-oz) Bar Premium Dark Chocolate, chopped
Preheat oven to 350 degrees; spray two 9×5” loaf pans with cooking spray.
In a large bowl, whisk together 2 ¾ cups of the flour, baking soda, salt, and cinnamon; set aside.
Fit a stand mixer with the paddle attachment. Beat the bananas, peanut butter, sour cream, eggs, oil, brown sugar and vanilla until well blended, about 2 minutes. Spoon the flour mixture into the banana mixture and beat on low speed until just blended. Toss the peanut butter cups in the remaining ¼ cup flour (to help prevent sinking) and stir into the batter along with the chopped dark chocolate.
Divide the batter evenly between the two loaf pans. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans. Cool completely on a wire rack before slicing.
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