Best Reese Peanut Butter Banana Bread Recipes

REESE'S™ PEANUT BUTTER CUP BANANA BREAD

Steps:

• Heat oven to 350°F (325°F for dark pan). Grease and flour bottom only of 9x5-inch loaf pan. In large bowl with electric mixer, beat sugar and butter on medium speed until creamy.
• Add eggs, milk, vanilla and bananas. Beat about 30 seconds or until well blended. Add all remaining ingredients except candy. Mix just until moistened. Reserve 2 tablespoons cut up candy. With spoon, fold in remaining candy. Pour into pan.
• Bake 1 hour to 1 hour 10 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Finely chop the reserved 2 tablespoons candy; sprinkle on warm bread. Cool completely, about 2 hours.

REESE'S PEANUT BUTTER CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350 degrees.
• Line loaf pan with foil (makes clean up much easier).
• In a bowl combine flour, baking soda, cinnamon, nutmeg, and salt.
• In a separate bowl, cream together butter and brown sugar.
• Stir in eggs, vanilla, and mashed bananas until well blended.
• Stir chips into wet mixture.
• Stir banana mixture into flour mixture; stir by hand until it is mostly mixed. (This is important. Do not over-mix, or it will be dry and rubbery! It's ok to see flour spots here and there in the batter.).
• Pour batter into loaf pan. Bake in oven for about 45 minutes (I only have one loaf pan so cooking time might vary if cooking two loaves at once).
• Let bread cool for about 10 minutes, then remove from pan and let cool on wire rack.

REESE PEANUT BUTTER BANANA BREAD

Steps:

• 1. Preheat oven to 350*. Grease loaf pan. Whisk together flour, baking soda, baking powder and salt in medium bowl; set aside.
• 2. Stir together bananas, peanut butter, oil, eggs, sugar, and brown sugar in large mixing bowl. Add the dry ingredients and stir just until combined. Fold in Reese's mine cups. Pour batter into prepared loaf pan.
• 3. Bake for 1 hour or until toothpick inserted comes out clean. Cool on wire rack. 10 points per slice

REESE'S PIECES PEANUT BUTTER-BANANA BREAD

Steps:

• Preheat oven to 350 degrees.
• Cream the butter and sugar until smooth.
• Add eggs until smooth.
• Add peanut butter, cinnamon, baking soda, salt, pudding mix and flour until combined.
• Stir in bananas and Reeses.
• Pour batter into 3 greased bread pans.
• Bake 45-60 minutes or until toothpick comes out clean from center of each loaf.
• Let cool.
• Place powdered sugar, milk and peanut butter in a bowl.
• Whisk until smooth and drizzling consistency.
• Drizzle over each loaf.

REESE'S PEANUT BUTTER BANANA BREAD RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°F. Grease your loaf pan (I used an 9 x 5-inch loaf pan) with butter or shortening. In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside. In a large bowl stir together your bananas, peanut butter, oil, egg and sugars. Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy but try not to over mix or it will change the texture! Fold in your Reese's Mini cups and spread batter into prepared pan. Bake for approximately 1 hour or until toothpick inserted into center comes out clean. Keep an eye on the bread and if you notice the it browning too fast, lower the temperature down to 325°°F and loosely cover with foil or just cover it with foil. Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack to cool completely before cutting into.

REESE'S PEANUT BUTTER BANANA BREAD

Steps:

• How to Make
• Preheat oven to 350
• Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening.
• In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
• In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
• Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy. DO NOT OVER-STIR.
• Fold in your Reese's Mini cups and spread batter into prepared pan.
• Bake for approx 1 hour or until toothpick inserted into center comes out clean.
• Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.
• Notes
• *I bake my breads in a stone loaf pan, but certainly you don't have to. BUT if you notice the bread browning too fast, lower the temperature down to 325° and loosely tent it with foil.
• **Also, some readers have noticed that if you over-stir the batter the texture will be crumbly, so make sure not to over-stir!