Reese’s Peanut Butter Banana Bread Recipe

This “Reese’s Peanut Butter Banana Bread” is a delightful twist on a classic, elevating the humble banana bread into a truly decadent treat. As prominently featured in the image, this loaf is generously studded with both chocolate chips and substantial peanut butter chips, creating a visually appealing texture and a burst of flavor in every bite. The top of the bread is adorned with a luscious drizzle of melted peanut butter, adding an extra layer of nutty richness, and neatly sliced fresh banana rounds, providing a beautiful garnish and a fresh fruit counterpoint. The bread itself appears moist and tender, with a golden-brown crust and a crumb that beautifully showcases the embedded chocolate and peanut butter chips. This recipe capitalizes on the beloved flavor combination of peanut butter and chocolate, made famous by Reese’s, while integrating the natural sweetness and moisture of ripe bananas. It’s an indulgent yet comforting baked good, perfect for breakfast, a coffee break, or a satisfying dessert. The “Eat Or Pass” overlay on the image playfully challenges the viewer, but for anyone who loves the classic peanut butter and chocolate pairing, this bread is an undeniable “eat!”.

The image explicitly shows that the bread contains chocolate chips and peanut butter chips throughout its crumb. This combination adds varied textures and intense bursts of both sweet chocolate and savory peanut butter. The bread itself appears to have a relatively fine, moist crumb, typical of well-made banana bread. The top of the loaf is generously decorated with a melted peanut butter drizzle and fresh banana slices, further emphasizing the key flavors of the bread. The overall appearance is rich, appealing, and clearly homemade. The partial ingredients list provided in the image gives a strong foundation for developing the full recipe.

Ingredients:

• For the Banana Bread:
  • 3 ripe bananas, mashed (about 1 cup)
  • ½ cup (128g) creamy peanut butter
  • ⅓ cup (75g) unsalted butter, melted
  • ½ cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (85g) semi-sweet chocolate chips
  • ½ cup (85g) Reese’s peanut butter chips
• For the Topping/Garnish:
  • 2 tablespoons creamy peanut butter, melted (for drizzle)
  • 1 ripe banana, sliced (for garnish)
  • 1 tablespoon semi-sweet chocolate chips (for garnish, optional)
• Equipment:
  • 9×5 inch loaf pan
  • Parchment paper
  • Non-stick cooking spray or butter for greasing
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Mashing fork or potato masher
  • Small microwave-safe bowl (for melting peanut butter for drizzle)
  • Wire cooling rack

Instructions:

Part 1: Prepare the Wet Ingredients

1. Preheat Oven and Prepare Pan: Preheat your oven to 350∘F (175∘C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the long sides to easily lift the bread out. Lightly spray the parchment paper and exposed sides of the pan with non-stick cooking spray or grease with butter.
2. Mash Bananas: In a large mixing bowl, mash the 3 ripe bananas with a fork or potato masher until mostly smooth with a few small lumps remaining. The riper the bananas, the sweeter and more moist your bread will be.
3. Combine Wet Ingredients: To the mashed bananas, add ½ cup creamy peanut butter, ⅓ cup melted unsalted butter, ½ cup granulated sugar, the large egg, and vanilla extract. Whisk everything together until well combined and smooth.

Part 2: Combine Dry and Wet Ingredients

1. Combine Dry Ingredients: In a separate medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt.
2. Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients in the large bowl. Use a rubber spatula to mix until just combined. Be careful not to overmix; overmixing can lead to a tough, dry banana bread. A few streaks of flour are acceptable.
3. Fold in Chips: Gently fold in the ½ cup semi-sweet chocolate chips and ½ cup Reese’s peanut butter chips into the batter until evenly distributed.

Part 3: Bake the Banana Bread

1. Pour into Pan: Pour the banana bread batter into the prepared loaf pan, spreading it evenly with the rubber spatula.
2. Bake: Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
3. Cool in Pan: Once baked, remove the loaf pan from the oven and let the banana bread cool in the pan for 10-15 minutes. This allows it to firm up slightly before transferring.
4. Transfer to Wire Rack: Use the parchment paper overhangs to carefully lift the banana bread out of the pan and transfer it to a wire cooling rack to cool completely. Allowing it to cool completely before slicing is important for the texture.

Part 4: Add Topping and Serve

1. Prepare Peanut Butter Drizzle: Once the banana bread is completely cooled, place 2 tablespoons of creamy peanut butter in a small microwave-safe bowl. Microwave in 15-second intervals, stirring in between, until melted and smooth enough to drizzle.
2. Drizzle and Garnish: Drizzle the melted peanut butter generously over the top of the cooled banana bread. Arrange the fresh banana slices neatly along the top of the loaf, as seen in the image. Optionally, sprinkle a few extra chocolate chips on top for added visual appeal.
3. Slice and Serve: Slice the “Reese’s Peanut Butter Banana Bread” into thick pieces and serve.

Tips for Success:

• Ripe Bananas are Key: The riper your bananas are (brown spots all over the peel), the sweeter and more flavorful your banana bread will be. They also provide the necessary moisture.
• Don’t Overmix: Overmixing is the enemy of tender baked goods. Mix the wet and dry ingredients only until just combined.
• Quality Peanut Butter: Use a good quality creamy peanut butter for both the batter and the drizzle. Avoid “natural” peanut butter that separates, as its oil content can affect the texture of the bread.
• Room Temperature Egg: A room temperature egg incorporates more evenly into the batter, leading to a smoother mixture.
• Check for Doneness: The toothpick test is the best way to ensure your banana bread is fully cooked through. If it comes out with wet batter, continue baking for a few more minutes.
• Cool Completely: While it’s tempting to cut into warm banana bread, letting it cool completely allows the structure to set and prevents it from crumbling. The topping will also set better on a cool surface.
• Storage: Store leftover banana bread in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap individual slices tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature or gently warm in the microwave.
• Variations: For even more “Reese’s” flavor, consider adding a sprinkle of chopped Reese’s peanut butter cups to the batter or on top before baking.

Enjoy this rich and comforting “Reese’s Peanut Butter Banana Bread”!