I’ve always wanted to get around to making banana bread, as I know it’s a favorite among both myself and Boy. However, it is shit like this that throws me off course.
So, fine, the “banana” and “bread” parts are in there. Everything else? What a god damn bonus.
Reese’s Peanut Butter Banana Bread
Courtesy of cookiesandcups.com
Yields one loaf
- 3 very ripe bananas, mashed
- 1/2 cup peanut butter
- 1/4 cup Canola or Vegetable oil
- 1 egg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 cups of all purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 8-ounce bag of Reese’s Mini cups
First of all, if you are anything like me, you’ve probably already eaten half (or more) of that bag of Mini cups. So go get some. You’re going to want the entire thing for this recipe.
- Preheat the oven to 350 degrees Fahrenheit and grease a loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder and salt.
- In a larger bowl, stir together bananas, peanut butter, oil, egg and sugars. It’s not going to look pretty. I promise it will shape up.
- Stir the dry ingredients into the wet until JUST combined. Don’t go crazy, here. It’ll be a little lumpy still. And it’ll still look heinous.
- Fold in the peanut butter cups, then pour it into the loaf pan.
- Bake for about one hour, or until a toothpick comes out clean. Let it cool in the pan for ten minutes, then loosen the edges with a knife and flip it over on a rack to cool.
- If you can wait that long. I didn’t. The gooey Reese’s peanut butter cups CERTAINLY made the burned tongue worth it.