Rich Reeses Peanut Butter Banana Bread

Last Sunday, after our neighborhood’s spring swap meet, a few of us gathered in Theo’s sunroom with coffee, stories, and a loosely organized bake-share. Instead of something classic, I brought a warm loaf of Reeses Peanut Butter Banana Bread, sliced thick and still melty in the center.

It sat on a chipped ceramic platter between jalapeño cheddar scones and almond-studded biscotti, but it was the only thing that vanished completely. Theo, who normally avoids sweets, snuck a second piece while pretending to refill his mug. Kim, our local yoga instructor, asked if there were “any bananas left” so she could justify another slice. Everyone smiled and didn’t mention the chopped Reeses on top.

This loaf came together on a quiet Friday when I had three very speckled bananas and just enough Reese’s peanut butter cups from a movie night stash. There was no big plan just the promise of a slow evening, warm air drifting in through the kitchen screen, and a craving for something soft, rich, and peanut buttery.

I stirred the batter slowly, folded in the bananas with care, and chopped the candy into irregular chunks so every bite was a surprise. The smell that filled my kitchen felt like home: nutty, sweet, and just a little wild.

That’s the magic of Reeses Peanut Butter Banana Bread. It’s a mashup of comfort and nostalgia, with a soft crumb, a peanut butter swirl, and rich chocolate pockets scattered throughout.

It doesn’t need frosting, but it loves a pat of butter. Bake it for brunch, snacks, or the kind of evening where all you need is something warm, sweet, and made with what’s already in your pantry.

Short Description

Reeses Peanut Butter Banana Bread is a rich, moist loaf filled with ripe bananas, creamy peanut butter, and chunks of Reese’s candy perfect for snacking, sharing, or sweet breakfasts.

Key Ingredients

• 3 cups self-rising flour
• 1½ cups ripe mashed bananas
• 1 cup creamy peanut butter
• 1½ cups chopped Reese’s peanut butter cups
• ½ cup granulated sugar
• ½ cup light brown sugar
• 3 large eggs
• ½ cup butter, softened
• 2 teaspoons vanilla extract
• ¾ cup Greek yogurt

Tools Needed

• Stand mixer or hand mixer
• Mixing bowls
• Rubber spatula
• Measuring cups and spoons
• Loaf pans (2 standard size)
• Cooling rack
• Toothpick for doneness test

Cooking Instructions

Step 1: Preheat and Prep
Preheat oven to 350°F. Grease two loaf pans or line with parchment for easy release.

Step 2: Cream the Base
In a large bowl, beat butter, peanut butter, vanilla, granulated sugar, and brown sugar until light and creamy.

Step 3: Add Eggs
Beat in eggs one at a time, mixing until the batter is smooth and fluffy.

Step 4: Mix in Flour and Yogurt
Alternate adding the self-rising flour and Greek yogurt in batches, mixing gently until just combined. Avoid overmixing to keep the bread tender.

Step 5: Add Bananas and Candy
Fold in the mashed bananas and chopped Reese’s with a spatula, stirring just enough to distribute evenly.

Step 6: Bake
Divide the batter between the two loaf pans. Bake for 55 to 65 minutes, or until golden and a toothpick inserted in the center comes out clean.

Step 7: Cool and Slice
Let loaves cool in the pans for 10 minutes, then transfer to a rack. Slice when fully cooled or serve slightly warm for gooey chocolate bites.

Why You’ll Love This Recipe

Moist and soft texture from bananas and Greek yogurt

Bursts of Reese’s cups in every bite

Balanced sweetness—not overly sugary

Great way to use overripe bananas

No mixer required if you go manual

Bakes into two loaves—perfect for gifting or freezing

Mistakes to Avoid & Solutions

Overmixing the batter: Creates dense, chewy bread.
Solution: Mix just until the flour is incorporated—use a spatula for final folds.

Not checking doneness properly: Can result in underbaked centers.
Solution: Test with a toothpick in the middle—it should come out clean or with a few moist crumbs.

Using cold ingredients: Causes uneven texture.
Solution: Let butter, eggs, and yogurt sit at room temp before mixing.

Chopping Reese’s too small: They melt into the batter.
Solution: Cut candy into ½-inch chunks for visible pockets.

Skipping pan prep: May cause sticking.
Solution: Grease well or line with parchment paper for easy removal.

Serving and Pairing Suggestions

Serve warm with salted butter or peanut butter drizzle

Pair with black coffee, chai latte, or oat milk

Slice into cubes for dessert boards

Toast lightly for breakfast and top with sliced banana

Add whipped cream and a sprinkle of cocoa for a dessert twist

Storage and Reheating Tips

Wrap tightly in foil or store in an airtight container at room temp for 2 days

Refrigerate for up to 5 days to extend freshness

Freeze whole loaves or slices for up to 2 months

Reheat slices in the microwave for 10–15 seconds

Toast in a skillet with butter for a crisp edge

FAQs

1. Can I use natural peanut butter?
Yes, but make sure it’s well-stirred. The texture may be slightly looser.

2. What’s a good substitute for Greek yogurt?
Use sour cream or whole milk yogurt for similar results.

3. Can I bake this in one large loaf pan?
You can, but it may need 70–75 minutes and risk a soft center. Stick with two pans if possible.

4. Can I make it gluten-free?
Use a 1:1 gluten-free baking blend with leavening agents included. Adjust bake time slightly.

5. Do I need to chill the batter before baking?
No chilling required—this batter goes straight from bowl to oven.

Tips & Tricks

Add a sprinkle of sea salt on top before baking for contrast

Use muffin tins for individual portions—bake 20–22 minutes at 350°F

For more banana flavor, use super ripe bananas with dark speckles

Press extra Reese’s chunks on top before baking for a bakery-style look

Use a serrated knife to slice neatly without smashing the loaf

Recipe Variations

Chocolate Swirl Version:
Add ¼ cup cocoa powder to half the batter. Swirl the two batters in the pan before baking for a marbled look.

Crunchy Peanut Butter Swap:
Use crunchy peanut butter for added texture. No other changes needed.

Vegan Adaptation:
Use plant-based butter, non-dairy yogurt, and flax eggs (1 tbsp flax + 3 tbsp water per egg). Choose dairy-free peanut butter cups.

Nut-Free Twist:
Replace peanut butter with sunflower seed butter and use chocolate chips instead of Reese’s for allergy-friendly baking.

Mini Loaves for Gifting:
Divide batter into 4 mini loaf pans. Bake at 350°F for 30–35 minutes and wrap in parchment for cute homemade gifts.

Final Thoughts

Reeses Peanut Butter Banana Bread brought unexpected joy to an ordinary afternoon, layered with laughter, second helpings, and sticky fingers. It’s not just banana bread with candy it’s a little slice of whimsy, perfect for gathering or quiet baking days alike. Its charm lies in the texture, the scent, and how easily it disappears from the table without needing to be dressed up.

Baking this loaf felt like hitting pause in the middle of a busy week. There’s something comforting in folding together humble ingredients and watching them bloom into something crave-worthy. Share it with friends, keep one for yourself, and don’t forget to leave a few Reese’s for the next batch.