Reeses Peanut Butter Banana Bread Recipes

REESE'S PEANUT BUTTER BANANA BREAD

Steps:

• Preheat oven to 350°F. Spray a 9x5 loaf pan with baking spray. Set aside.
• Remove the wrappers of your mini Reese's cups and cut 22 of them into quarters, and place them into a small bowl with 1 tablespoon of flour. Gently toss them to coat them with the flour. Cut the remaining 6 in half and set them aside in another small bowl to top your bread before baking.
• In a medium-sized bowl, combine your flour, baking soda, baking powder and salt. Set aside.
• In a large bowl, cream together, with a handheld mixer on medium speed, your butter and sugar. Add your eggs, banana and vanilla extract. Mix until combined.
• Add your flour mixture and your milk to your butter mixture alternately. Starting and ending with your flour mixture. Mix on low speed, being careful not to over mix your batter.
• Using a spatula, gently fold your quartered mini Reese's cups into your batter.
• Evenly spread your batter into your prepared loaf pan. Gently place your remaining mini Reese's candies that were cut into halves onto the top of your batter. You will want to arrange them nicely for presentation purposes.
• Bake your bread for 60-70 minutes, or until a toothpick inserted comes out clean. You will want to check your bread at 45 minutes, and if it is getting too brown, you can lightly tent it with aluminum foil to prevent over-browning.
• Remove your bread from the oven and allow it to cool in the pan for 30 minutes before transferring it to a wire rack to continue to cool for another hour. Make sure your Reese's Peanut Butter Banana Bread is completely cool before slicing.

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 BANANA BREAD

Steps:

• Preheat oven to 350.
• Grease 9x5 inch loaf pan with butter or shortening.
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt and 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 just until combined. Batter will be lumpy but try not to over mix or it will change the texture.
• Gently fold in the peanut butter cups and spread batter into prepared pan.
• Bake for approximately an hour or until toothpick inserted into center comes out clean. Keep an eye on the bread. If it browns too fast on top, lower the temperature to 325 and loosely cover with foil.
• Let cool in pan for 10 to 15 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.

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.