Do you like banana bread? If so, you need to try this amazing twist on regular banana bread! It is so good! Peanut butter and bananas have always been a yummy combination, but this really elevates that flavor combo to a whole new level! I think this would also be delcious as muffins if you would rather bake it that way. You could always double the glaze ingredients if you needed more to frost the muffins with. Regardless of how you want to make it, just make it. You won't regret it!
Peanut Butter Cup Banana Bread
Adapted from Inside Bru Crew Life’s recipe.
Ingredients:
1/3 cup of peanut butter, creamy
1/3 cup of butter softened (unsalted)
1 cup of sugar
2 large eggs
1/3 cup of plain yogurt
2 large ripe bananas, mashed
1 tsp of vanilla extract
1 ½ cup of all-purpose flour
1 tsp of ground cinnamon
1 tsp of baking soda
¼ tsp of salt
10-20 Reese’s miniatures, quartered (see notes)
Peanut Butter Glaze
Ingredients:
¼ cup peanut butter, creamy
½ cup of powdered sugar
2-3 tbsp of milk
Preheat your oven to 325 degrees and grease your nonstick loaf pan. I used unsalted butter for mine and my bread came right out of the pan.
In a large bowl, cream the peanut butter, softened butter and sugar together. Then mix in the eggs, bananas, plain yogurt and vanilla.
In a medium sized bowl, combine the flour, cinnamon, baking soda and salt. Gradually mix this dry mixture in to your wet ingredients. I used a hand mixer here. Once all of that is mixed well, stir in your peanut butter cups. Do not use your mixer for this part if you were using one before. You want the peanut butter cups to stay intact.
Pour mixture into your greased loaf pan. Bake for 1 hour to 1 hour and 15 minutes. Make sure to insert a knife or toothpick to check doneness at 1 hour. It should come out clean.
Remove pan from the oven when done, and let cool for a few minutes while you make the glaze ingredients.
In a small bowl, combine the peanut butter, powdered sugar and milk until smooth and creamy. Start with 2 tbsp of milk and add more if the glaze is too thick.
Flip the bread out onto a wire cooling rack to and then turn it over so that the top is facing upward. While it is still warm (but not hot), spread the peanut butter glaze on the top of the bread. Let cool completely before slicing (if you can haha).
Enjoy!
A few notes:
Next time, I am going to leave the salt out completely since I try to watch my sodium. I feel with the salt from the peanut butter and the sodium in the baking soda that it wouldn’t affect the flavor at all. I will update with my results when I do that.
You can switch around what type of peanut butter cups you use. You could use dark chocolate or the white chocolate ones. You could use the minis or the regular size and cut them up. This is very flexible based on what you like. The original recipe used the minis, but I’m not a fan of those, so I used the miniatures. Feel free to use more or less peanut butter cups based on what you prefer. I like a lot, but my daughter doesn’t, so we didn’t add as many. Next time, I think I will add more. I believe we used 9 miniatures this time.
I hope you make this soon and please let me know if you like it!
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