Peanut butter cups and banana are great partners-in-crime in this banana bread.
I've been playing catch up a little. Last week, I had plans to get more recipes scheduled and be ready for this week to come along...and then the flu came along. I am hoping to get back ahead! So even though this isn't being posted early in the morning like I usually post, I had to get at least one recipe shared this week. I love Reese's cups. I love banana bread. I was not, however, sold on the two of them together. I know plenty of people love peanut butter and banana sandwiches, but that ain't me. I like peanut butter and jelly or peanut butter and green olive. If you have never had the latter, you have to try it, the olives are tart and sweet and so good with peanut butter.
I was pleasantly surprised by the outcome of this banana bread recipe. The chocolate and peanut butter made it so much more addictive than the normal banana bread for me. It did NOT last very long at all.
What you need:
- 3 ripe bananas, mashed
- 1/2 cup peanut butter
- 1/4 cup vegetable oil
- 1 egg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 cup all-purpose flour
- 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 8 oz. bag mini Reese's cups
- In a large bowl, stir together mashed bananas, peanut butter, oil, egg, granulated sugar, and brown sugar.
- In a medium bowl, whisk flour, baking soda, baking powder, and salt.
- Add dry ingredients to wet ingredients and stir just until they are combined. You don't want to overstir. Fold in Reese's cups gently.
- Pour into a greased loaf pan.
- Bake at 350* for about 1 hour or until a toothpick comes out of the center clean. If it starts to get dark on top, cover with aluminum foil.
- Let cool in the loaf pan for about 10 minutes. Loosen sides by running a knife between the loaf and the pan. Gently remove the loaf from the pan and let finish cooling on a cooling rack.
Recipe from Cookies & Cups
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