This peanut butter cup banana bread loads a moist banana loaf with chopped peanut butter cups, creamy peanut butter, and two kinds of sugar for a loaf that tastes like candy and breakfast at once.
Mashed bananas, butter, and peanut butter get beaten until fluffy, then the flour and baking soda go in, and half of the chopped candy gets folded through the batter. The rest goes on top. It bakes for about 65 minutes in a single 9×5 pan and cuts into 10 thick slices.
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Why This Peanut Butter Cup Banana Bread Recipe Works
Peanut butter in the batter does more than add flavor. It adds fat and body, so the crumb stays tender and tastes nutty in every bite, even where there is no candy.
Folding in half of the candy and saving the rest for the top gives two textures, soft melted pockets inside and a layer of chopped chocolate on the crust.
Using both brown and granulated sugar balances moisture and structure. Brown sugar keeps the loaf soft, while white sugar helps the edges set and brown.
Ingredients for Peanut Butter Cup Banana Bread
- 4 ripe bananas, mashed to make about 2 cups
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/3 cup creamy peanut butter
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 cups chopped peanut butter cups, divided (about 12 ounces)
Ripe bananas. Use bananas with deep brown spots so the loaf tastes sweet and the mashed fruit blends smoothly.
Creamy peanut butter. Stick with a standard creamy jar. Natural styles can separate and leave oily patches.
Unsalted butter. Using unsalted butter and a small pinch of salt gives you control, since peanut butter and candy already contain salt.
Chopped peanut butter cups. Chop them into pieces about the size of a chocolate chip, so they distribute evenly and do not sink.
Baking soda. It reacts with the natural acidity of the bananas and brown sugar to lift the batter.
How to Make Peanut Butter Cup Banana Bread
1. Prepare the pan Heat the oven to 350 degrees F. Spray a 9×5 inch loaf pan with nonstick spray or line it with parchment paper, leaving a little overhang for lifting.
2. Beat the base In a large bowl, beat the mashed bananas, eggs, butter, both sugars, and peanut butter for 2 to 3 minutes, until light and fluffy.
3. Add the dry ingredients Add the flour, baking soda, and salt and mix for about 1 minute, just until no dry spots remain.
4. Fold in the candy Fold in 1 cup of the chopped peanut butter cups.
5. Fill the pan Spread the batter in the pan and smooth the top with a spatula.
6. Bake the loaf Bake for 55 to 65 minutes, until a toothpick comes out with only a few moist crumbs. If the top browns quickly, cover it loosely with foil.
7. Top and cool Let the loaf cool for 10 minutes, then press the remaining chopped candy into the top so it melts slightly.
How to Serve Peanut Butter Cup Banana Bread
Slice the loaf thick and serve it at room temperature with cold milk, or warm a slice for 15 seconds so the candy turns soft. For a dessert table, pair it with fudgy chocolate chunk brownies and thick bakery chocolate chip cookies, then add peanut butter cookie bark for crunch. A tall strawberry blueberry kefir smoothie cuts the richness.
How to Store and Reheat Peanut Butter Cup Banana Bread
Store the loaf wrapped tightly or in an airtight container at room temperature for up to 3 days. For longer storage, slice it, freeze the slices on a tray, then move them to a freezer bag for up to 2 months. Thaw at room temperature for about an hour, or warm a slice briefly in the microwave.
Tips and Variations for Peanut Butter Cup Banana Bread
Chop the candy cold. Chilled candy cuts cleanly and keeps its shape, while warm candy smears against the knife.
Use a single pan. Two cups of flour fit one 9×5 pan, so there is no need to split the batter between two pans.
Check at 55 minutes. Candy melts and can make a toothpick look wet, so look for set edges and a firm center.
Add peanuts. A handful of chopped roasted peanuts on top adds crunch.
Swap some flour. Replace up to 1/2 cup of the all purpose flour with whole wheat flour for a nuttier loaf.
Skip the raw batter. The batter contains raw eggs, so wait until the loaf is baked before tasting.
Make muffins. Bake the batter in 12 lined muffin cups for 22 to 25 minutes.
Store it safely. Wrap the loaf once it cools completely, and read the University of Minnesota Extension guide to storing leftovers for general handling advice.
Frequently Asked Questions About Peanut Butter Cup Banana Bread
Can I make peanut butter cup banana bread without peanut butter?
Yes. Use almond butter or sunflower seed butter in the same amount.
How do I keep the candy from sinking in peanut butter cup banana bread?
Chop it into small pieces, chill it first, and toss it with 1 tablespoon of the flour before folding it in.
Can I freeze peanut butter cup banana bread?
Yes. Wrap slices individually, freeze for up to 2 months, and thaw at room temperature.
Can I use mini peanut butter cups?
Yes. Use about 2 cups of unwrapped mini cups, left whole or cut in half.
Why did the loaf sink in the middle?
The oven may have been too cool, the baking soda old, or the loaf underbaked. Check the temperature and test for doneness before removing it.
Peanut Butter Cup Banana Bread with Creamy Peanut Butter
Equipment
- 9×5 inch loaf pan
- Hand mixer
- Wire rack
Ingredients
Main Ingredients
- 4 ripe bananas mashed, about 2 cups
- 3 large eggs
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ½ cup granulated sugar
- ⅓ cup creamy peanut butter
- 2 cup all purpose flour
- 1 tsp baking soda
- ¼ tsp kosher salt
- 12 oz chopped peanut butter cups 2 cups, divided
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease a 9×5 inch loaf pan.
- Beat. Beat the bananas, eggs, butter, sugars, and peanut butter for 2 to 3 minutes until fluffy.
- Mix. Add the flour, baking soda, and salt and mix until just combined.
- Fold. Fold in half of the chopped candy.
- Bake. Bake 55 to 65 minutes until the center is set.
- Top. Cool 10 minutes, then press the rest of the candy on top.
