This Reese’s Banana Bread is a must make for the peanut butter lover in your life! Chock full of peanut butter and THREE types of Reese’s, it’s impossible to eat just one slice!
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If you’re a regular here at Mom On Timeout then you know I have a thing for Reese’s. I do a lot of baking with Reese’s because, let’s face it, Reese’s is much like bacon in that it makes everything taste better. Awhile back I shared my recipe for Peanut Butter Banana Bread and while it’s an excellent recipe there was just something that seemed to be missing….chocolate!
Now I am definitely in the camp that says chocolate is an breakfast food. It’s an excellent way to start your day especially if it comes in the form of Reese’s Banana Bread. I’m calling this Reese’s Explosion Banana Bread because it contains not one, not two, but THREE different types of Reese’s! Reese’s Minis, Reese’s Miniatures, and Reese’s Peanut Butter Chips have all joined the party!
Now if you’re like – Whoah Trish! That’s a lot of candy! You could {although I don’t understand why..} not put the topping on. I made it for my family once like this and it’s still outrageously good – like – REALLY good 🙂
But if you’re all for adding more Reese’s to this fantastic bread – then by all means…
Reese’s {Explosion} Banana Bread
Ingredients
- 3-4 ripe bananas approx 1 1/2 cups mashed
- 6 tbsp butter softened
- 3/4 cup light brown sugar
- 1 egg
- 1 tsp vanilla
- 1 1/4 cups flour divided
- 1 tsp baking soda
- 1/4 tsp salt
- 8 oz bag of Reese's Minis
- 1/2 cups chocolate chips
- 1/2 cups Reese's Peanut Butter Chips
Topping
- 10 Reese's Miniatures roughly chopped
- 1/4 cup Reese's Peanut Butter Chips melted
- 1/4 cup chocolate chips melted
Instructions
- Preheat the oven to 325 degrees. Peel and mash the bananas.
- Add in the egg, butter,brown sugar and vanilla and mix until well combined.
- Combine 1 cup of flour and remaining dry ingredients, reserving 1/4 cup of flour. Add the dry ingredients and stir just until combined. Do not overmix.
- Combine Reese's Minis, Reese's Peanut Butter, Chips, and chocolate chips in a bowl. Sprinkle remaining 1/4 cup of flour over the candy and gently coat the candy and chips with flour.
- Add to batter and mix just until combined.
- Grease and flour a 9 in x 5 in loaf pan and then pour the mixture in.
- Let the bread bake for 65-70 minutes or until a toothpick comes out clean. Let the bread cool in the pan for 10 minutes before removing.
Nutrition
Do you love Reese’s too? Try these yummy recipes!
Reese’s {Freezer-Friendly} Oatmeal Cookies
Reese’s Peanut Butter Cup Mini Cheesecakes
For all breakfast recipes, go HERE.
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Heather says
Hi,
I just found this delicious looking recipe! So excited to make it because I have everything on hand. I was wondering though if the second picture used is a different bread? It looks like a chocolate bread because it is a lot darker than all the others. Is there a recipe for that one as well? Also, when does the topping go on? After its baked? Thanks!
Jillian says
Hi, Trish. I love baking and cooking, but this just took things way off the chart! I just made this recipe and it’s in the oven, but I’m curious, why do you coat the peanut butter cups and candies with flour before combining?
Trish - Mom On Timeout says
Hi Jillian! I like to coat the chips and candy with flour because it keeps them from sinking to the bottom of the bread. It’s a neat little trick that keeps them more evenly distributed while baking. Hope that helps!
Jillian says
Oh, that is really good to know! Thank you so much!!
Brenda Ebert says
I am a peanut butter chocolate lover too! Can’t wait to try this? I wonder if I could use some of our Reeses peanut butter eggs chopped up in this bread instead of the reeses mini’s?
Trish - Mom On Timeout says
Ummm absolutely! How in the world did you end up with leftover Reese’s eggs??? Hehe – that never happens here 🙂
Liz Fourez says
You had me at Reese’s : )
Thanks for sharing, Trish!
Liz
Trish - Mom On Timeout says
Ahh – another Reese’s fan 🙂 Thanks for visiting Liz!
Mackenzie says
WOW! This looks amazing Trish; great job! Seriously awesome pics!
Mackenzie 🙂
Trish - Mom On Timeout says
Thanks Mackenzie!
Mackenzie says
You are a Featured Favorite this week on Cheerios and Lattes! I can’t wait to share this crazy amazing recipe with my readers!
Have a great weekend,
Mackenzie 🙂
Trish - Mom On Timeout says
Thanks so much Mackenzie! Wishing you were here at the conference with me 🙂
Michelle says
Now I can’t wait for my bananas to ripen!! I’m so making this!!
Trish - Mom On Timeout says
LOL! This is the perfect way to use ’em! Thanks so much for stopping by Michelle!
Amanda says
I almost drooled when I saw this!! I am so ridiculously excited to make this it’s…well, ridiculous. 🙂
Trish - Mom On Timeout says
I can’t blame you – my husband is always ridiculously excited when I make this too 🙂 Thanks so much for visiting Amanda!
Amanda says
Sadly my husband hates peanut butter…he’s a deprived soul, I know. But that just means more of this for me!! 🙂
Trish - Mom On Timeout says
There you go! Lucky you 🙂
Tonia@thegunnysack says
Sounds awesome!
Trish - Mom On Timeout says
Thanks Tonia!
Robert says
Trish, this looks beyond delicious. Now I have somrthing else to do with the banana surplus I usually end up with here in Puerto Rico. However you do not mention what size loaf pan.
Trish - Mom On Timeout says
Sorry about that Robert! I used a 9 in x 5 in loaf pan 🙂 What’s the weather like in Puerto Rico right now?
Shannon says
Oh my…this looks dangerous…but oh soo good! My family would love this!! Thanks so much for sharing!!