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Reese’s Peanut Butter Banana Bread

This Reese’s Peanut Butter Banana Bread is a bonafide treat that appeals to all peanut butter and chocolate fans. It features a rich thick peanut butter batter flavored with ripe bananas and chopped Reese’s cups to gild the lily. Serve it warm straight out of the oven, at room temperature or chilled for an anytime of day dessert win.

Reese's Peanut Butter Banana Bread

Easy Reese’s Peanut Butter Banana Bread Recipe

Banana bread is one of those scrumptious sweet breads that has lots of  flavor tricks up its sleeve. I like to shake-up what ingredients I partner with banana bread, sometimes adding cinnamon and toffee or returning to my first love by giving it a dreamy banana pudding twist. To make this banana bread you begin by using a mixer on medium high to cream together the peanut butter, butter and vanilla with the granulated sugar and light brown sugar called for in the recipe. Beat until fluffy and light beige in color. Then add the eggs one at a time, beating well so they fully incorporate. Next, lower the speed of the mixer to medium low adding self rising flour alternating with Greek yogurt beating on medium speed until combined. Fold in the chopped peanut butter cups then divide the batter between two loaf pans. Bake the banana bread until golden and a toothpick inserted into the center comes back clean.


baked and sliced Reese's Peanut Butter Banana Bread

How to Make the BEST Reese’s Peanut Butter Banana Bread

This heavenly variation of banana bread makes a delectable quick snack with a steamy cuppa java or with a cup of hot tea.

  • Ingredients you’ll need to make homemade Reese’s Peanut Butter Banana Bread: Self rising flour, large eggs, peanut butter, mashed bananas, butter, vanilla extract, granulated sugar, light brown sugar, Greek yogurt and chopped Reese’s peanut butter cups.
  • Kitchen tools you’ll need: Stand mixer or hand mixer, measuring cups and spoons, two 9 x 5 inch loaf pans, silicone spatula, knife and chopping board and cooling rack.
  • The more ripe the bananas the sweeter they become. They may look ruined but they make the best banana bread.
  • You can replace the Greek yogurt with sour cream using the same amount.
  • This recipe makes two loaves making it ideal for freezing or you can share one loaf with a neighbor or friend.
  • Cool the banana bread then wrap and freeze it  for up to 3 months.
  • Store baked Reese’s Peanut Butter Banana Bread in an airtight container chilled in the refrigerator for up to 4 days.
  • You can also store it at room temperature but it shortens the shelf life by at least 2 days.

Reese's Peanut Butter Banana Bread

More Easy Quick Bread Recipes to Make

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Reese's Peanut Butter Banana Bread
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5 from 3 votes

Reese's Peanut Butter Banana Bread

Prep Time15 minutes
Cook Time55 minutes
Cooling time2 hours
Total Time3 hours 10 minutes
Course: Bread, Breakfast, brunch, Dessert
Cuisine: American
Keyword: banana-bread-recipes, reeses-peanut-butter-banana-bread
Servings: 2 loaves
Calories: 2670kcal
Author: Melissa Sperka


  • 2/3 cup smooth peanut butter
  • 1/2 cup butter softened
  • 2 tsp pure vanilla extract
  • 2/3 cup granulated sugar
  • 2/3 cup packed light brown sugar
  • 4 large eggs
  • 3 cups self rising flour
  • 1/2 cup plain Greek yogurt
  • 4 small ripe bananas mashed [about 1 1/2 cup]
  • 1 1/2- 2 cups chopped Reese's cups


  • Preheat the oven to 350°F. Spray the bottom and sides of 2 non-stick metal 9 x 5 OR 8 x 4-inch standard loaf pans with baking spray or butter and flour.
  • Using an electric mixer cream together the peanut butter, softened butter and vanilla for 2 minutes until fluffy.
  • Add the granulated and brown sugars. Beat on medium-high for 2 minutes or until fully combined.
  • Add the eggs one at a time mixing well after each addition. Increase the speed of the mixer and beat for 30 seconds until light beige in color. Stop and scrape the sides of the bowl peridoically.
  • Lower the speed of the mixer and gradually add the flour alternately with the yogurt beginning and ending with flour. .After all has been added, beat just until fully combined scraping the bottom and sides of the bowl.
  • Fold in the mashed banana and Reese's by hand until fully incorporated.
  • Use a measuring cup to divide the batter between the two pans.
  • Bake for 35 minutes then check for browning. Lay foil on top, if needed.
  • Continue to bake another 15-20 minutes or until a toothpick inserted into the center comes back clean.
  • Cool in the pan for 15 minutes them remove from pans and place on a cooling rack to cool completely.


Serving: 1loaf | Calories: 2670kcal | Carbohydrates: 365g | Protein: 67g | Fat: 112g | Saturated Fat: 46g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 40g | Trans Fat: 2g | Cholesterol: 454mg | Sodium: 1082mg | Potassium: 1932mg | Fiber: 17g | Sugar: 192g | Vitamin A: 2098IU | Vitamin C: 21mg | Calcium: 291mg | Iron: 6mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    This bread is delicious! Stays moist and easy to make. It’s definitely going in my go to my recipe for all or no occasions

  2. These look really yummy my grandkids would love them. Any chance they could be made into mini muffins if so any idea for bake times.

    1. Since this is banana bread, I don’t think it’s possible to leave them out. You may like to check out the other breads and cakes I have in the recipe index for another flavor.

  3. 5 stars
    I made this tonight…yes even on one of hottest days of year..
    And omg….yum.
    I didn’t have self rising flour so I made my own 1 cup ap flour 1 1/2 tsp baking powder and 1/2 tsp salt.
    Adjusting to get amount of flour listed in recipe.

  4. I’m obsessed with peanut butter cups. PB and chocolate anything always catches my attention. However, I can’t eat anything that contains yogurt, sour cream, or cream cheese. Basically any sour/cultured milk product. What could be used instead of yogurt? And it can’t be sour cream either. Thanks.

    1. Likely around 20-25 minutes depending on the size of the loaf pans and if they’re silicone, metal or ceramic. That would allow for variables. To be safe, check them at 20 minutes with a toothpick, or gently touch the top to see if it springs back. Add time in 5 minute increments from there.

  5. I feel like maybe I’m missing something… Usually i put baking soda in my banana bread but this one doesn’t call for it. They’ve not risen like mine usually do or like the photo in your recipe.

    1. Could it be that you used all purpose flour? This recipe calls for self-rising. One can add salt and baking powder to all-purpose flour to make this recipe work.


      1. Self rising flour already has leavening included hence the name. All purpose flour does not, so you have to add leavening and salt.

  6. This looks amazing, and I just happen to have 2 small very ripe bananas, and my son is a Reeses’jP B Cup addict. So I plan to halve the recipe and make 1 loaf for him.

  7. Thanks for sharing. I see the novelty of your writing, I will share it for everyone to read together. I look forward to reading many articles from you.

  8. I live in the UK love your recipes but find it a real chore having to spend so much time changing the ingredients into metric measurements. Please can’t you give the option for metric ?

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