It was mild autumn weekend considering some areas around here got their first snow on Friday. Thankfully, we were not one of them. Our house is to go on the market by the end of the week and it's been nothing but cleaning and purging. Purge...isn't that such a lovely word. Now I wouldn't consider myself a hoarder by any stretch, but a hoarder of paper, yes. Seriously? Please don't tell me I'm not the only one who keeps old cards, receipts, past workout programs, etc., etc...for like ever, only to throw them out years later after I've finally convinced myself they have served their purpose.
So in between all this cleaning, I came across the perfect recipe to take care of that leftover halloween candy. Reese peanut butter banana bread. I'll have a big old slice of banana bread any day, but add peanut butter and chocolate and we are taking it to a whole new level. Enjoy!
Reeses Peanut Butter Banana Bread
adapted from cookies and cups
- 3 very ripe bananas, mashed
- 1/2 cup peanut butter
- 1/4 cup oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 cups of all purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 8 oz bag of Reese’s Mini cups
- Preheat oven to 350
- Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening.
- In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
- In a large bowl stir together your bananas, peanut butter, oil and sugars.
- Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy.
- Fold in your Reese’s Mini cups and spread batter into prepared pan.
- Bake for approx 1 hour or until toothpick inserted into center comes out clean.
- Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.