Peanut butter, banana bread, and LOTS of chocolate. This Reese’s Peanut Butter Banana Bread is a one stop shop to all your favorite ingredients! It has a nutty brown butter base, and is filled with a moist, chewy crumb. If you’re a lover of candy bars, this recipe is gonna your favorite cause it’s just sooooo good!

Banana Bread Tips

Bananas are the key flavors in this recipe! It’s a perfect substitute for eggs (which we used as an egg replacer in this recipe), and it carries most of the flavors! Here’s a few things to keep in mind when baking banana bread:

Use overripe bananas

The brown spotted bananas you’re thinking of throwing out? Don’t! These are filled with the perfect flavors andready to be thrown into your desserts!

Mash bananas before adding it to your batter

No one wants clumpy bananas throughout their batter. Mashing bananas helps smoothly blend in all of the ingredients

Use the correct banana size

Bananas can be large, medium, or small. Each recipe should specify which size of bananas to use. Adding too much banana can give you a longer bake time, or using too little banana can give you no flavor with a shorter bake time.

BROWN BUTTER TIPS

Add the butter to a light colored pan over high heat.
- Having a light colored pan will help you see the butter clearly! You’ll know when it goes from bright yellow, to a darker yellow, and finally settling to brown.
Once the butter fully melts, reduce the heat to medium.
- Melting the butter on high gets you jumpstarted on the process. As soon as the entire block of butter has melted, quickly reduce the heat to medium. This heat change will give you control of the browning process.
Constantly stir the butter in a clockwise (or counterclockwise) direction.
- Stirring ensures even cooking time and prevents burning.
Once the butter starts to darken, immediately remove the pot from the stove.
- Don’t wait for the butter to get very dark! As soon as you see brown specs appear, you’re good to go! There’s only a few seconds between having great brown butter and getting burnt butter.
Pour the browned butter into a heat-safe glass dish and let it cool to room temperature
- Even if it’s off the stove, the butter can still burn in the pot! I use Pyrex or any clear glass dish that can handle high heat. It’ll help the butter cool to room temperature.
- If you’re like us, pretty impatient, you can place this in the fridge & it’ll get to room temperature in no time!

Reese’s Peanut Butter Cups!

If there’s one candy that’s absolutely addicting…it’s Reese’s Peanut Butter Cups! These are the BEST baking ingredients. They melt so smoothly and blend an amazing amount of flavor into your desserts. We put these in the fridge & chopped them up before tossing them into the batter. It keeps its shape a bit longer & doesn’t turn into a melted mess. Try this method!

What you’ll need for this recipe:

Reese’s Peanut Butter Minis: The heart of this recipe with bursting flavors of peanut butter & chocolate throughout! If you love Reese’s Peanut Butter Cups, then you’ll love our rendition of them with our Coconut Pecan Almond Butter Cups!
Bananas: Use overripe bananas & mash the bananas before adding it to your batter.
Brown Butter: Melted brown butter is the heart of this recipe. It really makes this loaf cake soft, flavorful, and so moist! For a dairy-free alternative, swap the butter for coconut oil (we can’t promise the same nutty taste, but it’s still tasty!).
Brown & White Sugar: We used a combo to add depth to our banana bread! The brown sugar adds rich flavor while the white sugar balances it out. We didn’t want to thick of a banana bread–where it would overpower the matcha.
Eggs: The base structure of this loaf is eggs! For a non dairy alternative, sub flax eggs, applesauce, or use Bob’s Red Mill Egg Replacer.
Sour Cream: This a richer flavor & great tasting loaf! You can sub greek yogurt or your favorite dairy-free vanilla yogurt.

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