A few weeks ago, a friend’s daughter (who is 13) made him Peanut Butter Cup Banana Bread, which sounded yummy so of course I asked him for the recipe. I am not a fan of peanut butter on the whole (“good not great”) but if you have chocolate too, then I am all in. This isn’t her recipe (I modified by own “usual” banana bread recipe) but her’s looked awesome as well. So, thanks for the inspiration!
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
5 large very ripe bananas (about 1 3/4 to 2 pounds)
1/2 cup unsalted butter, melted and cooled slightly
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 1/2 cups mini Reece’s Mini Peanut Butter Cups (the really mini-ones)
2 teaspoons granulated sugar
Preheat oven to 350F. Prepare a parchment paper sling for your 8 1/2 by 4 1/2-inch loaf pan and spray liberally with non-stick cooking spray; set aside.
In a large bowl, whisk together the flour, baking soda, baking power and salt.
Peel bananas and place them in a microwave-safe bowl; cover with plastic wrap and poke several steam vents in plastic with a knife. Microwave on high power until the bananas are soft and have released liquid, about 5 minutes on high. Yes, this will look rather unappealing… trust me. Transfer the bananas to a fine-mesh strainer placed over a medium bowl and allow to drain, stirring occasionally, for 15 minutes (there should be 1/2 to 3/4 cup of liquid). Transfer the liquid to a small saucepan and cook over medium-high heat until reduced to 1/2 cup, about 5 minutes. Remove the pan from the heat, stir the reduced liquid into the bananas, and mash with a potato masher until fairly smooth. Whisk in the butter, eggs, brown sugar and vanilla extract.
In a small bowl, toss the mini peanut butter cups in a tablespoon of the flour to coat.
Pour the banana mixture into the flour mixture and stir until just combined, with some streaks of flour remaining. Gently fold in the mini peanut butter cups. Scrape the batter into the prepared pan. Sprinkle the granulated sugar evenly over the top of the loaf.
Bake until a toothpick inserted into the center of the loaf comes out clean, about an hour to an hour and 15 minutes. Cool the bread in the pan on a wire rack for 15 minutes, then remove the loaf from the pan and continue to cool on a wire rack. Serve warm or at room temperature.